gunjalisrecipe

Tamagokake gohan (TKG) is a popular and simple Japanese dish consisting of a raw egg and rice. It is often eaten for breakfast or as a quick and easy meal. This recipe will show you how to make traditional tamago kake gohan with few ingredients.

material:

• 2 cups cooked short grain rice

• 2 large eggs

• 2 tbsp soy sauce

1 teaspoon dashi powder (optional)

• green onion or seaweed (for garnish)

Instructions:

1. Cook short grain rice as directed on the packet. Once cooked, fluff the rice with a fork and transfer to a bowl.

2. Crack the eggs into another bowl and lightly loosen them with a fork.

3. Add the beaten egg to the rice and mix well. If you mix the egg and rice while the rice is hot, the egg will harden easily.

4. Put soy sauce and dashi powder (if available) in a bowl and mix well. The dashi powder is optional, but adds umami to the dish.

5. Garnish with green onions and seaweed.

6. Tamagokake gohan should be served immediately when the egg is melty.

Egg over rice is a versatile dish that can be eaten in many ways. You can also top with sesame, furikake, and thinly sliced ​​meat such as bacon or chicken. It also makes effective use of leftover rice. This dish is a staple of Japanese cuisine and can be eaten for breakfast, lunch or dinner.

Note:

It's served raw, so it's important to use fresh, safe eggs in this recipe. Also, the food is best eaten hot.

Tonkatsu is a popular Japanese dish of breaded and deep-fried cutlets, usually with pork, but this recipe uses chicken. This dish is often served with a variety of sides, but in this recipe, it's paired with caramelized carrots for a delicious and balanced meal.

material:

Chicken Breasts - 4 (6 oz each)

All purpose flour - 1 cup

Egg - 2

bread crumbs - 1 cup

salt and pepper to taste

vegetable oil for frying

Carrots - 4 (peeled and sliced)

sugar - 2 tsp

butter - 2 tablespoons

Instructions:

1. Beat the chicken with a meat mallet.
Or use a rolling pin to make it a uniform thickness.

2. Season the chicken with salt and pepper.

3. Set up the breading station by placing flour, eggs (beaten eggs) and breadcrumbs in separate bowls.

4. Dust chicken with flour and shake off excess flour.

5. Dip the chicken in the beaten egg and remove excess juice.

6. Finally, sprinkle bread crumbs on the chicken and adhere.

7. Heat vegetable oil in a pan over medium heat. When the oil is hot, carefully add the chicken to the pan and cook for about 3 to 4 minutes on each side, or until golden brown and cooked through.

8. Drain chicken on a wire rack or paper towels to remove excess oil.

9. While the chicken is grilling, heat the frying pan to medium heat and add the butter. Once the butter has melted, add the sliced ​​carrots and sugar. Cook for about 10 minutes or until carrots are soft and caramelized.

10. Serve tonkatsu chicken with caramelized carrots and sides of your choice.

The tonkatsu chicken is delicious and satisfying, with caramelized carrots adding a hint of sweetness that contrasts nicely with the savory chicken. This dish is perfect for family dinners and special occasions.

Enjoy delicious tonkatsu chicken with caramelized carrots!

Kamameshi is a traditional Japanese dish in which rice with meat and vegetables is cooked in a small pot (kama) and often served as a main dish.

material:

• 2 cups Japanese short grain rice

• 2 cups dashi (Japanese fish soup)

• 1/2 cup sake

• 1/4 cup soy sauce

• 1/4 cup sugar

• 1 tsp salt

• 1/4 cup vegetable oil

• 8 ounces chicken breast cut into small cubes

• 8 ounces of beef cut into small cubes

• 1 sliced ​​onion

• 1 sliced ​​carrot

1/2 cup peas

1/4 cup sliced ​​mushrooms

• 1/4 cup sliced ​​bamboo shoots

• 1/4 cup sliced ​​green onions

• 1/4 cup lotus root slices (optional)

Instructions:

1. Put the rice in a colander and wash it under running water for 2-3 minutes. Soak the rice in cold water for 30 minutes. Drain the rice and set aside.

2. Add dashi, sake, soy sauce, sugar and salt to a small pot and mix. Cook over medium heat, stirring occasionally, until the sugar dissolves.

3. Heat the oil in a large skillet over medium-high heat. Add chicken, beef and vegetables and stir-fry until browned.

4. Put the rice in the pot, put the chicken and vegetables on top, and pour the dashi stock over it.

5. Place the pot over medium heat and bring the liquid to a boil. Once the liquid begins to boil, reduce the heat, cover the pot, and simmer for about 20-25 minutes or until the rice is cooked.

6. When the rice is cooked, remove the pot from the heat and let it sit for a few minutes before serving.

7. Put the kamameshi in a bowl and add green onions and sesame seeds if you like.

This recipe is a main dish for 4-6 people.

Remarks:


 Please change the ingredients as you like. You can add seafood such as shrimp or scallops, or use a variety of meats such as pork or lamb.