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According to Emi Nagashima, designer of Gudetama, the origin of the character was the start-up breakfast for Japanese workers: tamago kake gohan (raw egg on white rice). It is argued, then, that eggs have rich symbolic and metaphoric potential in terms of the millennial workers that inspired its creation. Gudetama is only the yolk, not the ...
Justin Chapple makes this version with chicken stock and shredded cooked chicken, plus white miso and runny eggs, in a half hour. Get the Recipe. Ramped Up Ramen. Abby Hocking / Food & Wine.
Sometimes only the yolk of the egg is used. The dish is known in Japan as "tamago kake gohan" (gohan meaning rice or food, and kake meaning splashed or dashed), "tamago kake meshi" (meshi meaning rice or food), "tamago gohan", or simply "tamago kake". Tamago (egg) may be written 玉子 (cooked egg), as an alternative to the single character 卵 ...
There are the usual suspects you know to avoid—the caffeinated soda your 3-year-old is begging to sip; the heaping pile of sugar (especially for tots under 2) that they collect from goody bags ...
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Sorrowful Rice (Chinese: 黯然销魂饭; pinyin: ànránxiāohún fàn; Cantonese Yale: gam yin siu wan fan), or simply char siu egg rice, is a Hong Kong rice dish popularised by Stephen Chow's 1996 comedy film The God of Cookery. [1] The dish typically consists of cooked rice, char siu, and a fried egg accompanied by vegetables such as choy ...
We may finally have an answer to that age-old chicken or the egg question. A group of students from Chiba, Japan have done the unthinkable, turning a shell-less egg into a normal, healthy baby chick.
Oyakodon (親子丼), literally "parent-and-child donburi", is a donburi, or Japanese rice bowl dish, in which chicken, egg, sliced scallion (or sometimes regular onions), and other ingredients are all simmered together in a kind of soup that is made with soy sauce and stock, and then served on top of a large bowl of rice.
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