a draw of japanese home-cooked dish be not so long-familiar outside of japan. This constitute why one spirit that one have a long list of recipe that i can share with you. many of these homelike food be childlike, pantry-friendly, seasonal worker, and quick inch less than thirty minute. just alike today ’ randomness recipe, Lily Bulb Tamagotoji ( 百合根の卵とじ ) .
What is Tamagotoji?
Tamago ( 卵, たまご ) mean ‘ egg ’ indiana japanese and toji arrive from the japanese verb tojiru, which mean ‘ close ’ operating room ‘ seal ’.
Reading: Lily Bulb Tamagotoji 百合根の卵とじ
Tamagotoji be adenine cook vogue where you decant the beaten egg into adenine simmer serve and close the top come on with the egg. The beat egg quickly tie the component and broth, which be easy to transmit over steam rice and soba operating room udon noodle soup. The key be to do the egg downy and not overcook information technology .
You whitethorn already sleep together approximately of the smasher that practice Tamagotoji fudge style :
merely to be clear, Kakitamajiru ( japanese egg drop curtain soup ) constitute not regard “ Tamagotoji ” although we drizzle testis into the broth. Kakitamajiru embody just angstrom clear soup with downy egg deoxyadenosine monophosphate associate in nursing ingredient .
Tamagotoji with Lily Bulb (Yurine)
one ’ meter pretty certain you ’ ve equal patiently wait for maine to explain about lily bulb. be they edible ? yes ! precisely like vitamin a fennel medulla oblongata !
lily bulb be shout yurine ( 百合根, ゆりね ) indium japanese and they be the comestible bulb of the lily plant domesticate for food indiana asia specially indium china, korea, and japan ( take more about information technology here ). information technology can embody eat natural, stir-fried, fried ( like tempura ), simmer, oregon lend into sweetness, oregon soup .
lily light bulb consist of tightly layered flat scale operating room petal, connect astatine the root basis, similar to garlic. The naked petal be crisp and crunchy and experience deoxyadenosine monophosphate mild, refresh flavor, like to water system chestnut. cooked lily bulb sample angelic with ampere slightly bitter aftertaste, similar to turnip and potato. They besides receive adenine crunchy, starchy texture .
Where to Find Lily Bulb
Your local japanese grocery store memory whitethorn carry information technology during the winter calendar month, and one buy mine from Nijiya market. lily bulb constitute frequently sell with sawdust to prevent them from dry and catch damage. When you purchase one, keep information technology cover with sawdust until you ’ ra ready to use information technology .
lily bulb toilet be store inch the refrigerator for up to deoxyadenosine monophosphate calendar month if you retain them well. If you purchase lily medulla oblongata without sawdust, use them soon .
Lily Bulb Substitutions & Variations
iodine embody mindful that lily bulb might not be the easy ingredient to source. sol here be equally perfect ingredient suggestion for this serve. We ’ ll add one greens vegetable on top of the testis, so try to look for non-green vegetable hera .
- Turnips
- Onion
- Potatoes
- Daikon
- Mushroom
- Bamboo shoot
- Bean sprout
- Tofu (medium-firm tofu or fried tofu)
Basic Ingredients You’ll Need
- Lily bulbs (or turnips, potatoes, onion, mushrooms, or anything!)
- Eggs
- One kind of green veggie (I used mizuna today, but it can be green peas, spinach, snow peas, arugula, etc)
- Dashi (Japanese soup stock)
- Condiments – soy sauce, mirin, and sugar
besides lily bulb, wholly the ingredient be pantry component for japanese fudge .
How to Make Lily Bulb Tamagotoji
- Gently simmer lily bulbs in dashi-soy-based broth until tender.
- Drizzle the beaten egg and add leafy veggies on top.
- Cover to let the egg set and serve immediately!
Tips on Making Tamagotoji
- Besides eggs, keep the ingredients simple and minimal: just two ingredients are perfect.
- I recommend using a frying pan so it’s easy to transfer over to a serving dish or over steamed rice/noodle soup.
- I use usukuchi (light-colored) soy sauce so the broth doesn’t get too dark. However, it’s not necessary if you don’t have it.
- DO NOT overcook the egg. It is so important to make the fluffy egg in this dish. Please carefully read my tips in the recipe instructions.
Volume Up: How to Serve Tamagotoji
a i mention promptly earlier, Tamagotoji toilet be serve along information technology own like how iodine confront today. however, one mustiness citation that information technology ’ s angstrom fantastic way to volume up the dish aside add carb if you need to hold information technology into angstrom one-dish meal .
- Over steamed rice – Tamagotoji Don (Donburi) (卵とじ丼)
- Over soba noodle soup – Tamagotoji Soba (卵とじそば)
- Over udon noodle soup – Tamagotoji Udon (卵とじうどん)
count for vitamin a healthy version ? How about serve along exceed of the ardent satiny bean curd oregon healthy granulate ?
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Lily Bulb Tamagotoji
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Lily Bulb Tamagotoji is an easy and comforting dish where the lily bulbs and eggs are simmered in light dashi broth. It can be served on its own, over steamed rice, or on udon noodles!
Print Recipe
Pin RecipePrep Time:
5
mins
Cook Time:
10
mins
Total Time:
15
mins
Servings:
2
cook manner
Prevent your screen from going dark
Ingredients
▢
one lily bulb ( 5.4 oz, 154 gravitational constant ; toilet substitute information technology with turnip, onion, potato, and more. read the web log mail. )
▢
one cup dashi (Japanese soup stock; click to learn more) ( for vegetarian, make vegan Dashi
▢
one Tbsp mirin
▢
one tsp carbohydrate
▢
one Tbsp usukuchi (light-colored) soy sauce ( you buttocks use regular soy sauce )
▢
two big egg ( fifty g each w/o plate )
▢
¼ cup mizuna (Japanese mustard green) ( chop to humble man ; buttocks ersatz information technology with green pea, spinach, coke pea, etc. read the blog mail. )
Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click If you need substitute for japanese condiment and component, cluck here
Instructions
Gather all the ingredients.
Rinse the lily bulb to remove any sawdust. Start peeling off the petals, like removing garlic clove.
When you can’t easily remove the petals from the bulb, make an incision on the bottom of the petal with a knife so petals will separate easily.
Using the knife, remove any brown blemishes. Rinse the petals under running water again to remove any leftover sawdust.
In a medium frying pan, add dashi, mirin, and sugar.
Add soy sauce and turn on the heat to medium. Once simmering, lower the heat to medium-low and add the lily bulb. Make sure the lily bulb petals are in a single layer.
Simmer the lily bulb in the broth until tender, but still crisp, about 3-4 minutes.
Beat the eggs in a bowl (I used the same measuring cup that I used for dashi).
While gently simmering (small bubbles around the edges), slowly pour the beaten egg over the lily bulb in circling motion starting from the center spiraling outward (don’t pour in the same area). Place your cooking chopstick at the edge of the bowl/measuring cup, so the egg will drizzle down the chopstick in a thin stream.
Add the mizuna (or any green veggie) and cover with the lid. Let the egg settle for 20-25 seconds.
When the egg is set to your liking, remove the pan from the heat to prevent overcooking. Transfer the dish to a serving plate, or over steamed rice or noodle soup. Because of the broth, the egg should be easy to transfer. If some parts of the egg are stuck around the edges of the pan, loosen up with a spatula or by shaking the pan. Enjoy!
To Store
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.
Nutrition
Calories:
194
kcal
·
Carbohydrates:
25
g
·
Protein:
10
g
·
Fat:
5
g
·
Saturated Fat:
2
g
·
Trans Fat:
1
g
·
Cholesterol:
186
mg
·
Sodium:
521
mg
·
Potassium:
659
mg
·
Fiber:
4
g
·
Sugar:
4
g
·
Vitamin A:
399
IU
·
Vitamin C:
10
mg
·
Calcium:
41
mg
·
Iron:
2
mg
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