Happy happy new year🐇🎍💫💫
Best wishes for you and your loved ones for 2023🥰🙏✨
Documentation on Osechi (Japanese new year bento) item.
Each item has wishes & meanings, I try to cook to make those points stand out✨
Today introducing “Nishiki Tamago (dessert made from hard-boiled eggs with the yolk and whites separated)”.
I’m always so amazed at how pure and simple yet beautiful this dish is.
Quick recipe of Nishiki Tamago (arranged to be easier) & Stories🥚💛
“Nishiki” is gorgeous Japanese brocade often used for Obi(belt) of Kimono, and “Tamago” the egg.
The yellow of the yolk is seen as gold, and the white to silver – brocade-like gorgeous charm would be a symbol of wealth.
Basically, we separate the white & yellow of the hard boiled eggs, mix with sugar (&salt), and steam. Super simple, but we need to be careful in preparing, as purity of the color is critical.
We use traditional strainer made of Babi (Horse tail), so colors of the yolk would not change with metal (But stainless metal should be OK).
It’s common in West Japan (Tokyo etc) but not much in the east (Kyoto etc).
Shapes come in square (this one), swirls, round dango style, etc.
- Get steam pot ready.
1.Prepare sugar. 80g for around 8-10 eggs. Strain sugar, so you will not have clutter. add 1tsp of salt, and mix. - Hardboil eggs, cool in water, and separate egg yolk & white. This sequence should be done quickly after boiling, as yolks tend to change colors (gray) once you leave it around.
- Strain yolk and white separately. Mix lightly each with about half the amount of 1.
- Put white first into container, and top with yolk. Push lightly, and shape.
- Steam in the steamer for around 4 min, let it cool. Yum!! Yummier to be eaten that day.
🤍💛🤍💛🤍💛
新年明けましておめでとうございます🎍🐇✨
2023年、皆様にとって素敵な一年になりますように😌🙏✨
錦玉子のこの混じりけのない黄色と白は本当に美しく、うっとりします。
玉子とお砂糖と一つまみのお塩。
材料はそれだけなのに、切れ端をつまみ食いしながら、味わい深い甘さに幸せな気分になります✨
※Short videos available on my Instagram post (how I prepare eggs)
※動画含める投稿は下記インスタグラムのリンクよりご覧いただけます（卵を濾す様子）
