Nitamago 煮卵 



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.



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:


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



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


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


Tamagoyaki for bento


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.


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


2. Scramble it on the pan.


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


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


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.


6. I hope you have a nice Tamagoyaki!


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

Rie’s Quiche




I wrote a recipe for Roquefort and Leek Quiche before, but here is a new one, it is a smaller one using a smaller plate of 18cm in diameter. Today is Father’s Day here in Norway, and I baked a Quiche for my husband. We are just 2 of us and I just did not feel like baking a big Quiche.



* Pate Brisee * 
Flour    130g
Salt           3g
Unsalted butter  70g
Egg yolk             1
Ice water

* Filling part *
Yellow onion   1
Spinach         30g
Turkey ham     2 large slices
Garlic butter   10g

* Appaleil *
Cream       150cc
Egg     2
Salt and Pepper

1.  Begin making Pate Brisee (Pastry case). Today I used my food processor. Measure the flour into the food processor’s work bowl. Add salt. Cut the butter into cubes and add it. Pulse 2-3 times to see the butter is  “spherifying” and try to coat the small balls of butter with the flour.

2.  Add 1 egg yolk. Pulse a little bit.   Add a little bit of ice water and pulse. Mix and try to bring the dough together. Add more water if necessary. You many not need any more if the pastry does not stick to the work bowl anymore. When the pastry becomes one big ball, flaten it and wrap it with a piece of plastic wrap and leave it in the refrigerator for 60 minutes.


3.  Roll the dough out on a lightly floured working board/counter. Don’t forget to flour your rolling pin as well. I put my rolling pin in the fridge together with the dough. Roll it out to a round flat piece which is large enough to cover your pie plate. Today’s plate is 18cm in diameter.


3.  Use your fingertips and gently press the pastry into the plate. I work on the bottom edges around first and then go to the sides. If you have excess pastry hanging over the top edge, transfer to where it is needed. Press against the sides and the top firmly as it shrinks when it is baked in the oven. Prick some holes on the bottom. Dust off excess flour, cover with a plastic wrap and put in the freezer for 20 minutes.

4.  While the pastry is in the freezer, prepare the filling.  Cut onion into thin slices. Rinse spinach.


5. Heat a frypan, add garlic butter and sautee the onion and spinach. Lightly season with salt and pepper.  Cut the turkey ham into strips and add. Leave it to cool to room temperature. Preheat the oven 180℃.


6. Take out the pastry from the freezer. Place a piece of oven paper and put oven stones and bake it in the oven for 10 minutes. Take it out of the oven, remove the oven paper and the oven stones and return it into the hot oven again. Bake another 7 minutes.


7. When both the crust and the filling is cooled completely, spread the filling in the crust case and pour the egg mixture in and sprinkle cheese on top. Set the oven to 190℃ and bake it for 30 minutes.


Bon Appetite!
xxx Rie