Tells a story


Something "Kawaii" - Japanese Egg Mold

Posted on April 10, 2010 at 5:48 AM

I keep finding things in Japan that makes me say, Wahhh Kawaii!  This basically means "Oh, how cute!" but it can also mean "I like it." Japanese use this word in almost any context. Kawaii rhymes with Hawaii so it is easy to remember. Here is what I found today while shopping at , a gigantic store that reminds me of HOME DEPOT, only it's got tons of fun and Kawaii merchandise.  Take a look at this egg mold.  It molds a hard boiled egg into the following  Kawaii shape.   

Car shape egg mold. This one didn't work very well. The

design was too complicated for the delicate egg.  The egg fell apart

when I closed the mold.

The fish shape egg mold worked much better.

The egg is beige because it has been marinated in

a dipping sauce for noodles. 

It was Kawaii and delicious.

Marinated soft boiled egg recipe

2 peeled soft boiled eggs

1 cup Basic Dipping sauce (see below)


Marinate the peeled soft boiled eggs in dipping sauce for four hours or overnight.

Put it in the egg mold and lightly press to make your favorite shape. Keeps in the

fridge for 4-5 days.

Basic Dipping Sauce

 This is an all purpose basic dipping sauce that I use for dipping Tempura, Soba, Somen noodles. You can use this as a basic recipe and make some adjustments with the seasonings to suit your palate. The sauce is sweetened with Mirin, sweet sake, which unlike sugar has more depth in flavor.

1 cup of Dashi (see Basics for Dashi broth recipe)

1/6 cup - light color soy sauce (Usukuchi-shoyu) or regular soysauce. (I prefer light color soysauce)

1/6 cup - Mirin, sweet sake

1/2 cup - bonito flakes

Bring the Dashi broth, soysauce and Mirin, sweet sake in a medium size pot and bring to a boil. Turn off heat. Add the bonito flakes and let the flakes sink to the bottom. Strain broth. Discard bonito flakes. Let the broth cool down to room temperature. Refrigerate.


Makes about 11/4 cups of dipping sauce.

Keeps in the fridge for 3-4 days.



Categories: Egg and Tofu, Japan

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