36 26 たまごふわふわ

History and Origins

"Smoothy" was a dish provided at Bagwell in the time of Edo and was re-resurrected and revived by the Maritime Society of Bagui as a new one. According to the Edo book The Post-Diary of Sendai, he was served breakfast for his guests at Oda's headquarters in Oda's Inn. The ingredients are fresh and fresh, and you can enjoy the warm, steamy flavor of the turquoise foam that you finished with "smooth" with only the juice.

When It Is Eaten

They are eaten at home and at a restaurant all year round.

How It Is Eaten

Add the soup, salt, sweet-steak, and pepper, and make the soup and divide it into two. One of the soups is cooked with a lid on the pot. Add eggs and garlic to the other soup and mix it well until it becomes creamy with a foamer. When the soup is boiling in a pot, it will stop the fire and pour the creamy eggs in one drop, and water them with a lid.

Recipe — Serves 2

Ingredients

• 2 egg
• Mix: 400 ml bonito dashi stock
• Mix: 1/2 tbsp light soy sauce
• Mix: 1/2 tsp salt
• Mix: a pinch pepper
• a pinch mirin

Method

1. I mix the citrus A and cook the soup. A 360 cc divided into i40 ccs.
2. I put a pot in the pot and put a lid on the fire. The fire's in between.
3. Put eggs in bowls with egg-i- candies and hands in blenders.
4. When the cook is boiling, stop the fire, pour three out of the edge of the pot, cover it, and steam it. The time is two minutes. Two minutes is easy.

More About 36 26

A chicken egg is a dish that is sometimes referred to as a Japanese dish made in the days of Edo.

In Shizuoka PrefectureXXXBC city, they are sold as your local dish and they are part of the B League of Love.

Overview

When the late Emperor Edo was released in 1626, the Edo Confederation included the "Object" in the dish that the Edo Order provided.

I'm sorry. In The Cooking Story, published in 1643, the recipes were introduced in Cooking Story, but no specific recipes were offered. In the book The Under-Sieving Journal of Sendai, written in 1831, it was written that when the great merchant of Osaka and the right-hand guard of Owada Owada's house was housed in Owada's house, the "Saiji" was on the shelf. It also appears in "The Oblivities of Tohoku. The Hakichi Tourism Society caught up with the city's eating and drinking manufacturers and reproduced the literature from the day's writing.

There's a theory called the root of the tea-stained type and is also said to have been influenced by European omelets. It's a fractal that is different from the tea-driven, and it's made from a dish with a lid on it on a straight fire.

How?

In hot soup, the eggs are well boiled, covered, and steamed. I'll put the finished product in a soup bowl and shake the silk and blue paint as a decoration.

The ingredients are soy sauce, eggs, salts, soy sauce, peppers and so on.

Kondo's favorite.

"The New Choir" drama of 2004. The story that appeared and broadcasted during the "Conspects of Kondo's Impression" as it was being produced and was popular after the show, as well as the Edo cookbooks and the Internet, all over the world, as if it were a history story.

"The Great River Drama," delivered on May 8, 2016. In the "The Secret Story" and "The Story of the Day of Misaki," it is true, but it was his favorite food at the end, and in his discussion with the staff, he was told that he had chosen from among the foods he liked to eat.

Text adapted and translated from the Japanese Wikipedia article たまごふわふわ by its contributors, licensed CC BY-SA 4.0.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.