Egg Drop Soup Tamago Toji Recipes

EGG DROP SOUP (TAMAGO TOJI)

Egg Drop Soup (Tamago Toji) image

This recipe is from the book "At Home with Japanese Cooking" by Elizabeth Andoh. I haven't tried it, but am posting it for future use and safekeeping because I always seem to have leftover egg from various other recipes.

Provided by Roosie

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 cups stock (dashi is preferable, otherwise chicken or vegetable is fine)
1/4 teaspoon salt
1/2 teaspoon soy sauce
2 -3 fresh mushrooms (optional)
1 whole beaten egg
2 -3 stalks coriander or 1/2 tablespoon chives, chopped (optional)
szechwan pepper (sansho)

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)

Japanese Egg Salad Sandwich (Tamago Sando) image

I'm going to show you my take on the world-famous tamago sando, plus how to make a version of a mayonnaise so addictive, it literally has a cult following. If that wasn't enough, I'm also going to tease an upcoming video for the world's most critically-acclaimed white bread.

Provided by Chef John

Time 1h25m

Yield 2

Number Of Ingredients 14

Ingredients

4 large eggs
½ cup mayonnaise
¼ teaspoon kosher salt
¾ teaspoon white sugar
1 teaspoon Dijon mustard
3 dashes hot sauce, or to taste
1 teaspoon freshly squeezed lemon juice
2 teaspoons rice vinegar
½ teaspoon kosher salt, or to taste
¼ teaspoon white sugar
1 pinch cayenne pepper
1 tablespoon heavy cream
4 slices soft white bread
1 tablespoon unsalted butter, softened

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.

Nutrition Facts : Calories 759.3 calories, Carbohydrate 30.9 g, Cholesterol 418.4 mg, Fat 63.8 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 15.4 g, Sodium 1728.7 mg, Sugar 5.7 g

EGG DROP SOUP (RESTAURANT STYLE)

Egg Drop Soup (Restaurant Style) image

I came up with this recipe while searching for the perfect "Egg Drop Soup". My picky 9 year old likes it, so I feel it is kid friendly.

Provided by Chippie1

Categories Clear Soup

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 cups chicken broth, divided
1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
4 eggs
1 egg yolk

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.

Nutrition Facts : Calories 134.9, Fat 7.2, SaturatedFat 2.3, Cholesterol 227.5, Sodium 965.1, Carbohydrate 4.3, Fiber 0.1, Sugar 0.9, Protein 11.9

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