Is raw egg soy sauce bibimbap in Japan good? How do you make it?

JapaneseRaw eggsSoy sauce bibimbap is actually very delicious, and it is relatively easy to make, add a spoonful of Japanese soy sauce to the egg, pour it directly into the steamed rice, sprinkle some of your favorite seaweed and nuts, mix well, and eat it directly。Bibimbap with raw egg and soy sauce may sound like a dark dish.

In fact, it is very delicious and one of the most popular dishes in Japan. It's like a lot of foreigners can't accept stinky tofu.

In the same way, when you eat it, you will find that it is really delicious and you can't extricate yourself.

We start by steaming a bowl of rice to our liking if we want to supplement dietary fiber.

Brown rice can be added in a 1:1 ratio.

We pour the raw eggs into a clean bowl and add a small spoonful of soy sauce to it. There are many types of soy sauce, but it is best to choose pure Japanese soy sauce for better taste. In addition to soy sauce, add ginger vinegar and sesame oil.

Stir well and pour directly into the rice. In fact, at this time, the raw egg soy sauce bibimbap has already been made, but in order to make it taste better, we can sprinkle some seaweed, sesame seeds, shrimp and your favorite nuts on top, mix well and eat it directly.

We must pay attention when making raw egg soy sauce bibimbap, not all eggs can be eaten raw, and most of the eggs in Japan can be eaten raw because they are all sterile eggs, and every link is strictly controlled. The eggs we often see on the market contain a large number of bacteria and germs, which are not good for our body after eating, so we must pay special attention to this when buying eggs.

If you can't accept raw egg soy sauce bibimbap at first, you can try to boil the eggs in the pot for about 3 or 4 minutes, at this time the eggs belong to the half-raw sugar heart state, add some soy sauce and stir well, and it is also very delicious to eat. In fact, the most nutritious way to eat eggs is boiled eggs.

Eating raw eggs directly is not only bad for digestion, but also has a lower nutritional value.

Japanese raw egg soy sauce bibimbap is still delicious, and the raw egg is tossed with rice to give it the texture of a sweetened egg. Coupled with soy sauce, seaweed, and sesame seeds, it tastes very salty and fragrant. The specific production method is:

Japanese raw egg and soy sauce bibimbap is a unique flavor that cannot be made with domestic eggs and soy sauce.

1. Japanese eggs can be eaten raw with confidence, and domestic raw eggs may have bacteria and viruses

Every raw egg in Japan has a unique ID card that records the quarantine information of the eggs, and it is safe to eat raw. In our Chinese eggs, doctors absolutely do not recommend raw food, even if they are made into sugar eggs, there may be a large number of germs.

Second, Japanese soy sauce has a strong texture and a relatively fragrant taste

Japanese soy sauce also has a unique salty flavor, and the color and texture are thicker than those in Japan, and the effect of bibimbap is also good. If you use domestic soy sauce to make raw egg soy sauce bibimbap, the effect is often unsatisfactory, and it is difficult to achieve the effect of fusion.

3. Only raw egg soy sauce bibimbap made from Japanese raw materials will not have the smell of eggs, and it is quite delicious

When we eat bibimbap, which is unique to Japan, we will enjoy the sweet taste of raw eggs, mixed with a thick sauce, and the white rice is tough and elastic, so you can easily eat a large bowl. Japanese raw egg soy sauce bibimbap is more like a nostalgic delicacy that people mix with a bowl after work.

So, what do you think are some of Japan's specialties worth trying?

Delicious; To make it, add a spoonful of Japanese soy sauce to the beaten egg, pour it directly into the steamed rice, stir well, and sprinkle with your favorite seaweed or nuts.

Japan's raw egg soy sauce bibimbap is very delicious and has a unique taste; Steam a bowl of rice first, open a sterile egg and mix it in the rice, then pour in an appropriate amount of soy sauce and stir evenly.

It's not delicious at all, it's very greasy. We have to cook the rice, then pour the egg mixture into it and stir it well, then pour in the soy sauce, and it is ready to eat.

It is necessary to patiently inquire about the cause of the child's beating, and to perform the same as the kindergarten teacher and the parents of the classmate, to effectively prevent the child from being in greater danger, and to educate the child to reasonably protect his own rights, protect his own personal rights and interests, and not let his life be weak and threatened.

Japanese raw egg bibimbap is made with Kikkoman soy sauce.

With more than 300 years of experience in soy sauce brewing, Kikkoman Soy Sauce is sold in more than 100 countries and is the best-selling soy sauce in Japan and the United States. History of Kikkoman Soy Sauce The history of manji soy sauce dates back to the 17th century, when several soy sauce companies in Noda, near Edo (present-day Tokyo), merged to form Kikkoman. Through continuous efforts and technological reforms, it has become a multinational company producing high-end soy sauce.

In the past, soy sauce was made with tools such as poking and stirring paddles, but with the development of technology, the soy sauce making process has been mechanized and continues to adhere to the goal of making high-quality soy sauce.

This soy sauce is made by mixing steamed soybeans with fried wheat and adding wheat koji mushrooms, and then fermenting with salt and water. After about half a year of fermentation, it is pressed with a cloth wrap after maturation, and finally heated and sterilized, and the color and flavor are adjusted to become pure soy sauce. Japanese soy sauce is characterized by its liquid clarity, purplish red color, and aroma of brewing.

No matter what ingredients it goes with, whether it is meat or vegetarian, no matter what kind of preparation method is used, whether it is dipped or sauced, or boiled or baked, Japanese soy sauce is very suitable, so it is known as an all-purpose seasoning.

Kikkoman, 10,000 characters soy sauce.

kikkoman

** Everywhere on it.

What is Japanese raw egg bibimbap called.

It's called egg bibimbap!

It is not surprising that the staple food of the Japanese is rice, soy sauce and eggs, which are the most common food, are the main food. Eggs with rice are quick and easy, so they are eaten most in the morning, and many restaurants have eggs and rice in their breakfast set. The easiest way to eat it is to crack an egg on top of the hot rice, add a few drops of soy sauce, and stir it up. Some people who are particular about separating the egg white from the egg yolk, first mix the rice with the egg white, stir it well, the rice becomes fluffy and soft, full of a lot of foam, then put the egg yolk, add an appropriate amount of soy sauce and stir; Some people put some soy sauce on top of the rice, stirring it while enjoying the unique aroma of the hot rice, and then add the egg yolk and enjoy the rich flavor of the egg yolk and the fragrant soy sauce rice in their mouths.

Those who value the taste can add chopped shallots, shredded seaweed, or anything else they want to go with the egg rice, and those who value taste can choose different flavors of soy sauce or even eggs from different origins. 01

Japanese raw egg bibimbap tutorial.

Ingredients: 1. A raw food grade egg.

Raw food grade eggs need to meet the local egg grading standards, the United States, Europe, and Japan should have corresponding standards, and the domestic Lanhuang eggs are marked as raw food.

Raw eggs are generally marked with an expiration date on the shell and need to be consumed before the expiration date.

Eggs that are indicated as edible raw must be kept in a refrigerated state, and if they are left at room temperature for more than a day, please do not use this method to eat.

There is no guarantee that all eggs labeled as raw will be absolutely fine, so please weigh them up for yourself.

2. Appropriate amount of Japanese-style light soy sauce, the brand I use is Kikkoman. If you can't find it, you can use a different brand or a variety that indicates the purpose of sushi soy sauce instead.

3. Appropriate amount of mirin, the ratio is about 1:1 with light soy sauce

The method is actually very simple, which is to marinate the egg yolk. Mix the light soy sauce and miso in a 1:1 ratio, pour it into a bowl with egg yolk and marinate for about 12 hours. 

50 grams of fresh shrimp, 1 egg, 150 grams of rice, 50 grams of small cuttlefish, 50 grams of cucumbers, 10 grams of crab roe, chopped green onions.

Method 1: Remove the shell of the shrimp and put it in water with the processed small cuttlefish and cook it for later use.

2. After the rice is cooked, put it in a bowl and place the cucumber slices, small cuttlefish and shrimp.

3. Beat the eggs in another bowl, add salt and stir well, then pour into the rice and heat in the microwave on high heat for 20 seconds.

4. Take out the heated egg bibimbap, and finally add the crab roe and chopped green onions.

Bibimbap with raw eggs is a popular food that is popular with the JapaneseIt's very simple, delicious and nutritious. Japanese people can add raw eggs to rice and mix it with their favorite spices such as soy sauce. In their eyes, we are used to eating cooked food.

Since Japan is accustomed to eating raw food, it is possible to eat raw meat such as fish, beef, and venison, but this is unacceptable to us and the Japanese love it. Raw eggs are at risk of being infected by Salmonella, but according to the "key elements of hygiene management" in the market, the related industries in Japan are developing well, and the production of raw eggs has strict production regulations, and strict egg disinfection and inspection are very safe.

Actually, Japanese eggs are no different from household eggs, and they all taste the same, but Japanese eggs have reached sterility standards. When it comes to raw egg bibimbap, it's still fishy. Japanese people have been accustomed to a variety of raw foods since childhood, and they also love the taste of raw egg bibimbap.

However, the Chinese diet prefers cooked food, so the taste of raw eggs can only be eaten by certain people.

That's a kind of culture in that country, like our country, where no one or very few people eat raw eggs.

Because the vegetables there are really limited, they can only eat these.

Maybe it's because they think it's delicious when you eat raw eggs.

This is mainly due to the Japanese perception that raw food is healthier.