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Eggy Cod

A community recipe by

Not tested or verified by Nigella.com

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Introduction

To turn the most English food (fish and chips) to two very Japanese dishes. You can see more recipes and their pictures on my face book page (Hiro Taniguchi in the UK). You do NOT need to be my friends to see them!

To turn the most English food (fish and chips) to two very Japanese dishes. You can see more recipes and their pictures on my face book page (Hiro Taniguchi in the UK). You do NOT need to be my friends to see them!

Eggy Cod

Ingredients

Serves: 2 generously

Metric Cups

For the Fish

  • 2 cod fillet (or haddock breaded)
  • 4 medium eggs
  • 1 medium onion
  • spring onion
  • mangetout
  • 1 dash soy sauce
  • sesame oil
  • crushed chillies
  • 1 pinch of sansho (japanese pepper)

For the to Serve

  • rice
  • 1 chips
  • 100 grams bacon
  • 1 large onion
  • spring onion
  • 1 dash soy sauce
  • vegetable oil
  • crushed chillies

For the Fish

  • 2 cod fillet (or haddock breaded)
  • 4 medium eggs
  • 1 medium onion
  • scallion
  • snow peas
  • 1 dash soy sauce
  • asian sesame oil
  • red pepper flakes
  • 1 pinch of sansho (japanese pepper)

For the to Serve

  • rice
  • 1 chips
  • 3½ ounces bacon
  • 1 large onion
  • scallion
  • 1 dash soy sauce
  • vegetable oil
  • red pepper flakes

Method

Eggy Cod is a community recipe submitted by Hiro and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Fish bit

  1. Fry a sliced medium onion in sesame oil on a medium heat for 1 minute Add 2 deep-fried cod pieces (or haddock if you are environmentally conscious) to the pan. Put the lid on and cook for 1 min
  2. No need to turn them in the pan Add 2 tablespoons of soy sauce to the pan. It will sizzle immediately, so add 100 ml (or just cover the bottom of the pan) of hot dashi stock, which can be made by diluting a concentrated one, or dissolving one from a sachet in hot water.
  3. Put the lid on, reduce the heat a little and simmer for 5-6 minutes Beat 4 eggs with chopped spring onions and shredded mange-touts.
  4. Add the mixture to the pan. Leave to settle for 2-3 minutes or so on a low heat until the egg mixture is very very softly set (I normally leave the eggs very runny) Serve on freshly cooked rice Sprinkle red chili and/or Japanese pepper if you have any .

Nikujyaga

  1. Fry 100g or so of bacon and sliced one large onion in vegetable oil in a pan on a moderate heat. Keep them soft but slightly brown. Don't fry them until they are crisp! Add 2 tablespoons soy sauce to the pan
  2. Add the chips (one portion will do) and give it a stir Add 100ml of hot dashi stock (or just half cover the chips) Add a pinch of crushed chilies
  3. Shimmer for 5 minutes Serve with sliced spring onions (green bits) Serves 2 as a side dish

Fish bit

  1. Fry a sliced medium onion in asian sesame oil on a medium heat for 1 minute Add 2 deep-fried cod pieces (or haddock if you are environmentally conscious) to the pan. Put the lid on and cook for 1 min
  2. No need to turn them in the pan Add 2 tablespoons of soy sauce to the pan. It will sizzle immediately, so add 100 ml (or just cover the bottom of the pan) of hot dashi stock, which can be made by diluting a concentrated one, or dissolving one from a sachet in hot water.
  3. Put the lid on, reduce the heat a little and simmer for 5-6 minutes Beat 4 eggs with chopped scallions and shredded mange-touts.
  4. Add the mixture to the pan. Leave to settle for 2-3 minutes or so on a low heat until the egg mixture is very very softly set (I normally leave the eggs very runny) Serve on freshly cooked rice Sprinkle red chili and/or Japanese pepper if you have any .

Nikujyaga

  1. Fry 100g or so of bacon and sliced one large onion in vegetable oil in a pan on a moderate heat. Keep them soft but slightly brown. Don't fry them until they are crisp! Add 2 tablespoons soy sauce to the pan
  2. Add the chips (one portion will do) and give it a stir Add 100ml of hot dashi stock (or just half cover the chips) Add a pinch of crushed chilies
  3. Shimmer for 5 minutes Serve with sliced scallions (green bits) Serves 2 as a side dish

Additional Information

You can buy a real fish and chips from a chippy, but a supermarket version is more suitable because they are smaller (hence sits better on a bowl of rice)

This was my attempt to make a Japanese dish using what is available in London. (I am a Japanese bloke who has been living in the UK for the past 15 years). My boyfriend who had never eaten even Sushi before going out with me likes this one very much.

You can buy a real fish and chips from a chippy, but a supermarket version is more suitable because they are smaller (hence sits better on a bowl of rice)

This was my attempt to make a Japanese dish using what is available in London. (I am a Japanese bloke who has been living in the UK for the past 15 years). My boyfriend who had never eaten even Sushi before going out with me likes this one very much.

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