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Tamago kake gohan is a dish in which a raw egg is put on top of or mixed with rice, or a recipe for such a dish. [1] Beaten eggs are sometimes used, as are non-beaten. 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 ...
Gudetama. Gudetama, stylized in all lowercase (Japanese: ぐでたま) is a fictional character created in 2013 by the Japanese company Sanrio, [4][5] and is a perpetually tired, apathetic anthropomorphic egg yolk. [6][7] The name "Gudetama" is a portmanteau or blend word of the Japanese words for lazy (ぐでぐで, gudegude) and egg ...
Onigiri (おにぎり): balls of rice with a filling in the middle. Japanese equivalent of sandwiches. Sekihan (赤飯): white rice cooked with azuki beans [2] (小豆) to glutinous rice. (literally red rice) Takikomi gohan (炊き込み御飯): Japanese-style pilaf cooked with various ingredients and flavored with soy, dashi, etc.
Salmonella? We hardly know her. So many of our favorite foods call for raw eggs, like homemade mayo, steak tartare, Caesar salad dressing, and spaghetti carbonara. And we don’t exactly see death ...
Unadon (鰻 丼, an abbreviation for unagi + donburi, "eel bowl") is a dish originating in Japan. It consists of a donburi type large bowl filled with steamed white rice, and topped with fillets of eel (unagi) grilled in a style known as kabayaki, similar to teriyaki. The fillets are glazed with a sweetened soy-based sauce, called tare and ...
Omurice or omu-rice (オムライス, Omu-raisu) is a Japanese dish [ 1 ] consisting of an omelette made with fried rice and thin, fried scrambled eggs, usually topped with ketchup. [ 2 ][ 3 ] It is a popular dish also commonly cooked at home. Children in particular enjoy omurice. It is often featured in Japan's version of a children's meal ...
Bring to a boil, then simmer over low heat, without stirring, for 5 minutes. Bake the casserole, uncovered, in a preheated 400°F oven for 15 minutes, or until the rice is almost tender. Season the eggs with a little salt and pour evenly over the top of the rice. Bake for another 15 minutes, or until the eggs are firm.
Bring to a boil, then simmer over low heat, without stirring, for 5 minutes. Bake the casserole, uncovered, in a preheated 400°F oven for 15 minutes, or until the rice is almost tender. Season ...
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