Ramen Egg (味付け玉子): Hidden Secrets of the perfectly runny, not-too-gooey Ajitsuke Tamagoanthropology, boiled egg, critic, culinary displomacy, egg, food anthropology, food blog, food blogger, food journalism, food journalist, food writer, gastrodiplomacy, hikone, home cooking, japanese cooking, Japanese cuisine, japanese foods, japanese recipe, Kansas City, kyoto, Missouri, ramen, ramen bowl, ramen egg, recipe blog, recipe blogger, recipes, ryori, shiga prefecture, travel writer, world cuisine
Oh the pleasures of taste come in myriad ways. The foods and the paths they take, swirling about our world in a bath of culture, both yeast and human. One of the greatest of which comes in the shape of the oh-so perfectly runny, not-too-gooey ramen egg, the 味付け玉子 (Ajitsuke Tamago).
The Curry of LifeAdventure, anime, Culture, folklore, freelance, fundraising, gastronome, Gastronomia, Gastronomy, inspiration, japan, Mythology, philosophy, recipe, stream-of-consciousness, tao te ching, taoism, the writers life, Thought Provoking, Travel, travel writing, travelblog, travelblogger, traveler, true story, writing, yokaianime, anthropologist, anthropology, Art, Asian iodine, asian studies, Brock lee, culture, curry, curry of life, food culture, gastronomy, japan, japanese, Japanese cuisine, Kansas City, naruto, otaku, phd, PhD life, phd student, ramen, ramen noodle, ramen soup, recipe, recipes, researcher, student life, travel, Travel Blog, travel blogger, travel writer
Ingredients for the Curry of Life 2 tbsp cooking oil 1/2 lb of beef stew meat Salt 1 yellow onion, sliced 2 tsp cayenne pepper 8 oz Crushed tomatoes 2 Carrots, peeled and chopped 1 Russet potato, peeled and cubed 2 1/4 cups beef stock Hot Curry Roux, 1 pack of S&B Curry Hot sauce…