RECIPES
NATTŌ (納豆) With egg breakfast by shakariki 432
• 1 single-serve pack natto
• 1 Kenkori egg
• 1-2 tsp soy sauce
• 1-2 tsp sesame oil
• 1 sheet nori seaweed, torn into shreds
• 1 piece of mint leaf
• spring onions
Tamago Kake Gohan by omulab
• 1 cup cooked hot white rice (about 12 ounces cooked rice; 340g)
•1 Kenkori egg (plus 1 optional egg yolk)
• Soy sauce
• Kosher salt
• MSG powder, such as Aji-no-moto or Accent (optional)
• Mirin (optional)
• Hondashi (optional)
• Furikake (optional)
• Thinly sliced or torn nori seaweed (optional)
Beef Burger by kaffe16
• Half TBSP olive oil
• 2 x 500g pack British Beef Steak Mince 15% fat
• 1 sliced jalapenõ
• Ketchup, to service (optional)
• 1 onion jam, peeled and finely chopped
• 1 fried Kenkori egg
• 4 slices mature cheddar cheese
• 1 hamburger buns
• 100g thick fries
Onsen Tamago by the posh egg
• 100ml Dashi Sauce
• 1 pieces Kenkori Egg
• 1 Chopped spring onion
Method; Boil 1000ml water between 149-154 degrees °F (65-68 °C). Take the eggs out from the refrigerator. Add 200 ml cold tap water into the boiled water and gently submerge the cold eggs in the hot water. Immediately cover and set the timer for 17 minutes.
