Ingredients with Measurements:
- 4 large eggs
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 green onion, thinly sliced
Special Equipment Needed:
- Non-stick frying pan
- Whisk
- Small mixing bowl
- Plastic wrap
Step-by-Step Instructions:
1. In a small mixing bowl, whisk together sugar, soy sauce, mirin, sake, sesame oil, and grated ginger until the sugar dissolves.
2. Crack the eggs into a separate bowl and whisk until the yolks and whites are well combined.
3. Heat a non-stick frying pan over medium heat. Add the egg mixture and cook for about 1-2 minutes, stirring constantly, until the eggs are just set but still slightly runny.
4. Pour the sauce over the eggs and continue to cook for another minute, stirring gently, until the sauce thickens and coats the eggs.
5. Remove the pan from the heat and let the eggs cool for a few minutes.
6. Place a sheet of plastic wrap on a cutting board and transfer the eggs onto the plastic wrap. Roll the eggs tightly in the plastic wrap and twist the ends to seal.
7. Refrigerate the rolled eggs for at least 30 minutes or until they are completely chilled.
8. Remove the plastic wrap and slice the eggs into thin rounds.
9. Arrange the egg slices on a serving plate and garnish with thinly sliced green onions.
Time:
Preparation time: 10 minutes
Cooking time: 5 minutes
Chilling time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 110
Total fat: 7g
Saturated fat: 2g
Cholesterol: 190mg
Sodium: 370mg
Total carbohydrate: 6g
Dietary fiber: 0g
Total sugars: 6g
Protein: 6g
Substitutions for ingredients:
- Instead of sugar, you can use honey or maple syrup.
- If you don't have mirin, you can use rice vinegar or white wine vinegar.
- If you don't have sake, you can use dry white wine or chicken broth.
- Instead of sesame oil, you can use vegetable oil or canola oil.
- If you don't have green onions, you can use chives or cilantro.
Variations:
- Add diced avocado or cucumber for a refreshing twist.
- Top with sliced jalapenos for a spicy kick.
- Use quail eggs instead of chicken eggs for a more elegant presentation.
- Add a splash of lemon juice for a tangy flavor.
Tips and Tricks:
- Make sure to whisk the eggs well to ensure a smooth texture.
- Use a non-stick frying pan to prevent the eggs from sticking.
- Be careful not to overcook the eggs, as they will become tough and rubbery.
- Let the eggs cool before rolling them in plastic wrap to prevent them from breaking.
- Chill the rolled eggs for at least 30 minutes to allow them to set and become easier to slice.
Storage Instructions:
Store leftover sweet egg sashimi in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
To reheat, place the sliced eggs in a microwave-safe dish and microwave on high for 30 seconds or until heated through.
Presentation Ideas:
Arrange the sliced eggs in a circular pattern on a white plate for an elegant presentation.
Garnishes:
Thinly sliced green onions or chives
Pairings:
Sweet egg sashimi pairs well with sushi, sashimi, or a light salad.
Suggested Side Dishes:
Miso soup, edamame, or seaweed salad
Troubleshooting Advice:
- If the eggs stick to the pan, use a spatula to gently loosen them.
- If the eggs are too runny, cook them for a few more seconds until they are set.
- If the sauce is too thick, add a splash of water to thin it out.
Food Safety Advice:
- Make sure to use fresh eggs and refrigerate the rolled eggs promptly.
- Wash your hands and all utensils before and after handling raw eggs.
- Cook the eggs to an internal temperature of 160°F to kill any harmful bacteria.
Food History:
Sweet egg sashimi, also known as tamago sashimi, is a popular Japanese dish that originated in the Edo period (1603-1868). It is made by rolling cooked eggs in plastic wrap and chilling them until they are firm enough to slice. The sweet and savory sauce adds a delicious flavor to the dish.
Flavor Profiles:
Sweet, savory, and slightly tangy
Serving Suggestions:
Serve sweet egg sashimi as an appetizer or a light snack.
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