Delicate dishes from eggs in Phu Tang cuisine

1. Tamago kake gohan – a unique Japanese egg dish

Không quá phổ biến ở Việt Nam nhưng lại là món ăn được ưa chuộng tại Nhật Bản, Tamago Kake Gohan (卵かけご飯, “cơm trứng”) là một món ăn sáng phổ biến của người Nhật bao gồm cơm Nhật nấu chín phủ lên trên hoặc trộn với trứng sống và nước tương.

When blending raw eggs and hot rice, it will create a nutritious meal, enough for busy people. More specifically, most Japanese eggs are fresh during the day and are produced by organic methods to be safe to eat raw. If you add natto (fermented soy) to eggs and rice, it will make a perfect meal.

2. Chawanmushi – Steamed eggs are quite strange dishes

Chawanmushi is a classic Japanese salty egg dish steamed in a delicate cup. To increase the special flavor, the chef blends milk and eggs with dashi broth, then places on the surface of the eggs with soft chicken, Kamaboko and mushroom fish cake. This famous appetizer for diners to experience the dishes cooked at home true Japanese style.

Served in a lovely small cup of tea, Chawanmushi is a classic appetizer in the menu at many Sushi or Japan restaurants. There are many variants based on seasonal materials, but some of the most popular versions include shrimp, fish and vegetables.

You can enjoy this dish at Ussina Sky 77 during the afternoon tea set. Besides, there are also other interesting dishes waiting for you to discover.

3. Omurice – Delicious dishes from extremely attractive eggs

Omurice (オムライス, Omu-raisu) is a typical egg delicacy in Japan, you can see them in famous Anime movies. The dish consists of an omelette spread evenly over fried rice, often topped with tomato sauce as an accent. This is a popular dish that is also often cooked at home, children especially like Omurice.

One of the main highlights of Omurice is its soft omelet, just barely cooked when the top layer is still runny, helping to add richness and moisture to this dish.

4. Onsen Tamago appears in many delicious Japanese dishes

Onsen Tamago (Japanese: 温泉卵 温泉卵 or 温泉玉子, temporarily understood as ‘hot spring eggs’) is a type of boiled eggs at traditional Japanese low temperatures cooked slowly in hot water of Onsen in Japan.

Eggs have a unique texture in that the white has a delicate custard-like taste and the warm yolk is just barely cooked, still retaining its liquid, viscous texture and characteristic rich taste. This special texture is the result of the egg yolk and egg white solidifying at different temperatures.

Onsen eggs, a delicious dish from boiled eggs in the shell, are often served with the shell that has been removed in a small cup along with broth and soy sauce.

5. Ajitsuke Tamago is a not too strange flavor

Not too strange to Vietnamese people, Ajitsuke Tamago is like a soaked egg-processed and enjoyed by Vietnamese people for a while in the years of Covid-19 translation.

Ajitsuke Tamago or “soaked egg” is a soft boiled egg of Japan marinated in soy sauce overnight. The outer layer of the egg whites absorb the flavor of the sauce and make the eggs light brown and tasty taste.

When cut the egg in half, you can see the brown layer outside the egg white and the orange yellow egg yolks flowing out looks very delicious.

It is also known as ramen eggs because it is usually a topping in a bowl of ramen noodles, but you can enjoy it as an extra dish or appetizer in Japan. 

6. Tamagoyaki – a delicious egg dish not to be missed

Tamagoyaki, a Japanese egg delicacy, is made by carefully rolling several thin layers of cooked eggs into a rectangular omelette, creating a delicate, spongy texture. 

Traditionally, it is made of special Tamagoyaki pan. In terms of taste, there are many different sweet and salty variants, sometimes a combination of sweet and salty soy sauce, mirin and dashi combined with umami and sugar flavor. 

The technique for preparing this dish can be difficult at first, but doing your best to keep each layer consistent in color and each fold parallel to the last layer will result in an incredibly beautiful egg delicacy.

7. Oyakodon – a dish full of flavor and nutrition

Oyakodon is a dish with traditional cooking at home of Japanese people. Pieces of chicken, onions and soft eggs are simmered in a rich Umami sauce and covered with a bowl of smooth white rice. Simple, delicious and nutritious, is what you will get from this meal in less than 30 minutes!

During lunchtime, you will see this dish in eateries and noodle shops around crowded office buildings in Japan. These lunch spots often serve quick meals in bowls, and Oyakodon (親子丼) or Oyako Donburi (親子丼ぶり) is often one of the popular choices among Japanese people.