Delicious Japan: Eggs!

Unlike here in the good ol' U S of A, you can consume raw eggs just about anywhere you damn well please in Japan. There are no worries about food poisoning, and even at fast food joints you can count on being able to purchase a raw egg to top your meal for less than a dollar!

Online menu from major fast food chain Sukiya
Image from sukiya.jp

As a college student studying abroad in Tokyo, eggs were my main source of protein. I could pick up a dozen for ￥98 at a nearby drugstore and have a week's worth of lunches. If I wanted to splurge, I could pick up some higher quality eggs and make tamago kake gohan (卵かけごはん). Literally... rice with egg on top. It's healthy, cheap and quick -- what more could you ask for?

An elaborate bowl of TKG

This delicious breakfast can be as simple as an egg cracked into hot rice, or be complex like the one pictured above which features sesame seeds and eel. My personal favorite way to eat TKG is to whisk the egg with soy sauce in a separate bowl before pouring over the rice. Add shredded nori and some chopped green onion that's it! For those who are wary about eating raw egg, the best way to try this dish is to use a low egg-to-rice ratio to start.

Since I have another 7 weeks until I can enjoy the delights of raw egg for every meal (kidding), I'd like to share a recipe for something equally as satisfying, simple, and delicious!


Vegetarian Eggs Benedict (serves 1)

1 english muffin, toasted*
1/4 of a ripe avocado
5 grape tomatoes, halved
1/2 cup baby spinach
1 egg
garlic salt
pepper
chili powder
dried chives

1. Toast your english muffin. (I used 2 mini-homemade whole wheat english muffins.)
2. Layer sliced avocado on top of the english muffin.
3. Saute tomatoes and spinach with garlic salt, pepper, chili powder and dried chives until the tomatoes are soft. Adjust seasonings to your own preferences.
4. Layer the cooked veggies on top of the avocado.
5. Wipe excess moisture from your pan and lightly fry one egg. Make sure the yolk is still runny!
6. Layer cooked egg on top of the veggies and voilà! 

The finished product!

While this is not a traditional eggs bene recipe by any means, it's perfect for summer and definitely a recipe you can make anywhere - whether in the US or Japan! :)