Tenshindon is a simple Japanese dish which combines crab meat omelet and rice. It belongs to the broad category of donburi dishes, which includes many Japanese ingredients and meals that are served over rice. The central part of every tenshindon is the omelet which employs crab meat, the authentic Japanese negi onions, and (occasionally) mushrooms, peas, and sliced ginger.
The dish is assembled and usually served in a bowl, in which the rice is placed first, and the omelet is positioned on top. The final addition is a thick sauce that is generously poured over the dish. It is made with different combinations of soy sauce, vinegar, sugar, rice wine, sesame oil, oyster sauce, chicken broth, starch, and occasionally ketchup.
Tamago nigiri sushi is a traditional type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with a slice of egg omelet. The dish has a sweet flavor with a clean finish because the eggs are cooked with dashi and sugar. The texture is light and fluffy.
Traditionally, this type of sushi is eaten by hand in a single bite, and it's said that no two sushi restaurants have the same recipe. This type of nigiri should be eaten last because it's a great palate cleanser.
MAIN INGREDIENTS
Omusoba is a Japanese dish consisting of yakisoba (stir-fried noodles, meat, and vegetables) wrapped inside a fluffy omelet. The dish is traditionally served with a tangy brown sauce similar to Worcestershire sauce, and it is especially popular as comfort food on cold or rainy days.
Omusoba can be found throughout Japan in numerous family restaurants and Japanese brasseries known as izakayas.
Tamagodon is a Japanese donburi dish that is simple and quick to prepare. It consists of fluffy eggs that are placed on top of steamed rice. The omelet is often enriched with onions and a savory sauce made with mirin, dashi, and soy sauce. Before serving, this Japanese comfort food staple can be garnished with nori seaweed and chopped spring onions.
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