Just a quick tip that I use when making boiled eggs (especially hard boiled eggs without that awful green halo around the yolk) I got this tip from a cooking show many years ago and it has never failed me. This is particularly useful because many of us have different hobs that all have differing boiling times. Right, here goes: Put your eggs in a saucepan of cold water. Bring the pan up to a boil. Turn off the heat and (if,like me, you have a ceramic hob) remove the saucepan from the stove and let the eggs sit in the residual heat for 10 minutes. Bingo! Perfectly hard boiled eggs!
I can confirm this works because it is my method too. I learned it when I was using bottled gas for my stove and I had to conserve as much gas as I could.
Alrighty egg salad sandwich... I will make it right away! Updated: I have made it and I was and still am over the moon. Thank you so much! The game changer for me is the tip on how to prepare onion for this. Oh so simple and so amazing. It is funny I live in Germany and there is no Japanese bakery. But I do miss thing like this from Japanese bakeries or its franchise! Thank you
We make egg salad here but I've never put onion in it... I'll have to try it next time! My family tradition is mustard and paprika to give it a more intense taste, I'm excited to try the onion.
I love Tuna and Egg sandwiches. Very light and filling. Instead of regular black pepper, I have been using lemon pepper with my Tuna if I don't have lemon available. I also add a hint of oregano to it.
never heard of lemon pepper, but sounds good! ya oregano would also be good! what's exactly why I love cooking (and eating) there's so many ways to be creative!
@@taijiskitchen lemon pepper is a mixture of salt, black pepper, citric acid, onion, sugar, and other chemistry lab ingredients 😂 Sometimes I buy lemons and they get dry if I don't use them within couple of weeks. I was told by my Greek patients that they lemon juice from a bottle to clean their bathrooms 😂😂 so, I guess they mean it is disgusting. So, lemon pepper is a quick easy substitute if I ran out of fresh lemon.
Adding all those herbs and juices etc defeats the purpose of JAPANESE STYLE sandwiches (or anything else for that matter) bcz Japanese don't like many herbs and tend to keep things in very basic goodness of main ingredients.
@@mikiohirata9627 The English only add Mayo, Salt, and Pepper. Each culture has their own "flavor" , and I pointed out on previous videos that I'm middle easterner, and was sharing my take on the tuna sandwich , along with options of different cultures , such as the Greeks for using oregano. Have you tried other styles of tuna sandwiches that you can share? I would like to find out other flavors 😊
USA here. That’s pretty much exactly how I’ve always made both of those sandwiches, ingredient-wise, except for the specific brand of mayonnaise, and for soaking the onions; I like the bitey-ness of fresh raw onion, especially red onion in sandwiches. Thanks for all the great content!
Taiji! Great video! These two are basically the sandwiches I make the most. Very simple and you can season it however you feel like it. In our household we add the boiled eggs to the tuna to add more to it. I also season it with a little cumin for some reason. Either way, im making these two tomorrow for work. Just so happened it popped in my side list of videos. Awesome!!
Hi Taiji San, greetings from Malaysia! I am enjoying watching your vidoes, very informative & thank you very much for sharing all the Japanese cooking & non-cooking tips! 😊 On the onion for the sandwich, would like to share a tip: Instead of washing the chopped onion, can consider adding lemon / lime / small lime juice to the chopped onion with some sugar, something like making a pickle! Then, only add in the egg or tuna etc with the mayonnaise! 😊
In UK that would be described as an egg mayonnaise with onion sandwich, an egg salad sandwich would be sliced hard boiled egg with lettuce leaves and tomato slices
Interesting, we have basically the same recipe here. I think the Kewpie Mayonnaise is what will make the big difference. I look forward to to try this. Thank you so much. Happy holidays :)
@@taijiskitchen kewpie is good like best foods brand mayo both in my local stores in California. I don’t notice the difference between the two and I do purchase both brands
@@taijiskitchen Thank you Taiji!! I must say that I am not a professional chef but a long time food enthusiast and home cook. I love all of the recipes that you have posted and especially the ones where you do Japanese-Italian fusion (since I am Italian). Those recipes of yours are totally amazing and in my opinion, restaurant quality dishes. Please keep posting more videos with your wonderful and creative recipes! Your fan in Montreal, Canada 🇨🇦
@@petergiancola5965 oh from your profile photo, thought you were. the mushroom pasta is often served in Italian restaurants (usually run by Japanese chef) and Napolitan in cafes, but the natto pasta you only see in homes, lol. thanx so much for your comment!! nice to hear that you live in Canada!!
@@taijiskitchen Too bad that the natto pasta is not being served in restaurants. I don’t know why Westerners do not like natto…? I don’t find at all that it has a bad odour. In fact, in my opinion, it has a coffee smell to it… But anyway, I really do like it on pasta since it’s essentially the equivalent of pasta e fagiole (Pasta and beans or even rice and beans). It’s too bad that Japanese restaurants here in Montreal are so few and do not serve more Japanese meals, it’s mostly just Ramen. On another note, thank you for teaching us how to make shiosake. I finally found a little Japanese market here in Montreal that sells it but it’s more fun to make it at home I find… I’m still working on getting the salt to salmon ratio correct… I seriously oversalted my last batch. I have a question for you on this point, does the salting intensify the flavour of the salmon once it’s cooked or is it salted for another reason? Kindly, Your Friend Peter P.S. you mentioned living in Germany in one of your videos, do you still live there?
Both of these are exactly what I do here in America. The other Japanese egg salad I saw had sugar, and some creamer milk or make filling creamy. It had no celery or onion. What is the most popular way of making it?
In the US and England, you’d avoid convenience store food like the plague. In Japan, we hit Lawson or Family or 7-11 for delicious inexpensive sandwiches like these, onigiri, even sushi that puts our supermarket sushi to shame. Also, really excellent honeydew flavored crème filled buns called ‘melon pan’. If you buy an Instapot for no other reason, it’s to hard boil perfect eggs every time. No gray ring around the yolk, no dent from the air pocket at the wide end of the egg. PLUS! They peel perfectly every time!
I got them in a Japanese market near by. some areas, they have it online. if you are in the States, then here's the link. www.amazon.com/Tanaka-Hashi-Cooking-Chopsticks-Japanese/dp/B099PXQSSL/ref=sr_1_10?crid=29A62B7H53OS0&keywords=cooking+chopsticks&qid=1648760238&sprefix=cooking+chopstick%2Caps%2C179&sr=8-10 make sure to get Japanese ones, the Chinese or Korean ones are usually too thick. the banner I got it from Japan.
only memories of childhood is good to remember if they are good ..... otherwise its just not a good idea its like a preplanned tourcher for me at least
