add a couple of fermented bean curds and that'll fulfill your sodium requirement for the next 2 months.

 

mmm all this talk of eggs and shoyu reminds me of my favorite after school meal when I was a tot.

1 raw egg
3 tablespoons shoyu (maggi pref)*
1 tablespoon sesame seed oil*
handful of diced spam or any kind of beef*
1 large bowl of rice

combine all items into the large bowl, mix until everything is covered in the brownish yellowish goo. toss in microwave or frypan for 15-30 seconds - eggs need to be very very runny** and barely beginning to turn white.

serve with kimchee and enjoy.

mmmmm!

* If you can get your ass over to a korean market and get some "JJang-Ju-Reem", you can use this instead of all the other ingredients.

** you can skip the microwave or stove if the rice is piping hot

 

Golden Mountain for the last 22 years for soy sauce
Lee Kum Kee oyster sauce for chicken flavoring

Fried egg, runny yolk, + chinese pork sausage and rice = college main staple.

Two loves in life:
1. Car
2. Rice Cooker (8 cup)
(Fur Blanket also...you know the 12 lbs. one)

 

I just tried Soy Sauce on my eggs this morning for the first time... I gotta admit, it was pretty good. But I'm still partial to a little Ketchup and some Frank's Red Hot

 

Aloha Shoyu or Yamasa.

 

 

low sodium soy sauce?? doesn't that kinda defeats the purpose of soy sauce??

 

i use this brand for my taiwanese "lu-wei" (stir-fried then slow simmered cooking).

http://www.kimlan.com/eng/home_eng.htm

the sauce i made had been aged for 3 years and counting, everytime i use it the whole block can smell what i am cooking

 

haha I'm 100% sure that you're asian! Hmm.... I think that'll be dinner tomorrow night...