An incredibly versatile all-purpose staple, 'Kyomu Tamago Miso' (Void Egg Miso), that can be made from 80 yen with just 2 eggs and seasonings. It's not only great with rice but also fantastic for pasta and side dishes. The key to making it delicious is to slowly knead it over low heat.
Ingredients
Main Ingredients (Make-ahead, approx. 3 servings with rice)
- Eggs 2
- Cooked rice 200g
- Carrot 1
- Pasta 100g
- Butter 10g
Seasonings
- [A] Miso 2 tbsp
- [A] Sake 1 tbsp
- [A] Sugar 2 tsp
- [A] MSG(Ajinomoto) 5 shakes
- Oil a little
- Salt and pepper a little
- Salt and pepper to taste
Steps
- Add 2 tbsp miso, 1 tbsp sake, 2 tsp sugar, and 5 shakes MSG(Ajinomoto) to a frying pan.
- Place over low heat and mix by kneading until the miso melts and everything is combined.
- Whisk 2 eggs in a separate bowl.
- Gradually add the whisked eggs to the frying pan with the miso, mixing to form crumbles. 【Tip!】 If the heat is too high, it may burn or the miso's aroma will dissipate too much, so mix slowly over low heat to form the egg crumbles.
- Serve the egg miso over warm 200g cooked rice to make Egg Miso Rice.
- Julienne 1 carrot with a slicer or similar (shiri-shiri style).
- Heat a little oil in a frying pan and lightly sauté the julienned 1 carrot.
- Add egg miso to taste to the sautéed carrots and stir-fry everything together.
- Season with a little salt and pepper and make Egg Miso Carrot.
- Boil water with 1% salt in a pot and cook 100g pasta according to package directions.
- Toss the cooked pasta with 10g butter.
- Add egg miso to taste to the pasta, season with salt and pepper to taste, and make Egg Miso Pasta.
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