Making a Japanese Favourite, Tamagoyaki or Rolled Egg Sandwich

Tamago-yaki or rolled omelette is a long-time favourite for any Japanese. The love starts out when mom cooks the omelette and gives it to her children at a young age. I don't know any kid, or adult for that matter, who doesn't like tamago-yaki. Kids like it because it's soft, easy to eat, and either sweet or bursting with dashi flavour (depending on which region of Japan they are brought up in). 

Now that bread has become so popular in Japan, sandwiches have gained in popularity too. So, why not put tamago-yaki in a sandwich? Plus Japanese bread is usually on the sweeter side which pairs perfectly with egg. They have been around actually for quite a while, but now there is a new trend for shops to make the rolled egg omelette sandwich unique. Some boast a super fluffy omelette, some make a combination of cucumber and mayo, some use brand quality chicken eggs and others advertise the bread more than the egg itself.

Today I made my own version of tamago-yaki sandwich. I got the idea from watching Cooking With the Chef on the NHK tv on demand website.

Tamago-yaki sandwich on whole wheat bread

My little twist was using whole wheat bread to make it that much healthier, and I used less sugar in the egg because I'm not big on the sweet variety of tamago-yaki. I do think however that the sweeter ones go better with Japanese bread than the savory kind.

Making the rolled egg omelette

First I made the layered rolled omelette in a special frypan especially made for tamago-yaki.

Helping it keep its shape

To give the omelette the perfect shape, I rolled it in a sushi-making mat to let it cool.

Wasabi and mayonnaise spread

To my bread I spread some mayonnaise and wasabi paste; I probably could've used more mayo though. The finished omelette was sandwiched between these two pieces of bread, the edges were cut off to make it a clean appearance, and voila! my tamago-yaki sando was done!

Nothing went to waste

Don't worry, I didn't waste the cut off edges; I toasted them and ate it separately as a snack.

Here's another tamagoyaki sandwich I made on a different occasion, this time with matcha mayonnaise (I came to the conclusion that I prefer the wasabi mayo).

The hardest part of the sandwich is getting the rolled omelette right. In Japan, the professional chefs start off with mastering tamago-yaki, making several at the start of each training day. But for this sandwich, I'd say getting it perfect is not a must since it is going to be 'hidden' between the slices of bread. Try it, and put your own twist on it!

If You Say Ramen in Nagoya, They Will Say Sugakiya

Independent ramen shops are trendy and gaining all the attention these days. However, in Nagoya, the most well-known ramen chain shop in the area is still putting out new stores. The newest one just opened on December 6th, on the first floor of a building housing a large pachinko parlour, just a few minutes walk from Kamejima station (Higashiyama city subway line).

Recently opened

Sugakiya has come to be considered a food of Nagoya. The company started cooking up their ramen back in 1948 and its flavours are still loved by the people of the city. The older generations like the simplicity and nostalgia of eating it, and the young ones like the well-seasoned tonkotsu (pork bone) broth that is suited to the Japanese palate. It really does look like a simple soup, a smooth, milky broth with nothing fancy floating around in it, seasoned with salt and pepper.

Extra meat ramen (with bean sprout topping) and takikomi rice combo

One other thing that draws people to Sugakiya is its affordability. The simplest ramen, with a topping of bamboo, green onion and one slice of pork goes for just 320 yen, and that's including tax! The weekday set you see above, extra meat topping (5 slices instead of one) with a bowl of seasoned rice is only 500 yen. The bean sprout topping only added about 60 yen to my bill.

Sugakiya is not Sugakiya without the spork! In an effort to reduce waste from disposable chopsticks, Sugakiya, in co-operation with the ceramics company Noritake came up with the design in 1978 for the spoon-and-fork-in-one. You can eat the noodles and drink the broth all with one utensil!  In 2008, it was even sold in the gift shop of New York's renowned Modern Museum of Art (MoMA). Of course, for those who prefer, Sugakiya also provides re-usable plastic chopsticks.

They are also known for their soft cream desserts, which are also very affordable (the mini soft cream being only 100 yen). You can try not only chocolate and strawberry parfaits, but also Japanese sweets combined with soft cream such as coffee jelly, red bean paste zenzai, hojicha-flavoured jelly...the flavours will change depending on the season, but there is always some traditional flavour available!

Restaurant: Sugakiya すがきや

Area: A 3-minute walk from Kamejima Station 亀島駅, Taiho building, first floor

Website and Map: http://www.sugakico.co.jp/shop/sh_AcNagoya/sh_NgNakamura/entry-1418.html

Hours: 11am-8pm (LO 7:30pm)

The Newest Place for a Shopping Adventure in Nagoya

The newest shopping mall in Nagoya is the talk of the city. With three floors and 217 shops, you're sure to find something that pleases you. You might think that all the malls are the same, just like all the AEON malls out there, but this one, Lalaporte, if even in a small way, seems like it is trying to be different.

First off, the entire interior feels very wide and spacious. I like the carpeted flooring on the upper floors, making a long day of shopping a little more comfortable for the legs.

If you've ever been looking around Japan for a Chapters or Indigo-like store, Lalaporte has the first one that I've seen. Just outside the entrance (on the right of the photo above) is the well-known Japanese book store Tsutaya. This one has a large Starbucks located inside where you can sit down with a warm coffee and read your favourite book without purchasing it.

The collections of stores may seem similar to the Aeon chain of malls, but I like that Lalaporte has a few chic zakka stores (selling home interior and various items), for example Zara Home or Loft. You can find things to use in your home that look modern but are very affordable.

Lastly, the restaurants in this mall stand out since many of them are firsts in the Tokai (central Japan) area. For example, there is a sit-down Kentucky Fried Chicken restaurant that is all-you-can-eat. You don't have to fill up on only chicken though, there are salads, pastas, soups and desserts as well. Taiwan sweets are also becoming popular in Japan, and at this mall you can get your hands on some bubble tea. For a Nagoya sweets specialty, uiro (oo-ee-roh), go to the café 'Willows'; I just love that the English name is a play on the Japanese word for the sweet. The food court is not just all about burgers, sandwiches, and quick meals as you may be used to. This food court cooks up steaks on hot plates, puts together extravagant seafood sashimi rice bowls, serves up famous Michelin guide chef ramen and fries up slabs of beef as a different take on tonkatsu (pork cutlet).

Even though a mall is a mall, Lalaporte seems a little more modern and fitting for the generation and times. If you are in the Tokai area, I'd suggest checking it out instead of the widespread chain of Aeon malls. Getting there is easy, it's just a two minute walk from Minato Kuyakusho Station 港区役所. Just make sure to get on a Meijo line (purple city subway line) train that heads towards the tail sticking out of the circular line, otherwise you'll be going in circles!

Lunch for Only 500 Yen At Sakura Suisan

Sashimi Teishoku (set meal)

This restaurant does its business mainly as an Izakaya, so it has kind of a dim setting, fitting for a pub. However, for this reason (I assume they make most of their profits at night), they can afford to sell their lunches for as little as 500 yen! The 'hi-gawari', or daily lunch will change everyday, but today it was buri and kampachi sashimi (both are types of yellowtail fish).  I was surprised to find that the sashimi was cut thickly and had a fair amount of fat marbling, making the quality pretty satisfactory for a 'one-coin' lunch. I suppose their secret is that they do specialize in seafood. The miso soup had lots of wakame (seaweed) and daikon in it, providing th veggies of the meal. If it doesn't seem filling to you, I saw a sign by the self-serve water saying that the eggs, Japanese pickles, rice and miso soup are all-you-can-eat! They eggs are raw, but they do go so well with the warm steamed rice (just beat a little with some soy sauce in the bowl provided, and pour over your rice).

Other lunch menu items included tempura, simmered mackeral, grilled fish, fried chicken, and if there aren't enough veggies for you, there is the option to add a salad for 150 yen. Not all the menu items are one-coin, but I don't think any of them surpassed 1000 yen.

Restaurant: Sakura Suisan さくら水産

Area: Sako Station 栄生駅 (Meitetsu 名鉄 Line), one stop away from Nagoya Station
Website and Map: https://www.sakusui.jp/shop/detail.html?shop=154
Hours: Lunch (weekdays only, closed holidays) 11am-2pm, Izakaya 4-11:30pm (last order 10:45pm)

Iso Maru Suisan: Can Satisfy a Late-Night Craving

Negi toro, tuna and salmon sashimi rice bowl

The best part about this restaurant is that it's open 24/7, so you don't have to worry about making it in time for lunch or dinner hours. If you have a break from work at an odd time, this place is ready to fill your tummy at anytime. The other appeal is that it is inexpensive and quick. This salmon, maguro (tuna), and negi-toro (minced fatty tuna) rice bowl was only 730 yen. A regular size beer was also only 300 yen at lunch! Although I'd say the quality of the sashimi wasn't the best (lacking luster and shine, and the negi-toro may not have been all fatty tuna), it was surely enough to satisfy my hunger and craving for kaisen-don (a sashimi rice bowl).

The atmosphere of the restaurant is quite lively as it is meant to look like a Japanese fish market. It also makes a great place to have a drink and good time with friends.

Restaurant: Iso Maru Suisan 磯丸水産
Area: Nagoya Station
Map: https://www.hotpepper.jp/strJ001203934/map/
Hours: open 24 hours

Torikai: Try TKG, So Simple and Yet So Good

Japan is one of the largest consumers of eggs, so it's not surprising that you can find the most simplest of egg dishes in a restaurant. Really, TKG, or tamago-kake-gohan is something you can easily eat at home. All you need is a fresh egg and some steamed rice. Beat the raw egg with a bit of soy sauce, pour over the rice, and voila, you now have a traditional Japanese dish. Despite how simple it is, the richness of the yolk is brought out so nicely with the salty soy sauce and sweetness of the rice; a perfect match.

At Torikai, you can get a TKG teishoku (set meal) with a 'special' egg that comes from the renowned brand of chicken in Nagoya called Cochin. The meat of the chicken as well as the egg yolks supposedly have a richer flavour compared to a regular chicken, and so meat from these chickens go for a slightly higher price. What I liked about this simple meal was that it came with other sides making it a well-balanced meal; chicken kara-age (fried) and steamed chicken (chilled, with a light yuzu sauce, unfortunately not Cochin), a salad, hijiki salad (a type of seaweed), and condiments to go with the TKG such as Japanese pickles and nori tsukudani (seaweed paste with a sweet soy sauce flavour). It was also not expensive being just over 1000 yen. Maybe it was my imagination, but I really did feel that the Cochin egg yolk was richer than a normal egg!

This Torikai at the Sakae location had an open seating space with a large view of the Sakae area from the 7th floor. It wasn't too busy at 1pm, so I felt like I could take my time. The restaurant may be known more for their Cochin oyako-don (simmered chicken and egg over rice), and their tebasaki (fried and seasoned chicken wings), both labelled as Nagoya fare, but I've gone to two different locations and have ordered the same set each time. Next time I will try the signature dishes...

Esca location (underground shopping area on the shinkansen side of Nagoya Station):

Here, doteni (beef tendon simmered in a thick red miso sauce), also considered Nagoya fare, was served instead of the steamed chicken.

Tamago-Kake-Gohan teishoku at the La Chic location

Restaurant: Torikai 鳥開

Area: Various locations (this one is by Sakae Station 栄, in the La Chic building, 7th floor)

Website and Map: http://www.tori-kai.com/shop/lachic.html

Hours: Mon-Sun 11am-11pm, open on holidays

Furaibo: Nagoya Fare, and Horse Meat?

Furaibo is a big chain restaurant started in Nagoya and became famous by their 'tebasaki' or fried chicken wings. It's an izakaya-style restaurant so the wings are heavily seasoned and go really well with a beer. No matter which Furaibo you go to you'll be able to find these wings. However, what makes all the Furaibo's different is what's on the special's menu.

Recently I made a visit to the Furaibo near a small station, Iwatsuka-eki, in Nagoya. I was surprised to find that it didn't have a big chain restaurant feel like all the other Furaibo's I've been to. Here, the space was small, and the counter seating was right by the open kitchen which gave it a more independent restaurant feel. The menu was small but was accompanied by a hand written daily specials menu. I of course ordered the famous chicken wings, and a few other standard dishes, but I noticed an item that I've never seen before on a Furaibo menu, basashi. It is actually horse sashimi. The chicken wings were, as always, delicious, and the boiled squid was soft and not one bit over-cooked. The basashi was also, to my pleasant surprise, quite tasty. It is not like eating rare steak or red beef. The basashi here was marbled so nicely so that I got a nice bite of melt-in-your-mouth fat and meaty flavour all at one time. It's hard to explain the taste of horse, but it does have a unique flavour. If you've never tried it before, and if your not too squirmy about trying it, I suggest you do. Just make sure to wait a bit before eating it when brought to your table; it might be slightly frozen because often times it is put in the freezer for a short while in order to cut it nicely into thin sashimi slices.

Basashi, or raw horse sashimi

Furaibo's famous fried chicken wings

Restaurant: Furaibo 風来坊

Area: Iwatsuka Station (Higashiyama subway line)

Website and Map: http://furaibou.com/t_101_iwatsuka.html

Hours: 5pm-12am (last order 11pm), closed Wednesdays

Johnnie's Brasserie; Proof That the Japanese Know How to do Dessert

I just had a conversation with a Japanese friend of mine about how good desserts in Japan are. She has had some nice dessert experiences in all different parts of the world, but is convinced that Japan’s are the best. Her view may be biased but as I thought about it, her statement might be true. I’ll use my most recent, non-convenience store dessert experience as an example. 

Johnnie’s Brasserie cafe time dessert: strawberry millfeuille

On another occasion with a different friend, I visited a restaurant called Johnnie’s Brasserie (see shop information below) at Nagoya Station. It was mid-afternoon and we felt like chatting over coffee. The restaurant level in the JR Gate Tower has a wide variety of restaurants and cafes so we decided to look there. This restaurant had a nice high-rise view of the city and I thought it might be nice for my friend visiting Japan from overseas. We hadn’t planned on ordering any sweets but when they brought the cafe time menu to us, the sound of the desserts made our mouths water and we ended up ordering the “cafe set”. This type of set is common after lunch hours in many shops in Japan. Usually the price includes a drink (tea, coffee or juice) with a choice of dessert. This particular restaurant’s set ¥1000 which is pretty good considering the upscale feel of the shop. The restaurant is not a dessert shop, nor does it even mention their desserts on their homepage website. They are, as the name reveals, a brasserie after all, specializing in French food (and other Western style dishes).

When our desserts came to the table we were impressed first by the presentation. Not only were they pretty, the fruits looked fresh and the whole plate looked as if whoever made it took a lot of time in the placement of each components, like artwork. Most importantly, it tasted like heaven. My dessert, the one in the photo above, was just the right amount of sweetness (the Japanese tend to stay on the milder side of sweetness), the millefeuille pastry had a wonderful buttery flavour and stayed crisp and flakey even with all those fresh toppings. The pistachio ice cream went really nicely with the dish with its nutty punch.                             

Fruit pavlova with raspberry sorbet

I only had a bite, but my friend’s dish was also delicious and she was just as satisfied with her choice. This is JUST one example of a dessert in Japan, but I can say that it is not uncommon to find a delicious, well-plated, mouth-watering, and not overly sweet dessert anywhere in japan; they do desserts well.                          

Restaurant: Johnnie’s Brasserie

Area: JR Gate Tower at Nagoya Station, 13th floor

Website: www.johnnies-brasserie.jp

Hours: lunch 11:00-14:30, cafe 14:30-17:00/18:00 on weekends (LO 16:00, 17:00 on weekends and holidays), dinner 18:00-23:00 (LO 22:00)