A Challenge—Show Me!
Announcing the launch of a new column that is dedicated to those dishes our moms (or dads, or grandparents, or adopted parents) used to make that still make us homesick when we think about them. Ideally, these dishes were easy, fast, cheap, used only a few ingredients, were flexible (in case you couldn’t get said ingredients), and really captured the flavor of home cooking. Of course, if your mom was Julia Childs and you want to contribute something about haute cuisine, that’s awesome too. Above all, I’m interested in those recipes that you’ve never seen elsewhere, online or in print. Let me start the ball rolling …
Tamago-Gohan
I’m not Japanese (really) and I don’t speak Japanese, but I know the words above translate into “egg-rice.” This is the easiest, cheapest, fastest meal I know, and it uses only three ingredients. I can’t get through a winter without it. I’ve never seen a recipe for it—or seen it in a book or restaurant, ever. Some of you are going to go euuuuwwww, but trust me, you’re not eating raw egg like Rocky.
Ingredients (for 1 serving):
One egg (s/b fresh—like any egg you eat! Best if it’s room temperature)
2 cups cooked rice (MUST BE FRESH AND HOT!!! This is important. What’s not important is what type of rice. I now use brown rice to make the dish healthier, and I have the best results with short-grain brown rice.
Soy sauce, about 2 tablespoons, but to taste (I’m into salt; you can use less or use the low-sodium version)
Directions:
1. Cook rice. While rice is cooking, crack egg into bowl, and add soy sauce (my family called soy sauce shoyu). Whip soy sauce and egg together until the combo is well-blended with a bit of air in it
2. As soon as rice is done, scoop a couple spoonfuls of the HOT rice into the egg-shoyu mixture; start to stir vigorously. Continue stirring vigorously as you add a couple more big spoonfuls of rice. The egg-shoyu-rice mixture will start to foam; keep adding hot rice and stirring until the whole dish is foamy and not much liquid remains.
BTW: this recipe is very high in protein (d’oh) and low in calories. If you’re watching your cholesterol, you have to take the egg into account, but other than that, you can’t do much better for a sports recovery meal. It’s got the salt you need to replace, complex carbos, and protein.
Related Articles:
Foods My Momma Usta Make (by Richela Fabian Morgan)
Food My Momma Usta Make: Okra-gohan
To contribute to this column, just post an article using “Food My Momma Usta Make,” as the opening of your recipe title.
