recipe

(This is a revised and expanded version of a recipe that I posted when Just Hungry was brand new.)

Japanese people love eating eggs in many ways. One of the most popular uses for the egg is to make a very thin omelette called usuyaki tamago (literally, thinly cooked egg). Usuyaki tamago is used julienned as a garnish, or as a wrapper for sushi rice and other things.

This is the continuation of my accounts of making desem bread, which is made with just flour, water, salt and nothing else. It's somewhere between regular baking and a science project.

Yesterday, I took the cut away desem and made desem dosas. I had never made dosas with desem that was so young before, it but it still came out great.

This is the continuation of my accounts of making desem bread, which is made with just flour, water, salt and nothing else. It's somewhere between regular baking and a science project.

The desem has spent its final day covered with flour in the incubator-pot. Today I take it out to start it on its way to being a "mother", for many delicious desem breads to come.

I grew up in Japan, England and the U.S., so all the good and bad of the food culture of each country is part of my food vocabulary. While I like to try out new things as much as any enthusiastic cook. "comfort food" to me means things that I used to eat when I was little.

This is the continuation of my accounts of making desem bread, which is made with just flour, water, salt and nothing else. It's somewhere between regular baking and a science project.

The desem isn't as active today, but it's certainly moving and growing. This is how the incubator-pot looks when I opened it up:

This is the continuation of my accounts of making desem bread, which is made with just flour, water, salt and nothing else. It's somewhere between regular baking and a science project.

Yesterday I was a bit worried because the desem hadn't grown or changed at all. So I made two adjustments: I increased the amount of water in the dough a bit to make it softer, and I switched the location of the incubator/pot to a warmer location.

This is the continuation of my accounts of making desem bread, which is made with just flour, water, salt and nothing else. It's somewhere between regular baking and a science project.

The desem has been incubating for 2 days since it was born. I take the pot up from the washing machine room and open the lid.

[Update:]Here are very detailed instructions for making miso soup. See also: updated miso soup how-to with step by step photos.