Nitamago 煮卵 

No.191

 

Hard or soft boiled eggs which are soaked in soy-sauce based marinade over night are called Nitamago (煮卵)in Japanese, it is a great garnish in Ramen and our bento!  I love Nitamago very much, its mild egg whites get colored and flavored and it looks more “elaborate” in our bento than just ordinary boiled eggs but if you take a look at the recipe,  Nitamago is not difficult to make, it just requires time. You must allow it to get flavors over night and time will take care of the rest. If you have prepared the marinade right, all you have to do is to patiently wait.

 

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Before I boil eggs, I always take them out of the fridge and bring them to the room temperature.  About cooking perfect boiled eggs, I wrote this experiment post before, but in this Nitamago recipe, I chose to boil 3 eggs for 7 minutes in boiling water.

After you boiled them, take them out in cold water and leave them for 10 minutes.

While you wait, you can make the marinade.

Marinade for Nitamago (3 eggs)
Soy sauce     2 table spoons

Sake              2 table spoons
Cane sugar     1 tea spoon 
Mirin             1 tea spoon

 

Mix these in a small sauce pan and heat until the sugar is completely dissolved.

Peel the egg shells and pat dry the eggs with kitchen paper.

Put the eggs in a small container and pour the marinade over them.

Leave it in the sauce over night.

If you can rotate them occasionally they will get the color evenly.

After 7 hours of rest and some rotating, they look like this:

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I cut one egg in half and had it in my bento.
It was very tasty!!

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The marinade can be used as a cooking sauce, so please do not discard.

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I fried Shiitake mushrooms with olive oil and pour this marinade over them. Voila, you get Shiitake Teriyaki!!

2 big fresh Shiitake mushrooms
2 tea spoons of Nitamago marinade

I hope you can try these!
 

xxx Rie

A snowy Saturday

No.190

Saturday November 6, 2016

It is snowing in Oslo!!

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It is also blowing and I feel cold just looking at this weather from my warm living room.

On a day like this it is nice to stay at home and do something you enjoy!

There will be a Christmas market soon and I am contributing some small bags and pen cases for the craft table🙂

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I managed to make 2 today!!

 

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I spoke with my mom today and got a new recipe for Pork Ginger.

She also got this recipe from the owner of her favorite meat shop in Kanazawa and as it sounds very good I want to share it with you, too!

 

Soy sauce 2 table spoons
Mirin 2 table spoons
grated onion 2 table spoons
juice from grated ginger 2 table spoons
grated apple 1 table spoon

Mix all these very well

Cur pork into a bite size and coat thinly with flour.
Sautee with salad/olive oil on hot frypan.
When the meat is cooked, pour the sauce. Lightly caramelized in the pan and serve.

It makes a good dinner as well as a tasty bento.

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Sweet and savory sauce with ginger’s spiciness goes very well with rice. If you choose lean type of pork, it is a healthy meat side dish in your bento!

Bon Appetite!
Rie

 

 

Tamagoyaki for bento

No.189

Wednesday September 7, 2016

I made a cooking movie of Tamagoyaki from this morning on my Facebook page, and I would like to upload the original photos here on my blog together with the recipe.

Ingredients :
2 eggs
1 tea spoon Mirin
1 tea spoon Soy Sauce
1 tea spoon sugar

Mix all very well.
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1. Heat the pan and brush with oil. Pour 1/3 of the egg mixture into the pan.

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2. Scramble it on the pan.

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3. Roll it all up and set it aside on the pan.

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4. Brush the pan with oil evenly and pour another 1/3 of the egg mixture.

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5. Transfer the cooked egg roll on one end and roll it up. Add oil and pour the remaining egg mixture and roll it up.

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6. I hope you have a nice Tamagoyaki!

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7. As the scrambled egg has come in the center and it has folded air in between the layers, it is a soft and juicy Tamagoyaki!

Bon Appetite!
xxx Rie