Nishiki Tamago: double coloured egg cake

• 18/07/2008 - 00:00
• Author: Yuki Sakuma
• Japanese Cooking
• 0 Comments
• Read in IT

Japanese cuisine has one of the most elaborate ways to decorate dishes in the whole world. This is due to the fact that, in the past, food was scarce. To make dishes more appealing, Japanese people developed the art of dish decoration. Thanks to that, even the simplest rice bowl could become something special and appetizing. Now get your pans ready!! Here it is: the first recipe!

    

Ingredients (4 people):

6 Hard-boiled Eggs, 2 Sugar Tablespoons, 1/2 Salt Teaspoon

The recipe is really easy and quick to make.

1) Shell the eggs and divide the yolks from the whites.

2) Put the whites, half the sugar and half the salt in a small electric mixer and mince it thoroughly.

3) Do it again with the yolks and the the remaining salt and sugar.

4) On a square pan of 15 cm, spread the whites mixture. Use a spatula or a spoon and try to make it even.

5) On top of the albumens spread the yolk mixture so that your cake has now two different colours ^_^ You could also follow your own ideas to personalize its design.

6) Now let's cook it! Pour water into a pot that can contain the pan and boil it. Then place the pan with the cake in the water for about 5 minutes at medium heat, covering the casserole with a lid.
To avoid the cake being wetted by the condensation put a white cotton cloth between the lid and the casserole (a handkerchief is ok).

7) Let the cake cool down and then cut it into eight slices. Put two slices into each plate and decorate it as you like.

8) Itadakimasu!!!! (Have a good meal!!!!)