NIRATAMA (GARLIC CHIVE AND EGG)
How to make Japanese Niratama, fluffy scrambled egg loaded with fragrant garlic chives and garnished with a drizzle of sesame oil and a sprinkle of shichimi. (Serves two)
Provided by Yuto Omura
Categories Egg
Time 5m
Number Of Ingredients 10
Steps:
- First, cut the garlic chives into 3-4cm pieces.
- Crack 3 eggs into a bowl and add 1/2 tsp oyster sauce, 1/4 tsp chicken stock powder, 1/4 tsp salt, 1 tsp sugar and 1 pinch black pepper. Whisk well.
- Heat up a frying pan or wok on a high heat and add 1 tbsp vegetable oil.
- Once hot, add the garlic chives to the pan and stir fry for 30 seconds.
- After 30 seconds of cooking, transfer the garlic chives to the egg mixture and mix well.
- Add 1 more tbsp of oil to the same pan/wok and pour the egg mixture in.
- Scramble the egg until almost cooked and then remove it from the heat.
- Transfer to a serving dish and drizzle with 1 tsp of sesame oil and a sprinkling of shichimi.
- Enjoy!
NIRATAMA (CHINESE CHIVES & EGGS)
With loads of fragrant garlic chives scrambled together with savory egg, Niratama has become a staple of Japanese home cooking. In this recipe, I share my secret to ensure you get rich flavorful curds of egg that don't end up soggy from the chives.
Provided by Marc Matsumoto
Categories Sides
Time 4m
Number Of Ingredients 8
Steps:
- Add the potato starch, sugar, salt, dashi, and soy sauce to a bowl and whisk until the mixture is smooth and free of lumps.
- Break the eggs into the potato starch mixture and beat the eggs until they're mostly uniform in color.
- Heat a frying pan over medium heat and add the vegetable oil and garlic chives.
- Sautee the chives until they're vibrant green and not sweating liquid anymore.
- Add the egg mixture and let it cook for a few seconds until the bottom layer of egg starts to go opaque.
- Gently scramble the eggs, pulling up the cooked layer from the bottom of the pan and allowing the uncooked egg to run underneath.
Nutrition Facts : Calories 228 kcal, Carbohydrate 6 g, Protein 16 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 421 mg, Sodium 561 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
NIRATAMA (GARLIC CHIVE SCRAMBLED EGGS)
Niratama is a Japanese dish made with sauteed garlic chives with lightly seasoned scrambled eggs. Delicious with toast or on hot rice!
Provided by Lynn Clay @LavenderLynn
Categories Eggs
Number Of Ingredients 6
Steps:
- Thoroughly wash the garlic chives in a bowl of water as they tend to hold a lot of grit towards the stems. Chop them into 1" (3 centimeter) lengths.
- Beat the eggs, sugar, soy sauce and salt together in a small bowl until uniform in color.
- Heat a nonstick frying pan, over medium-high heat, until hot. Add the oil and then the garlic chives, sautéing until they're bright green and wilted.
- Pour the eggs into the pan and turn down the heat. Let this cook until you see the bottom of the egg go from translucent to opaque.
- Give it a gentle stir, scraping the cooked egg up off the bottom of the pan, with a spatula and allowing the raw egg to run underneath. Let this cook until the bottom layer turns opaque and stir again.
- Repeat step 5 until the egg has reached your desired doneness. Keep in mind that the egg will continue to cook a little after you take it off the heat, so you want to aim for the niratama to to be just a bit less cooked than you want it.
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