Japanese egg recipes
38 Japanese egg recipes, each written for this site and each saying what its method turns on.
- Anpan, sourced from Japan. A soft enriched bun round bean paste, with a cooked flour paste in the dough for softness. Egg, vegetarian.
- California roll, sourced from Japan. An inside-out roll built on cling film, with the rice outside and the nori hidden. Shellfish, Egg.
- Castella, sourced from Japan. A honey sponge with no butter and no raising agent, lowered in temperature as it bakes. Egg, vegetarian.
- Chawanmushi, sourced from Japan. A savoury custard steamed with the lid ajar, set just firm enough to hold a spoon's dent. Chicken, Fish, Shellfish, Egg.
- Chirashizushi, sourced from Japan. Seasoned rice cooled with a fan while it is cut with vinegar, scattered rather than rolled. Fish, Shellfish, Egg.
- Curry bread, sourced from Japan. A proved bread roll filled with cold set curry, crumbed in panko and deep-fried. Egg.
- Dorayaki, sourced from Japan. Two pancakes browned evenly on one side only, rested so the batter goes glossy. Egg, vegetarian.
- Ebi chili, sourced from Japan. Prawns velveted in egg white and starch, in a sauce built on ketchup as much as chilli bean. Shellfish, Egg.
- Ebi furai, sourced from Japan. Prawns slit and stretched straight, crumbed with the tails left clean, and fried in two minutes. Shellfish, Egg.
- Green tea ice cream, sourced from Japan. A custard base with the matcha sifted and pasted, never spooned straight into liquid. Egg, vegetarian.
- Hamburg steak, sourced from Japan. A patty bound with milk-soaked panko, thrown between the hands and dimpled before it cooks. Pork, Beef, Fish, Egg.
- Hiyashi chūka, sourced from Japan. Noodles washed in iced water and dressed in a sharp cold sauce, with toppings in stripes. Pork, Fish, Egg.
- Imagawayaki, sourced from Japan. Two batter discs cooked in rings and pressed together round the filling while still wet. Egg, vegetarian.
- Japanese milk bread, sourced from Japan. A tall square loaf with a cooked flour paste in the dough, baked lidded for flat sides. Egg, vegetarian.
- Kaki furai, sourced from Japan. Shucked oysters dried hard, crumbed and fried fast so the inside stays liquid. Shellfish, Egg.
- Kakiage, sourced from Japan. A loose fritter of matchstick vegetables held by barely enough batter, slid in on a flat spoon. Shellfish, Egg.
- Kakuni, sourced from Japan. Pork belly boiled twice before it is braised, so the braise itself stays clear and sweet. Pork, Egg.
- Katsudon, sourced from Japan. A fried cutlet given ninety seconds in seasoned dashi, so one face stays crisp. Fish, Egg.
- Kushikatsu, sourced from Japan. Small pieces on skewers in a batter rather than egg wash, with one dip of the shared sauce. Pork, Shellfish, Egg.
- Makunouchi, sourced from Japan. A packed box designed to be eaten cold, with everything cooled separately before it is filled. Fish, Egg.
- Melonpan, sourced from Japan. A soft bun under a cookie lid scored in a grid, with the two doughs proved at different rates. Egg, vegetarian.
- Menchi katsu, sourced from Japan. A minced patty chilled hard before crumbing so it survives the oil, and fried from cold. Pork, Beef, Egg.
- Oden, sourced from Japan. A long gentle simmer in an almost clear broth, with everything added at a different hour. Beef, Fish, Egg, Tofu.
- Okonomiyaki, sourced from Japan. A cabbage pancake bound by grated yam and dashi batter, pressed once and then never again. Pork, Fish, Egg.
- Omurice, sourced from Japan. Ketchup rice under an omelette taken off barely set, draped rather than wrapped. Chicken, Egg.
- Onigiri, sourced from Japan. Warm rice pressed into a triangle with wet salted hands, firm outside and loose inside. Fish, Egg.
- Oyakodon, sourced from Japan. Chicken simmered in seasoned dashi with the egg added in two stages and never set hard. Chicken, Fish, Egg.
- Satsuma-age, sourced from Japan. Fish paste beaten until it turns sticky and pale, then fried twice at two temperatures. Fish, Egg.
- Sukiyaki, sourced from Japan. Beef seared in beef fat then braised shallow in sweet soy, dipped in raw egg to eat. Beef, Fish, Egg, Tofu.
- Taiyaki, sourced from Japan. A thin batter in a hot fish mould, filled on a half-set base and closed before it rises. Egg, vegetarian.
- Tamago kake gohan, sourced from Japan. A raw egg beaten into rice hot enough to thicken it but not to cook it. Egg, vegetarian.
- Tendon, sourced from Japan. Tempura fried separately and brushed with sauce, the one donburi that is never simmered. Fish, Shellfish, Egg.
- Tenshindon, sourced from Japan. A soft crab omelette laid over rice, with a sharp sauce made separately and poured on after. Shellfish, Egg.
- Tonkatsu, sourced from Japan. A thick cutlet crumbed in panko and fried once at a steady heat, rested and cut across. Pork, Egg.
- Tsukune, sourced from Japan. Chicken meatballs grilled dry first and glazed only at the end, with cartilage for texture. Chicken, Egg.
- Unadon, sourced from Japan. Grilled eel over rice in two layers, with the sauce split between the fish and the grain. Fish, Egg.
- Yakisoba-pan, sourced from Japan. Fried noodles in a split roll, assembled around keeping the bread dry. Fish, Egg.
- Zōsui, sourced from Japan. Rice rinsed and simmered in broth until it thickens, the pot's last course rather than a soup. Fish, Egg.
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