![Kamome no Tamago - Japanese Seagull Eggs](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/no-image-empty-table.png)
Recipe
Kamome no Tamago - Japanese Seagull Eggs
Oceanic Delights: Japanese Seagull Eggs - A Unique Twist on Traditional Cuisine
4.5 out of 5
Indulge in the flavors of Japan with Kamome no Tamago, a delightful dish that pays homage to the country's rich culinary heritage. These Japanese Seagull Eggs are a unique twist on traditional cuisine, offering a taste of the ocean with a touch of elegance.
Metadata
Preparation time
20 minutes
Cooking time
25 minutes
Total time
45 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Pescatarian, Dairy-free, Gluten-free, Nut-free, Low-fat
Allergens
Eggs, Soy
Not suitable for
Vegan, Vegetarian, Paleo, Keto, High-fat
Ingredients
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4 large chicken eggs 4 large chicken eggs
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1 cup (200g) Japanese short-grain rice 1 cup (200g) Japanese short-grain rice
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1 1/4 cups (300ml) water 1 1/4 cups (300ml) water
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2 tablespoons soy sauce 2 tablespoons soy sauce
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1 tablespoon mirin 1 tablespoon mirin
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1/2 cup (120ml) dashi stock 1/2 cup (120ml) dashi stock
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1 sheet nori, thinly sliced 1 sheet nori, thinly sliced
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1 tablespoon sesame seeds 1 tablespoon sesame seeds
Nutrition
- Calories (kcal / KJ): 220 kcal / 920 KJ
- Fat (total, saturated): 5g, 1.5g
- Carbohydrates (total, sugars): 35g, 2g
- Protein: 8g
- Fiber: 1g
- Salt: 1.5g
Preparation
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1.Rinse the rice under cold water until the water runs clear. Drain well.
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2.In a medium saucepan, combine the rinsed rice and water. Let it soak for 30 minutes.
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3.After soaking, bring the rice to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
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4.While the rice is cooking, prepare an ice bath in a large bowl.
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5.After 15 minutes, remove the saucepan from heat and let it sit, covered, for an additional 10 minutes.
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6.Carefully transfer the cooked rice to the ice bath to cool rapidly. Once cooled, drain any excess water.
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7.In a small bowl, mix together the soy sauce, mirin, and dashi stock.
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8.In a separate pot, bring water to a boil and gently add the eggs. Boil for 6 minutes for a soft-boiled consistency.
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9.Transfer the eggs to the ice bath and let them cool for a few minutes. Peel the eggs and set them aside.
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10.In a serving bowl, place a portion of the seasoned rice. Gently place the peeled eggs on top.
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11.Drizzle the soy sauce mixture over the eggs and rice.
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12.Garnish with thinly sliced nori and sprinkle with sesame seeds.
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13.Serve Kamome no Tamago immediately and enjoy!
Treat your ingredients with care...
- Eggs — To achieve the perfect soft-boiled consistency, make sure to boil the eggs for exactly 6 minutes. Adjust the cooking time slightly if you prefer a firmer or runnier yolk.
Tips & Tricks
- For an extra burst of flavor, you can add a splash of rice vinegar to the soy sauce mixture.
- If you prefer a stronger seafood taste, you can substitute dashi stock with seafood stock.
- Experiment with different garnishes such as thinly sliced green onions or pickled ginger for added freshness.
Serving advice
Serve Kamome no Tamago as a standalone dish or as part of a traditional Japanese meal. It pairs well with a side of miso soup and a fresh green salad.
Presentation advice
To enhance the presentation, arrange the eggs on top of the rice in a circular pattern. Sprinkle the nori and sesame seeds in an artistic manner, creating an appealing visual contrast.
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