Egg Drop Soup Tamago Toji Recipes

EGG DROP SOUP (TAMAGO TOJI)

Steps:

• Heat stock in a saucepan and stir in salt and soy sauce.
• If using mushrooms, wash and slice thinly and add to the stock.
• Simmer for 3-4 minutes.
• Bring soup to a boil and with a ladle or chopsticks stir the soup clockwise.
• Pour in the beaten egg, remove the soup from the heat and stir counterclockwise.
• If using add trefoil/coriander/chives, cover pot for 30-40 seconds then uncover and add pepper.
• Serve immediately.
• If you cannot find the sansho/Szechwan peppercorns, I imagine a pinch of standard black pepper (or a blend, which often contain sansho/Szechwan peppercorns) will do.

JAPANESE EGG SALAD SANDWICH (TAMAGO SANDO)

Steps:

• Place eggs in the bottom of a saucepan. Add 1/4 inch of water. Heat over medium-high heat and bring to a boil. Cover and steam for 11 minutes. Turn off the heat and drain water carefully; pour cold water over and let cool.
• Mix mayonnaise, salt, sugar, mustard, hot sauce, lemon juice, and vinegar for Kewpie-style mayonnaise together. Cover with plastic wrap and refrigerate until needed.
• Peel eggs. Mash in a shallow bowl with the side and back of a fork until desired texture is reached. Add salt, sugar, cayenne, heavy cream, and 3 tablespoons Kewpie-style mayonnaise. Stir to combine. Wrap and refrigerate until well chilled, at least 1 hour. Taste and adjust seasonings.
• Butter bread slices and use 1/2 of the egg salad on each sandwich. Cut crusts off before serving if you're fancy.

EGG DROP SOUP (RESTAURANT STYLE)

Steps:

• Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan.
• Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil.
• In a cup or small bowl, stir together the remaining broth and cornstarch until smooth.
• Set aside.
• In a small bowl, whisk the eggs and egg yolk together using a fork.
• Drizzle egg a little at a time from the fork into the boiling broth mixture.
• Egg should cook immediately.
• Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.