Eggs


September 26, 2016

Japanify: Soboro Donburi (Crumbly Chicken Bowl)

by Yoko Kumano

During my last visit to Tokyo, my grandma sent me home with some store bought, vacuum-sealed beef soboro. It had been a really long time since I had Soboro Donburi, so I was happy to indulge in some nostalgia when I got back to California. Soboro Donburi is typically made up of three toppings on […]

May 15, 2013

Skankynavia: A Portuguese Quickie

by Anders Arhoj

I seriously did not know anything about Portugal and its inhabitants until I set my boot on its shores in May 2013. Well, apart from the story about Columbus and his New World discovery, but it appears there’s debate whether he was actually Spanish instead, so in reality I knew nothing. After three days in […]

March 25, 2013

The Forest Feast: Matzo Brei Scallion Pancakes

by Erin Gleeson

Happy Passover, everyone! Matzo Brei is a traditional Jewish dish that is made during Passover, which runs through next Tuesday, April 2nd. The recipe calls for eggs and matzo cracker. It’s often sweetened with cinnamon and sugar, but I made a savory version with scallions. I also added some green garlic that came in the CSA box […]

January 17, 2013

Japanify: His’n’Hers* (Herring Egg + Sperm Sacs)

by Yoko Kumano

Last week, I shared a bowl of nishin soba with you, and I asked you to not to throw out the egg and sperm sacs. I have two recipes that will have you wondering why people would ever throw them out in the first place. Personally, I look forward to the herring shirako and kazunoko […]

December 21, 2012

Tamagoyaki @ Otafuku Noodle House (LA)

by Kayoko Akabori

We drove a long way from Los Angeles proper to try the soba at Otafuku in Torrance. The shop donned no sign, except a neon “Open” sign that flashed in the window. The place was packed with hungry folks for lunch, lone salarymen sitting at the bar, and housewives chatting amongst one another at the […]

December 7, 2012

The PDT Project: Black Flip

by Payman Bahmani

Categorically speaking, a flip is a cocktail in which a whole egg is deployed, the reason being to impart a richness, body, and a silky texture to a drink. Because of how rich these drinks are, they are considered more appropriate during the chillier months (unless you’re like a certain photographer for The PDT Project, […]

October 17, 2012

Just For You: The Best Hangtown Fry in San Francisco

by Kayoko Akabori

In the spirit of getting back into writing and sharing my thoughts more often on Umami Mart, I want to tell you the story of how Johnny and I met. It was the summer of 2011. I had been going on dates throughout the year, and “putting myself out there” on internet dating sites and […]

August 3, 2012

The PDT Project: Apricot Flip

by Payman Bahmani

For the uninitiated, the term “flip” refers to a category of alcoholic drinks that involve a whole raw egg as an ingredient. So the Egg Nog is essentially a flip. Flips used to refer to hot beverages that had beer in them, whereby a hot poker was taken straight from the fire and dunked into […]

June 20, 2012

Lazyass Cookin’: Egg + Rice

by Kayoko Akabori

Two out of three of my closest friends do not like eggs. How could this be? If I had to choose one thing on this planet that I love the most and could eat everyday, it would be the egg. They are sacred! So versatile! They can be served scrambled, boiled, poached, fried… and RAW. […]

April 17, 2012

Great UM Noodletown: Ikura Spaghetti

by Kayoko Akabori

Remember when Yoko posted that pornlicious article about how to make ikura-don (salmon roe over rice), topped with a raw egg? Well, one night, she invited me over for dinner and she made ikura spaghetti!!! What a gluttonous noodle feast in a bowl. The al dente pasta had been lightly sauteed with garlic and tossed with […]