14 tamago kinusaya suimono Recipes

shrimp, stock (tuna), salt, water, sugar, mushrooms, sliced, cornstarch, green peas, oil (for deep frying)

cooked short-grain white rice, freshly steamed and piping-hot, egg, extra -large, soy sauce, fish stock (optional, but it really makes the dish )

eggs, flour, sugar, salt, spring onions, sesame seeds, cooked sushi rice (try minado s perfect sushi rice), sheets nori, toasted, mayonnaise (use kewpie brand)

eggs, stock , dashi (can make from instant granules, see packaging for instructions, alternatives -- chicken or veg), mirin (japanese cooking wine), sugar, soy sauce, green onion, chopped

stock (dashi is preferable, otherwise chicken or vegetable is fine), salt, soy sauce, fresh mushrooms (optional), whole beaten egg, stalks trefoil or 2 -3 stalks coriander or 1/2 tbsp chives, chopped (optional), szechwan pepper (sansho)

hardboiled egg, peeled, miso, of your choice (mild white miso , a red salty miso will make the eggs taste a lot stronger), maple syrup

corned beef (1 can purefoods ), brown sugar, eggs, olive oil

chicken stock or 6 cups dashi, salt, shoyu or 2 tsp light soy sauce, frozen peas (5 oz), eggs, lightly beaten

boneless chicken breast, trimmed and cut into small bite-sized cubes, salt, dried shiitake mushrooms , soaked in warm water with 1 tsp sugar for 30 minutes,cutting off stem,then sliced finely, leek, sliced very finely, dashi

eggs, sugar, dashi , stock* (very authentic) (optional), soy sauce, vegetable oil (enough to just cover bottom of pan)

sheets nori, sushi rice, cooked, avocado, egg , made into tamago, imitation crabmeat