Fried Eggs with Ginger (Tamago no shougayaki)
A surprising dish with egg and ginger. It has good nutritious value as well as a satisfying bite. Serve it as a main dish!
Photographed by Masaya Suzuki
Calorie content as listed is per serving
Ingredients (Serves 2)
- 4 eggs
- 1 tbsp ginger (grated with the skin still on)
- 3 1/2 tbsp mentsuyu noodle soup (3:1 concentrate)Note
A mentsuyu noodle soup base made with a soy sauce base. It's available in types meant to be used as-is, as well as types meant to be diluted before use.
- 2 tbsp water
- Cabbage, as needed
- Tomatoes, as needed
- 1/2 tbsp sesame oil
- Mayonnaise, a small amount
Shred the cabbage and cut the tomatoes into wedges, then place them on the serving plate.
Mix together the ingredients for the ginger sauce.
Preheat a frying pan over medium heat, then oil with 1/2 tbsp of sesame oil. Once it's heated, pour in two well-beaten eggs all at once, and let cook for 30 sec without disturbing it.
With a wooden spatula, stir 2-3 times to break up and push to the edges of the frying pan.
Add half of the ginger sauce by pouring it down the inside of the walls of the frying pan, and briefly mix to coat the surface of the eggs.
Transfer the cooked eggs to on top of the shredded cabbage on the serving plate and garnish with mayonnaise to taste, then repeat the above steps with the remaining ingredients to make one more batch.