I think I'd cut back on the water in the sauce next time. I found it a bit runny for my taste. It was good otherwise though. TF found it to be a bit on the sweet side, but I thought it was a nice mix of sweet and savoury. I'm not sure if the sugar content in this version is authentic to the usual Japanese preparation or if it's there as a result of adjusting the recipe to Korean palates. Either way, I quite liked it!
Photo goes here.
Tamagodon
Slightly adapted from Aaron & Claire
Ingredients
- 1/2 Tbsp. oil
- 1 small onion, halved and sliced
- 1/2 Tbsp. sugar (optional)
- 1 Tbsp. light soy sauce
- 1 Tbsp. mirin
- 1-3 Tbsp. water
- pinch of bonito flakes (optional)
- 2 eggs
- 1/2 c. cooked rice
- 1 green onion, sliced
Directions
- If you don't already have some cooked rice on hand, get it going now so that it's ready by the time the eggs are.
- Heat oil over medium-low heat.
- Add the onion and cook until softened and beginning to brown. Longer is better, but try for at least 5 minutes.
- Add sugar (if using), soy sauce, mirin, water, and bonito flakes (if using) and bring to a boil.
- Lightly mix the eggs. Do not beat or fully homogenize them. You want the yolks to be broken and a little muddled, but it should like white and yolk swirled together, not fulled combined.
- Pour the muddled eggs into the pan, cover, and cook until eggs reach desired doneness.
- Serve over hot rice and garnish with green onion.
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