#924 The new rice season has finally come!
It’s the season for rice harvest.
A package of new rice was delivered to my house last week.
My husband’s home town is in Niigata Prefecture. His parents send us new rice every Autumn. The rice is “Koshihikari”, which is a famous variety of rice in Niigata.
I want to eat the rice with a raw egg on top.
I want to use a special, kind of rare, egg from Hokkaido, which costs around 600 yen for 10 eggs.
Do you know the best way to eat rice with raw egg is to make “a Tamago-kake-gohan” (TKG)?
It is separating by the egg yolk and egg white from an egg and then mix the egg white with the rice. Once the rice is getting light and fluffy, put the egg yolk in. Just add some drops of soy-sauce and that’s it!
I learned this from the NHK TV show “Gatten”.
However TKG is not good for new rice.
However I have to say it may not be the best to make TKG with new rice, because new rice is already very tasty. In a way the egg is actually making the already fresh and soft new rice too wet and kind of ruined its unique texture.
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