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Egg-topped Nira & Shiitake

Nira Shiitake Tamago-toji

Quick izakaya-style dish

Equipment

Classic-style donabe (small)

Servings

2 as a side dish

Ingredients

  • 1 1/4 C (300 ml) dashi
  • 2 tablespoons sake
  • 1 1/2 teaspoons mirin
  • 1 1/2 tablespoons usukuchi shoyu (light-color soy sauce)
  • 2 oz (50 g) nira (garlic chives), cut into 1" (about 3 cm) pieces
  • 2 to 3 medium shiitake, trimmed and thinly-sliced
  • 2 eggs, whisked
  • ground sansho (optional)

Procedure

  1. In the donabe, combine the dashi, sake, mirin, and usukuchi shoyu, and bring to a simmer over medium-heat.
  2. Add the nira and shiitake, and bring back to simmer.
  3. Gently drizzle in the eggs. Cover with lid and turn off the heat. Let it sit for 1 to 2 minutes or until the egg is cooked to your desired consistency.
  4. Serve into individual bowls at the table with a sprinkle of sansho, if you like.

About the measurements used in our recipes

For rice measurement, traditional Japanese rice measurement is used.
1 rice-cup = 3/4 US cup = 180 ml
OtherĀ conversions (US to metric measures)
1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml