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The Tsukishima district of Tokyo is popular for both okonomiyaki and monjayaki (the district's main street is named "Monja Street"). [32] In some areas of Kyoto city, an old-style okonomiyaki called betayaki (べた焼き) is served. The dish is prepared in layers of thin batter, shredded cabbage and meat, with a fried egg and noodles.
Oden (おでん, 御田) is a type of nabemono (Japanese one-pot dishes) consisting of several ingredients such as boiled eggs, daikon or konjac, and processed fishcakes stewed in a light, soy-flavored dashi broth. Oden was originally what is now commonly called miso dengaku or simply dengaku; konjac (konnyaku) or tofu was boiled and eaten with ...
Rice was scarce then, so people conserved rice by adding millet or other cereals, wild vegetables, yam or Japanese radish, creating an early form of takikomi gohan called katemeshi (糅飯). [4] During the Muromachi period , katemeshi became popular, turned into a dish called kawarimeshi ( 変わり飯 ) using ingredients such as barley, beans ...
A genre of egg dishes cooked in a pancake shape with one or more additional ingredients. Kuro-tamago hard-boiled egg Savory Japan Black boiled egg, cooked in a sulfur rich hot spring. Lampreia de ovos [41] Sweet Portugal: Loco moco: Savory United States White rice topped with a hamburger patty, a fried egg, and brown gravy. Machaca and eggs: Savory
Unadon, one common donburi dish. Donburi (丼, literally "bowl", also abbreviated to "-don" as a suffix, less commonly spelled "domburi") is a Japanese "rice-bowl dish" consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. Donburi meals are usually served in oversized rice bowls which are also called ...
Okonomi-mura is located at 5-13 Shintenchi in Naka-ku, Hiroshima, Hiroshima Prefecture, Japan, near the east end of Hondōri. [1] Following the atomic bombing of the city in August 1945, the issen yōshoku (一銭洋食, lit. "one-coin Western food"), a thin pancake topped with green onions and bonito flakes or shrimp that had gained popularity in Hiroshima prior to the war, became a cheap way ...
Today katsuobushi is typically sold in bags of small pink-brown shavings, which vary by thickness: smaller, thinner shavings, called hanakatsuo (花鰹), are used as a flavoring and topping for many Japanese dishes, such as okonomiyaki, while the larger thicker, called kezurikatsuo (削り鰹), are favored for making the widely used dashi stock.
Tamago kake gohan (Japanese: 卵かけご飯, lit. ' egg on rice ') is a popular Japanese breakfast food consisting of cooked Japanese rice topped or mixed with raw egg and soy sauce. In Japan uncooked eggs are usually safe to eat as steps have been taken to reduce the occurrence of salmonella in eggs.