Ingredients with Measurements:
- 2 large eggs
- 1/4 cup sake
- 1/4 cup water
- 1 tablespoon honey
- 1/2 teaspoon salt
- 2 umeboshi (pickled plums), pitted and mashed
Special equipment needed:
- Small saucepan
- Whisk
- Fine-mesh strainer
Step-by-step instructions:
1. In a small saucepan, combine the sake, water, honey, and salt. Heat over medium heat until the mixture comes to a simmer.
2. Meanwhile, crack the eggs into a bowl and whisk until well beaten.
3. Once the sake mixture is simmering, slowly pour it into the bowl with the eggs while whisking constantly.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon, about 5 minutes.
5. Remove the saucepan from the heat and strain the mixture through a fine-mesh strainer into a clean bowl.
6. Stir in the mashed umeboshi and mix well.
7. Serve the umeboshi tamagozake warm in small cups.
Time:
Preparation time: 5 minutes
Cooking time: 5 minutes
Temperature:
Low heat
Serving size:
2 servings
Nutritional information:
Calories: 130
Fat: 5g
Carbohydrates: 9g
Protein: 6g
Substitutions for ingredients:
- Mirin can be used instead of sake.
- Maple syrup or agave nectar can be used instead of honey.
- Regular salt can be used instead of sea salt.
Variations:
- Add a pinch of cinnamon or nutmeg for a warm, spicy flavor.
- Use different types of pickled plums, such as shiso or yuzu, for a different flavor profile.
- Add a splash of vanilla extract for a sweet, creamy flavor.
Tips and tricks:
- Whisk the eggs well to ensure a smooth and creamy texture.
- Cook the mixture over low heat to prevent curdling.
- Strain the mixture to remove any lumps or bits of egg.
Storage instructions:
Umeboshi tamagozake is best served fresh, but it can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the umeboshi tamagozake in a small saucepan over low heat, stirring constantly, until warm.
Presentation ideas:
Serve the umeboshi tamagozake in small cups or sake glasses. Garnish with a slice of pickled plum or a sprinkle of cinnamon.
Garnishes:
- Slices of pickled plum
- Sprinkle of cinnamon or nutmeg
Pairings:
- Sushi or sashimi
- Grilled fish or chicken
- Steamed vegetables
Suggested side dishes:
- Edamame
- Miso soup
- Seaweed salad
Troubleshooting advice:
- If the mixture curdles, remove it from the heat and whisk vigorously until smooth.
- If the mixture is too thick, add a splash of water or sake to thin it out.
Food safety advice:
- Use fresh, clean eggs and make sure they are fully cooked.
- Store the umeboshi tamagozake in the refrigerator and consume within 2 days.
Food history:
Tamagozake is a traditional Japanese drink made with sake and eggs. Umeboshi, or pickled plums, are a popular ingredient in Japanese cuisine and are often used as a condiment or flavoring agent.
Flavor profiles:
Umeboshi tamagozake is sweet, salty, and tangy, with a creamy texture and a hint of umami from the pickled plums.
Serving suggestions:
Serve umeboshi tamagozake as a warm and comforting drink on a cold day, or as a unique and flavorful dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese