Quote:
Originally Posted by Stitchawl
My wife's favorite 'quick meal' is a bowl of rice with a raw egg and soy sauce mixed in. VERY popular dish here, but I don't think it would go over very well with most Americans. I have trouble with even watching her eat it! 
They never had the Salmonella problem in Japan, so raw eggs continue to be a popular food flavoring. It's the standard 'dipping sauce' for sukiyaki.
Stitchawl |
One of my favourite Japanese dishes I have had is oyakodon, but there have been two ways I've been served it: mostly raw egg, and cooked egg. I like the mostly raw version ("mostly", because the breaking of the egg into the hot dish slightly cooks it). In Perth, Australia, at a Japanese takeaway, I had the best oyakodon, with the Japanese chef coming out and asking me if the raw egg was okay, because he could cook it if I wanted.
And the raw egg is one of the best things about sukiyaki.
Cheers,
Marc