Cooking
Ever since I first heard about IMBB, I've wanted to get involved in one of these on-line cooking challenges.
It's a great way to learn new recipes, meet new people, and best of all...it's not a competition. Nobody wins. It's all for fun. Fits my philosophy to a 'T'.
So, when I saw Julia's entry in the latest EoMEoTe, I knew I had to get in on this.
My creation?
Tamago Toast Nigiri
Tamago
4 eggs
1 Tbl. mirin
1 Tbl. sugar
1 1/2 tsp. soy sauce
Toast
One French baguette
Butter, or spray butter
Cooking spray
Sauce
Soy sauce
Wasabi paste
Garnishes
Pickled ginger
Wasabi paste
For tamago:
Whisk all ingredients together. Pour a thin layer into a well-oiled pan (a tamago pan is preferred, but you can use a small frying pan) over medium heat. Cook until just set. Using a spatula (or if you're adventurous or have had years of practice, chop sticks), roll up layer of egg to one side of pan. Pour in another layer of egg, letting it flow under the rolled up egg. When set, roll again, starting with the already-rolled side. Repeat until all egg is cooked, and you have a thick roll of egg.
Wrap tightly in a kitchen towel, and press with a heavy weight for a few minutes.
When pressed, slice into 1/2-3/4" pieces.
For toast:
Coat a frying pan with cooking spray. Slice baguette in half, vertically. Cut baguette halves into 3" pieces. Spread or spray butter on both sides, and place in heated pan. On medium-high heat, toast baguette slices till well-toasted and browned on both sides. Set aside.
For sauce:
In a small bowl or ramekin, mix 1/4 tsp. wasabi and 1 tsp. soy sauce till combined (adjust to your own taste). Set aside.
Assembly:
When ready to assemble, drizzle a small amount of sauce over toast. Top with a piece of tamago. Drape a long piece of picked ginger, diagonally, across the tamago. Top with a toothpick's worth of wasabi paste (again, adjust to your own level of hotness).
Enjoy!
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Cooking
Joining the Fun-EoMEoTE time!
Ever since I first heard about IMBB, I've wanted to get involved in one of these on-line cooking challenges.
It's a great way to learn new recipes, meet new people, and best of all...it's not a competition. Nobody wins. It's all for fun. Fits my philosophy to a 'T'.
So, when I saw Julia's entry in the latest EoMEoTe, I knew I had to get in on this.
My creation?
Tamago Toast Nigiri
Tamago
4 eggs
1 Tbl. mirin
1 Tbl. sugar
1 1/2 tsp. soy sauce
Toast
One French baguette
Butter, or spray butter
Cooking spray
Sauce
Soy sauce
Wasabi paste
Garnishes
Pickled ginger
Wasabi paste
For tamago:
Whisk all ingredients together. Pour a thin layer into a well-oiled pan (a tamago pan is preferred, but you can use a small frying pan) over medium heat. Cook until just set. Using a spatula (or if you're adventurous or have had years of practice, chop sticks), roll up layer of egg to one side of pan. Pour in another layer of egg, letting it flow under the rolled up egg. When set, roll again, starting with the already-rolled side. Repeat until all egg is cooked, and you have a thick roll of egg.
Wrap tightly in a kitchen towel, and press with a heavy weight for a few minutes.
When pressed, slice into 1/2-3/4" pieces.
For toast:
Coat a frying pan with cooking spray. Slice baguette in half, vertically. Cut baguette halves into 3" pieces. Spread or spray butter on both sides, and place in heated pan. On medium-high heat, toast baguette slices till well-toasted and browned on both sides. Set aside.
For sauce:
In a small bowl or ramekin, mix 1/4 tsp. wasabi and 1 tsp. soy sauce till combined (adjust to your own taste). Set aside.
Assembly:
When ready to assemble, drizzle a small amount of sauce over toast. Top with a piece of tamago. Drape a long piece of picked ginger, diagonally, across the tamago. Top with a toothpick's worth of wasabi paste (again, adjust to your own level of hotness).
Enjoy!
- Grilled Cheese, Pear & Smoked Turkey Sandwich Recipe
Recently I've been having some fun in the kitchen creating recipes using products from Dulcet Cuisine including my favorite, the Madras Curry Mustard. I'm not the only one to have fallen in love with it, it was chosen the grand champion at the...
- Creamy Scrambled Eggs Recipe
I'm not the first to notice the meditative state that sometimes comes about while cooking. When you are completely focused on what you are doing it's easy to get all those pesky thoughts out of your head. But there is another mental state that...
- Foreman Grilled Panini Recipe
Panini are hot. And I don't just mean hot as in "toasted-sandwich-don't-burn-your-fingers" hot I mean trendy hot. How do I know? Well for one thing the Target ad in the Sunday Chronicle featured a panini press for sale. Also this past week NY...
- So You've Decided To Make Your Own Sushi: Another Guide To A Ferrin Cuisine
Answering questions about sushi, Matt returns as a guest 'poster'. And for descriptive photos, see a previous post Like most Japanese food, sushi is intimidatingly attractive, and it doesn't help to know that a sushi chef has to serve at least...
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I actually made this 11 March; I've been saving it till the end of the month...but I simply can't wait. Almost immediately following the last EoMEoTE, I started thinking "what can I do next"? It's so addictive And here's what I came up...