Japan

Breakfast Of Champions # 59 – Tamago Gohan

Rice. Chop Sticks>

Breakfast Of Champions # 59 - Tamago Gohan

Breakfast Of Champions # 59 – Tamago Gohan


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While  Tamago Gohan is a quintessential Japanese breakfast, I eat it often and at any time of the day, whenever I want to have a meal that is simple and feels cleansing and light. (To ME it feels cleansing and light 🙂 ), probably because of its simplicity ?
I also frequently enjoy an even simpler dish – plain steamed rice with soy sauce/wasabi drizzled over it and topped with undressed, crisp iceberg chiffonade.
Tamago Gohan in its original form consists of rice, whole raw egg, toasted sesame seeds and a splash of soy sauce. I have been introduced to that version of Tamago Gohan many years ago in Japan, (way before I got married to Maria), after spending the night with a young local lady in a Ryokan just outside of Nakasaki. I must admit that I was very apprehensive at first about the raw egg, but the whole day/night was very adventuresome in so many ways, so why stop there.
Frankly, at that point I was not a big fan of that breakfast experience, but, like so many other experiences one has when young and adventurous, years later when I came across Tamago Gohan again, I remembered it as a more pleasant experience than it actually was at the time. I then started to prepare it at home, slightly adjusted to make it more enticing to me by using egg yolk only instead of the whole egg and adding a knob of soft butter and sliced scallion, which transforms it into a very appealing, tasty dish with great texture. Ever since that adjustment, it’s been an often enjoyed dish in my house, usually accompanied by a piping hot pot of mint tea 🙂
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Bon Appétit !   Life is Good !
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P.S.
If you are grossed-out by the raw eggs, think of the raw yolks in sunny side up fried eggs or soft poached eggs.
If that does not help, maybe use chopped-up fried eggs or poached eggs instead of the raw eggs…….
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P.P.S.
Please use only the freshest eggs possible !!! and handle them with the utmost care !!!!
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Click here to see  ” How to Tell If an Egg is Fresh “ !!!!!!!
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Click here to see  ChefsOpinion’s   ” Fresh Egg Machine 
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Steamed Rice : 

Ingredients

  • 1 cup short-grain rice (I sometimes use basmati)
  • 1,5 cup water

Instructions

  1. Put rice in a bowl. Wash and discard water 3 times. Place rice and water in a heavy pot. Let it soak for 30 minutes.
  2. Cook rice without lid at high heat until it boils. Stir and reduce heat. Simmer covered for 15 minutes.
  3. Let stand covered for 10 minutes, fluff with fork or chop sticks.

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Breakfast Of Champions # 59 - Tamago Gohan

Breakfast Of Champions # 59 – Tamago Gohan

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Breakfast Of Champions # 59 - Tamago Gohan

Breakfast Of Champions # 59 – Tamago Gohan

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Breakfast Of Champions # 59 - Tamago Gohan

Breakfast Of Champions # 59 – Tamago Gohan

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Breakfast Of Champions # 59 - Tamago Gohan

Breakfast Of Champions # 59 – Tamago Gohan

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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National Flags Made Of Food

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As part of a promotion for the Sydney International Food Festival, the advertising agency WHYBIN\TBWA designed 18 national flags using foods each country is commonly associated with and that would also match the colors of the flag. 

Wow !
Such a simple, logic idea that has taken so long for somebody to visualize and promote. I stumbled across this by chance and was amazed that it did not get more attention world-wide, considering that everybody and their dog is now into creative food presentation and expressing themself through food. I hope that I can inspire to follow suit and that I can get many submissions from my readers with their own creation of a country flag of their choice. If there are more than one of the same country, we will vote which one to publish. If you’d like to submit, please use a white background and a similar rectangular plate as in the originals.

Life is Good !  Let’s do this ! 🙂

Should your your picture appear here, you will of course get the proper credits !

Below find the originals pictures and on the bottom of the page the appropriate credits.
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Thailand -  sweet chilli sauce, shredded coconut and blue swimmer crab

Thailand –
sweet chilli sauce, shredded coconut and blue swimmer crab

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South Korea -  kimbap and sauces

South Korea –
kimbap and sauces

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Vietnam -  rambutan, lychee and starfruit

Vietnam –
rambutan, lychee and starfruit

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United States -  hot dogs, ketchup and mustard

United States –
hot dogs, ketchup and mustard

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United Kingdom -  scone, cream and jams

United Kingdom –
scone, cream and jams

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Turkey -  Turkish Delight

Turkey –
Turkish Delight

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Switzerland -  charcuteries and swiss cheese

Switzerland –
charcuteries and swiss cheese

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Spain -  chorizo and rice

Spain –
chorizo and rice

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Japan -  tuna and rice

Japan –
tuna and rice

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Lebanon -  tomatoes, pita bread and parsley

Lebanon –
tomatoes, pita bread and parsley

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Indonesia -  spicy curries and rice

Indonesia –
spicy curries and rice

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India -  curry chicken, rice, cheera thoran and papadum wafer

India –
curry chicken, rice, cheera thoran and papadum wafer

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Greece -  olives and feta cheese

Greece –
olives and feta cheese

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France -  blue cheese, brie cheese and grapes

France –
blue cheese, brie cheese and grapes

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China -  dragon fruit and star fruit

China –
dragon fruit and star fruit

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Brazil -  banana leaf, limes, pineapple and passion fruit

Brazil –
banana leaf, limes, pineapple and passion fruit

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Australia -  meat pie and sauce

Australia –
meat pie and sauce

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Credits
Client: Sydney International Food Festival
Advertising Agency: WHYBIN\TBWA, Sydney, Australia
Executive Creative Director: Garry Horner
Creative Director: Matt Kemsley
Art Director: Miles Jeffreys
Copywriter: Tammy Keegan
Photographer: Natalie Boog
Retoucher: Nick Mueller
Food Stylist: Trish Heagerty
via   twistedsifter.com
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Donkatsu

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Yesterday’s  dinner was one of these dishes which are so universal that most countries have their own version of it, distinguishable only by it’s different presentation and condiments.
Tontkatsu  is one of these dishes. It is basically a breaded pork cutlet, which in its home, Japan, is served in many variations. The version I prepared last night is served over a bowl of rice with egg, so “Tonkatsu ” becomes “Donkatsu”.  Tonkatsu dipping sauce is served separately.

Bon Appetit !   Life is Good !
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Tonkatsu Dipping Sauce Recipe
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Gyū katsu Recipe
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Donkatsu

Donkatsu

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season cutlets with kosher salt and cayenne pepper, bread in flour, egg and panko bread crumbs. Fry. Remove to absorbent paper. Slice

season cutlets with kosher salt and cayenne pepper, bread in flour, egg and panko bread crumbs. Fry. Remove to absorbent paper. Slice

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add steamed rice to bowl

add steamed rice to bowl

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add sliced cutlet, eggs and orange wedge

add sliced cutlet, eggs and orange wedge

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Donkatsu

Donkatsu

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Donkatsu

Donkatsu

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Donkatsu

Donkatsu

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Donkatsu

Donkatsu

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Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page.
(You don’t have to watch it, just click once)   Thank you 🙂
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牛肉焼きうどん (Gyūniku Yakiudon) Beef Yaki Udon

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Today’s  lunch 🙂
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Bon Appetit !   Life is Good !
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Click here for more udon noodles on ChefsOpinion
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牛肉焼きうどん G( Yūniku Yakiudon ) Beef Yaki Udon

牛肉焼きうどん  ( Gyūniku Yakiudon )  Beef Yaki Udon

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Cut flank steak into thin slices, marinate with soy sauce, garlic paste, grated ginger, sriracha, mirin and corn starch. Saute in peanut oil.

Cut flank steak into thin slices, marinate with soy sauce, garlic paste, grated ginger, sriracha, mirin and corn starch. Saute in peanut oil.

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Add straw mushroom, saute another minute.

Add straw mushroom, saute another minute.

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Add blanched bok choy and bean sprouts, saute until heated through.

Add blanched bok choy and bean sprouts, saute until heated through.

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Add freshly cooked and drained udon noodles, hoi sin sauce, soy sauce, sriracha and maggi seasoning. mix well.

Add freshly cooked and drained udon noodles, hoi sin sauce, soy sauce, sriracha, maggi seasoning and chicken stock. Mix well. To serve, top with more bean sprouts and sprinkle with cilantro.

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牛肉焼きうどん G( Yūniku Yakiudon ) Beef Yaki Udon

牛肉焼きうどん G( Yūniku Yakiudon ) Beef Yaki Udon

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牛肉焼きうどん G( Yūniku Yakiudon ) Beef Yaki Udon

牛肉焼きうどん G( Yūniku Yakiudon ) Beef Yaki Udon

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牛肉焼きうどん G( Yūniku Yakiudon ) Beef Yaki Udon

牛肉焼きうどん G( Yūniku Yakiudon ) Beef Yaki Udon

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Dear Friend’s, to help support this blog, please be so kind and click on the video below.  ( You don’t have to watch it, just click once )   Thank you 🙂
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Panko Breaded Skirt Steak & Tonkatsu Sauce ( Gyū katsu (牛カツ

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Last  night I went to sleep at 4.30 am, knowing I can sleep-in this morning for as long as I want. At 6.00am sharp the door bell rang, Bella went berserk and I run downstairs to open the front door, expecting the worst of emergencies. An elderly lady stood there with the sweetest of smiles, asking if we need a nurse in this house. I mustered all my manners to tell her in the friendliest way that no, not at this time, thank you. After that, I debated with myself if I should go back to bed or just get on with the day. In order to stay up, I had to get a decent breakfast and this is what I came up with :

“Panko Breaded Skirt Steak & Tonkatsu Sauce with romaine and tomato salad in strawberry vinegar vinaigrette”
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Link To Tonkatsu Sauce Recipe Here
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Bon Appetit !   Life is Good !
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Panko Breaded Skirt Steak & Tonkatsu Sauce

Panko Breaded Skirt Steak & Tonkatsu Sauce

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Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page. (You don’t have to watch it, just click once)   Thank you 🙂
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” Japan’s Epic Fast Food War Inspired These Crazy Menu Items “

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Excerpt from “Yahoo Finance”  :

There’s a marketing war going on in Japan‘s fast food industry. Everyone’s trying to one-up each other amid intense competition.
In 2010, McDonald’s and KFC had an all-out advertising war to win chicken-lovers across the nation. Wendy‘s couldn’t handle the heat in 2009 and was forced to pull out. It didn’t re-enter the market until the very end of 2011. International fast food titans have to deal with each other, plus, they have to compete with the many local chains, some of which are quite powerful.
Japan has had a recent interest in more sophisticated items, and as the chains keep pushing the envelope, you end up getting some pretty bizarre things on the menus.
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Read all about it  HERE
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Screenshot TheLeong.com
Denny’s Japan is dishing out New Zealand beef topped with foie gras and sliced truffles, served with a red wine reduction for about $15.

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