HOME Recipe Onion Egg Toji

Onion egg toji

The key is to cook by quickly stir-frying the onions over high heat, while avoiding burning them.
Please also refer to this page for information on the ingredients introduced in this recipe.

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

Vegetable side dishes

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Cooking time: 6 minutes

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How to make it

1

Chop the new onions into small pieces and place the salad oil in a heated frying pan and fry.

2

Once the onions are soft, add mirin, dark soy sauce, bonito sauce, and butter and fry over high heat.

3

Once the butter has melted, add the shredded raw spinach and stir-fry quickly.

4

Flushing the eggs and pour them into [3]. Once the whole thing is half-boiled, transfer it from the frying pan to a dish and it's finished.

Ingredients for 2 people

New onion

130g
Salad oil

1/2 tbsp
Mirin

1/2 tbsp
Dark soy sauce

1/2 tbsp
Bonito dashi

4 tbsp
butter

10g
spinach

25g
egg

1 piece

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