Tamago Toji

Tamago Toji Recipe - A Delicious Japanese Egg Dish

Region / culture: Japan | Preparation time: 5 minutes | Cooking time: 10 minutes | Servings: 2

Introduction

Tamago Toji is a traditional Japanese egg drop soup that is simple yet flavorful. This dish is often enjoyed as a light and comforting meal, perfect for any time of the day.

History

Tamago Toji has been a popular dish in Japan for centuries, with its origins dating back to the Edo period. It is believed that this dish was originally created as a way to use up leftover ingredients and make a quick and easy meal.

Ingredients

3 cups of stock (preferably dashi, otherwise chicken or vegetable)
0.25 tsp of salt
0.5 tsp of soy sauce
2 – 3 fresh mushrooms (optional)
1 whole beaten egg
2 – 3 stalks of trefoil or coriander, chopped or 0.5 tbsp of chives, chopped (optional)
szechwan pepper (sansho)

How to prepare

Heat the stock in a saucepan and stir in the salt and soy sauce.
If using mushrooms, wash and thinly slice them, then add to the stock.
Simmer for 3 – 4 minutes.
Bring the soup to a boil and use a ladle or chopsticks to stir the soup clockwise.
Pour in the beaten egg, remove the soup from the heat, and stir counterclockwise.
If using, add trefoil/coriander/chives. Cover the pot for 30 – 40 seconds, then uncover and add pepper.
Serve immediately.
If you cannot find sansho/szechwan peppercorns, you can use a pinch of standard black pepper (or a blend that often contains sansho/szechwan peppercorns).

Variations

Add cooked chicken or shrimp for a protein boost.
Use different vegetables such as spinach, carrots, or bell peppers for added flavor and nutrients.

Cooking Tips & Tricks

Be sure to stir the soup in a clockwise motion when adding the beaten egg, and then stir counterclockwise to create the signature egg drop effect.

- For a richer flavor, you can use homemade vegetable stock instead of store-bought.

- Feel free to customize this dish by adding your favorite vegetables or protein, such as tofu or shrimp.

Serving Suggestions

Tamago Toji can be enjoyed on its own as a light meal or served with steamed rice for a more filling option.

Cooking Techniques

The key to making a delicious Tamago Toji is to stir the soup in a specific motion when adding the beaten egg to create the signature egg drop effect.

Ingredient Substitutions

If you don't have vegetable stock, you can use chicken or beef stock as a substitute. You can also use tamari or coconut aminos instead of soy sauce for a gluten-free option.

Make Ahead Tips

Tamago Toji is best enjoyed fresh, but you can prepare the ingredients ahead of time and quickly assemble the soup when ready to serve.

Presentation Ideas

Garnish Tamago Toji with a sprinkle of chopped chives or green onions for a pop of color and freshness.

Pairing Recommendations

Tamago Toji pairs well with a side of pickled vegetables or a simple salad for a complete meal.

Storage and Reheating Instructions

Store any leftover Tamago Toji in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Tamago Toji contains approximately 120 calories.

Carbohydrates

Each serving of Tamago Toji contains approximately 10 grams of carbohydrates.

Fats

Each serving of Tamago Toji contains approximately 5 grams of fats.

Proteins

Each serving of Tamago Toji contains approximately 8 grams of proteins.

Vitamins and minerals

Tamago Toji is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

Tamago Toji contains eggs and soy sauce, which may be allergens for some individuals.

Summary

Tamago Toji is a nutritious and balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Tamago Toji is a comforting and nutritious Japanese egg drop soup that is easy to make and full of flavor. Enjoy this dish as a light meal or as a side dish to complement your favorite Japanese dishes.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Tamago Toji. It was many years ago, when I was just a young girl living in a small village in Japan. My grandmother, who was known for her delicious cooking, had passed down many recipes to me. But this one was different. It was a secret recipe that she had learned from a mysterious traveler who had visited our village long ago.

The traveler had come from a faraway land and had brought with him many exotic ingredients and cooking techniques. He had shared his knowledge with my grandmother, who had then passed it down to me. The recipe for Tamago Toji was one of his most prized possessions, and he had entrusted it to my grandmother with strict instructions to keep it a secret.

I still remember the day my grandmother first taught me how to make Tamago Toji. We stood together in the kitchen, surrounded by the familiar smells of soy sauce and rice vinegar. She showed me how to crack the eggs, beat them lightly with chopsticks, and then cook them gently in a hot pan until they were just set.

As the eggs cooked, my grandmother told me the story of how she had learned the recipe. She had been out gathering mushrooms in the forest when she had stumbled upon the traveler, who had been cooking a simple meal over an open fire. Intrigued by the delicious smells wafting through the trees, she had approached him and struck up a conversation.

The traveler had been kind and generous, and had shared his meal with my grandmother. It was a simple dish of eggs cooked with soy sauce and mirin, but it was unlike anything she had ever tasted before. The flavors were rich and complex, with a hint of sweetness from the mirin and a savory depth from the soy sauce.

My grandmother had been so impressed by the dish that she had begged the traveler to teach her how to make it. He had agreed, on the condition that she keep the recipe a secret and only pass it down to someone she trusted. And so, my grandmother had learned the recipe for Tamago Toji, a dish that had become a family favorite ever since.

As I stood in the kitchen with my grandmother, watching the eggs slowly come together in the pan, I felt a sense of pride and gratitude. I was honored to have been chosen as the one to carry on this secret recipe, and I was determined to do it justice.

When the eggs were finally cooked to perfection, my grandmother ladled them onto plates and sprinkled them with a generous handful of chopped green onions. The aroma that wafted up from the dish was intoxicating, and I couldn't wait to dig in.

As I took my first bite of the Tamago Toji, I was transported back to that day in the forest when my grandmother had learned the recipe. The flavors were just as rich and complex as I remembered, with the sweetness of the mirin and the savory depth of the soy sauce blending together in perfect harmony.

From that day on, Tamago Toji became a staple in our household. Whenever we had guests over or wanted to celebrate a special occasion, my grandmother would whip up a batch of the delicious eggs, and they were always a hit.

Over the years, I have shared the recipe with friends and family, always passing on the story of how my grandmother had learned it from the mysterious traveler. It has become a treasured part of our family history, a reminder of the time when a simple meal in the forest had led to a lifelong love affair with cooking.

And so, whenever I make Tamago Toji now, I think back to that day in the kitchen with my grandmother, and I am grateful for the gift of this delicious recipe that has been passed down through the generations. It is a reminder of the power of food to bring us together, to create memories, and to nourish both body and soul.