Combine all the marinade ingredients in a container, bowl, or sealable bag.

Then, cover the beef and put it in the refrigerator for 30 minutes to marinate.

The 30-minute marinating time allows the ginger’s protease enzymes to break down the protein structure, making the meat more tender – just be careful not to let it marinate too long, it can make the meat mushy.

Heat oil in a frying pan over medium heat. Once it’s hot, add the julienned ginger and stir-fry it for about 30 seconds, just until it’s fragrant.

Then add the marinated beef and marinade along with roughly cut maitake (or shiitake) mushrooms, and stir-fry it until the beef is cooked through. Take it off the heat and put it to the side.

Cook your soba noodles according to package instructions, using a large pot with plenty of water (at least 1 liter per 100g of noodles) to prevent sticking and ensure even cooking.

Use a larger pot than you think you need. The extra space prevents boil-overs and maintains a consistent water temperature, essential for achieving the perfect texture.

In a medium saucepan, mix together dashi stock, salt, soy sauce, mirin, sugar, and oyster sauce. Bring it to a boil, then turn it down to a simmer.

Remember to adjust the seasoning at this point. Once the sauce is thickened, it becomes harder to incorporate seasonings evenly, so it’s always better to get the taste right before adding the slurry.

In a small bowl, mix potato starch with cold water just before use. Turn off the heat completely under the soup. Pour the slurry in a thin, steady stream while stirring constantly, then return to medium heat while continuing to stir.

Starch begins to thicken at 70°C (158°F). Turning off the heat before adding prevents instant clumping, while stirring during reheating ensures even thickening throughout the soup.

Bring the thickened soup back to a gentle boil. Beat two eggs thoroughly in a separate bowl.

Add the eggs in thirds, allowing the soup to return to a simmer between each addition.

This technique prevents the temperature from dropping too dramatically, ensuring the eggs form delicate strands rather than dissolving into the broth.

Rinse the cooked soba thoroughly under cold water to get rid of excess starch, then quickly pour hot water over them to reheat.

Divide the warm soba between two bowls. Ladle the egg-enriched soup over the noodles, then top with the reserved beef and mushrooms.

Add your garnishes – green onions, grated ginger, and tempura flakes – just before serving.

Fill a large pot with water and bring it to a rolling boil over high heat. For the best TKM experience, use thick ramen noodles similar to those used for tsukemen. Their substantial texture makes them perfect for the egg and sauce.

Add the noodles to the boiling water and cook them al dente, a little less than the time stated on the packaging.

Since different brands and types of ramen noodles have different cooking times, my general rule is reduce it by 10 seconds for every 1 minute suggested on the packaging. So for 1 minute, it would be 50 seconds, for 3 minutes it would be 2 minutes 30, and so on.

While the noodles cook, gently stir occasionally to prevent sticking.

If you can’t get fresh ramen noodles, you can use soba noodles, udon noodles, or spaghetti instead, but please be aware that it won’t be an authentic TKM.

While your noodles are boiling, you can make the umami-rich sauce that forms the foundation of this dish. In a small saucepan, mix together soy sauce, mirin, sake, oyster sauce, sugar, and dashi granules.

Heat this mixture over medium-low heat for about a minute. This will burn off the alcohol in the mirin and sake, and it’ll blend the flavors.

Remove it from the heat right away to prevent reduction and flavor concentration.

When the noodles are just right, drain them in a colander and rinse them under running water. Keep rinsing and tossing the noodles with your fingers until they’re about body temperature (around 40°C).

This step is important for two reasons:

1. It stops the cooking process.
2. It brings the noodles to the ideal temperature for the raw egg.

If the noodles are too hot, the egg proteins will coagulate too quickly (this happens between 54-70°C), and you’ll lose the creamy texture that makes TKM special. And if the noodles are too cold, the egg won’t emulsify with the sauce the right way.

Once they reach body temperature, give the colander a good shake. This will get rid of any extra water, which can mess with the sauce and the flavor.

Divide the sauce evenly among the bowls. Then, place your drained noodles on top of the sauce, creating a little nest in the center. Carefully crack the egg into the center hollow of your noodles.

Now it’s time to personalize your TKM with toppings! My version includes toasted sesame oil, dried bonito flakes (katsuobushi), sliced ham, wasabi paste, and a slice of fresh lemon.

While these toppings are delicious, TKM is incredibly versatile. Some alternative ideas include:

• Pork chashu
• Mentaiko (spicy cod roe)
• Finely chopped green onions
• Crushed nori seaweed
• Crispy bacon
• Tempura flakes
• Menma
• Chili oil

It’s also great with a drizzle of sesame oil.

Now, it’s time for the important step that ties everything together. Use chopsticks to stir the mixture about 30 times in a circular motion. You’ll see the egg change from a separate white and yolk to a creamy, cloud-like sauce that coats each strand of noodle.

You’ll see the texture change right before your eyes – after about 20-25 stirs, the mixture becomes noticeably fluffier and takes on a pale golden hue.

Because TKM uses raw egg, it’s best consumed immediately after preparation and not stored for later.

Some TKM enthusiasts even add a small amount of rice at the end to soak up the remaining sauce – a nod to the dish’s TKG roots. If you’re still hungry and have some rice leftover in the fridge or freezer, I recommend giving it a try!

First, peel the Japanese yam and grate it into a smooth paste. I recommend a Japanese-style “oroshi” grater for best results. It’ll end up as a sticky, slightly foamy consistency like this.

If you’re sensitive to yams, be sure to wear food-safe gloves during this step because raw yams can irritate some people’s skin.

Grab a mixing bowl and put the grated yam in it. Then add the egg white, mirin, soy sauce, dashi granules, and mayonnaise, and whisk it all together until it’s combined.

The mixture should be smooth and slightly bubbly.

Heat a small skillet (I used 20cm) over medium-high heat. Add a bit of toasted sesame oil to coat the bottom of the pan, but not too much.

Pour in the yam mixture once the oil is hot.

Give it a gentle stir to distribute it evenly, and then let it cook until you see bubbles forming on the surface.

When the mixture starts to bubble, turn the heat down to medium and put a lid on the pan. Steam for 5 minutes.

Take the lid off and check that the surface is set but still tender. Top with a little mayonnaise, sprinkle with crushed nori, and carefully place the reserved egg yolk in the center.

Serve right away while it’s still hot.

This dish is typically served as it is. Each diner will have their own small serving plate and help themselves straight from the pan.

Enjoy!

Cut the chicken breasts into uniform, large bite-sized pieces and put them in a mixing bowl. Season with salt and white pepper, then add the sake and mix well.

Separate one egg, saving the yolk for later. Add the egg white to the chicken and give it a good mix to make sure all the pieces are coated evenly.

Add the potato starch and mix until all the pieces are fully coated.

Finally, add the cooking oil.

Set it aside while you get the other ingredients ready.

Heat a large wok or frying pan over medium heat. Once the pan is hot, add some oil and cook the chicken in a single layer until it’s golden brown on both sides.

Take the chicken out of the pan and put it on a plate while we make the sauce.

The chicken will finish cooking when you put it back in the sauce later.

Mix all the sauce ingredients in a small bowl and set it aside.

Next, using the same pan, add a little more oil and fry the leeks, garlic, and ginger until they release their aroma.

Once you start to smell the aromas, add the chili bean paste and mix it all together, then fry for about one minute.

Next, add the prepared sauce to the pan.

After cooking for 1 to 2 minutes while mixing, return the chicken to the pan, and at the same time, add the green peas, lemon juice, chili oil, and sesame oil.

Mix thoroughly for about 1 minute.

Once they’re glossy and coated, turn off the heat.

Next, use a separate frying pan to make scrambled eggs using the remaining whole egg and egg yolk from earlier. You can make them however you like, but I used a method of heating the eggs slowly over low heat with butter.

Once you’ve made the dish, you’re all set to serve the tori chili with the scrambled eggs and enjoy with plain rice!

Break a medium egg into a bowl and add salt. Give it a good whisk until it’s all combined.

If you want a smoother texture, just strain the mixture through a fine-mesh sieve into another bowl.

This step gets rid of any chalazae (the thick strands attached to the yolk) and makes the consistency more even.

Heat a small non-stick frying pan over low to medium-low heat. Coat the pan lightly with cooking oil using a paper towel, making sure to cover it evenly and remove any excess. This thin layer of oil prevents sticking without making the crêpe greasy.

Next, pour the strained egg mixture into the pan, swirling to create a thin, even layer covering the bottom. If you’re using a small pan, you might need to cook the egg in batches to avoid the crepe becoming too thick.

Cook until the egg is about 80% set, which should take about 2-3 minutes.

The surface should remain slightly soft. Just be careful not to brown the underside, as this can affect the final appearance and texture.

Take the pan off the heat and carefully transfer the egg crepe to a cutting board. Gently roll the crepe into a tight cylinder, starting from one end. Use a sharp knife to slice the rolled crepe crosswise into thin strips, about 1.5mm (1/16 inch) thick.

First, heat up sesame oil in a frying pan over medium heat. When the oil is nice and hot, add the drumsticks to the pan and let them brown on all sides.

Once they’re browned to your liking, remove the drumsticks from the pan and set them aside for later.

Next, add the remaining sesame oil to the same frying pan and keep it over medium heat. Now, add the sliced garlic and ginger to the hot oil and sauté them just until they become fragrant. This usually only takes about 30 seconds, and be careful not to let them burn!

Once the garlic and ginger smell great, pour the water, vinegar, sugar, soy sauce, and sake into the pan. Bring this mixture to a boil, then lower the heat to a gentle simmer.

Return the browned drumsticks to the pan into the simmering liquid. Also, add a boiled egg to the pan at the same time.

Then place a drop-lid on top of the drumsticks and eggs, and let everything simmer together for 10 minutes.

As a final touch, top the drumsticks with sliced shiraganegi (the white part of a green onion or leek) before serving.

The delicious combination of ginger, garlic, soy sauce, and sake creates such a wonderfully savory aroma as this dish cooks. It always makes me think of the simple, comforting meals I liked as a kid.

Take thinly sliced pork and place it in a bowl. Sprinkle with a pinch of salt and cake flour. Mix well until the chicken is evenly coated.

This coating is crucial as it directly impacts the final texture, resulting in the best texture and juiciness.

Heat a frying pan over medium heat and add a drizzle of cooking oil.

Once hot, arrange the pork in a single layer and fry until both sides are golden.

Once done, turn off the heat and transfer the pork to a plate for later.

Warishita is a sweet dashi-based sauce used for simmering meat and vegetables. In the same pan, add water, mirin, light brown sugar, and dashi granules. Mix well.

Add the sliced onions, leeks, and shiitake mushrooms to the sauce. Simmer over medium heat until the onions have softened.

Return the cooked pork to the pan and pour in light soy sauce.

Separate medium eggs into two bowls, keeping the whites and yolks separate.

Lightly whisk the whites, then pour them into the pan. This step is crucial for achieving the layers of texture within the egg, and ensuring the whites are fully cooked.

Cover the pan with a lid and let it cook for 1 minute. The steam will help cook the egg whites evenly.

After 1 minute, gently drizzle the whisked egg yolks over. Cover again and turn off the heat. Let the eggs cook in the residual heat or low heat if you want your eggs well done.

Dish up two portions of cooked Japanese short-grain rice into bowls.

Divide the contents of the pan between each bowl, carefully arranging over the rice. Leftover sauce in the pan can be drizzled over the top.

Finish by garnishing each bowl with broccoli sprouts, chopped green onions, and benishoga.

Enjoy!

Bring the water to a gentle boil over medium-high heat.

Once it’s boiling, carefully lower the eggs into the water using a slotted spoon and cook for 10-12 minutes, depending on how firm you like them. For traditional tamago sando, 10 minutes is perfect-firm enough to hold its shape but the yolks are still creamy when mashed.

After the eggs have boiled for 10 minutes, transfer them to a bowl of cold water. Let them cool for at least 5 minutes before peeling.

After cooling, gently tap the eggs all over on a hard surface to create microcracks, then peel them under a light stream of cold water. The water helps separate the shell from the egg white. Pat the peeled eggs dry with kitchen paper to remove excess moisture – this seemingly small step is crucial as excess water would make your filling watery instead of creamy.

Place the boiled eggs in a bowl and add a pinch of salt and pepper.

Instead of roughly chopping, use a gentle mashing technique with a flat spatula. The goal is to create small, uniform pieces of egg white while allowing the yolks to become creamy.

Once the egg whites are finely mashed, fold in the Japanese mayonnaise and honey with a gentle lifting motion. Continue mixing for a full 2-3 minutes – this seemingly excessive mixing time is what creates that sticky, cohesive texture that holds together perfectly in the sandwich.

Keep mixing until the mixture becomes sticky and well combined. Once done, make sure to keep the mixture in your fridge until just before you use.

Japanese tamago sando typically uses shokupan-Japanese milk bread that’s lighter, fluffier, and slightly sweeter than standard white bread. If you can’t find shokupan, look for thick-cut white bread with a soft texture and fine crumb.

For the traditional convenience store look, trim the crusts from your bread slices. While optional, this creates the iconic clean edges and soft bite of authentic tamago sando.

A little note: I cut off the crusts for the photo, but leaving the crusts on is totally fine. If you remove the crusts, you can blend them to make homemade panko breadcrumbs.

Apply a thin, even layer of butter on one slice of bread.

On the other slice, spread a bit of karashi (Japanese mustard). It adds a subtle heat that goes well with the richness of the egg and mayo.

Spread your egg mixture evenly onto the buttered slice, creating a slightly mounded center that’ll look nice when you cut it.

Place the mustard-spread slice on top and gently press down to secure the sandwich. Don’t press too firmly, as this could squeeze out the filling or compress the bread too much.

Tamago sando contains a wet filling that can make it difficult to get a clean cut. Here are a few tips to help improve presentation:

• Chill the filling: If you have time, chill the filling for a little while to make it more stable.
• Wrap and chill the whole sandwich: Again, if time permits, you can chill the assembled sandwich for 20 minutes to stabilize the filling and make it easier to cut. If you use this method, make sure to wrap it with plastic wrap to stop the bread from drying out.
• Use a serrated bread knife: This will allow you to cut the sandwich in a sawing motion so that you don’t squash the bread and push the filling out.
• Wipe the knife between each cut: Wipe away any filling on the blade of the knife before you make each cut, this will ensure clean cuts every time!

Before we dive into cooking, there are a couple of important steps.

First, let’s handle the eggs. Each bowl requires 2 eggs. One egg is separated, saving the yolk to garnish at the end. Be sure to use pasteurized eggs for this since it won’t be cooked.

The white is whisked with another egg and then later simmered with the sauce and vegetables.

Since my recipe serves 2, I saved 2 yolks and mixed 2 whites and 2 whole eggs in a separate bowl.

Next, let’s chop our veggies. Here’s how I do it:

• Shiitake Mushrooms: Separate the caps from the stems. Slice the stems! If you’re feeling creative, carve a little design into the mushroom caps for decoration.
• Shungiku (Crown Daisy): Cut them into 2 cm lengths, which is just a bit less than an inch. This size is perfect for a nice bite.
• Leeks: Slice these diagonally.

Now, let’s start cooking. Place a frying pan on the stove and add dashi granules, soy sauce, sake, sugar and mirin.

Mix them together and and both parts of the shiitake mushrooms. Turn the heat on to medium-low and stir occasionally.

When the mushrooms are softened and the sauce is bubbling, add the beef. Cook it to your preferred level of doneness. In my case, I like to cook it until just a little pink remains. This is the last time you’ll cook the beef, so think about how you like it done.

After the beef reaches your desired doneness, remove just the beef and shiitake mushroom caps from the pan and set them aside.

Next, add the shungiku and leeks to the pan. Cook them until they are slightly softened.

Once the greens are to your liking, pour in the pre-mixed eggs (the combined whites and yolks). Continue cooking over low to medium heat until the eggs reach your desired texture.

I prefer my eggs a little runny, but if you like your eggs well-done, feel free to cover the pan with a lid so that the top can steam.

Finally, it’s time to assemble the dish. Start with a bowl of rice. Layer the egg mixture on top, followed by the beef.

To finish, add the reserved egg yolk and a bit of red pickled ginger for an extra zing.

Enjoy!