This trend was first raved and became popular on a Japanese recipe-sharing website call Cookpad. While most of us may think it’s weird, it’s said to be delicious and easy to prepare.

It’s not uncommon to have raw items in Japanese food, such as sukiyaki, it’s pretty much involves unfrozen eggs. Of course, it’s highly recommended to ensure the eggs are fresh from a trusted source.

Here’s how they do it:

1. Put two eggs into a ziploc bag and leave them in the freeze overnight.
2. Once completely frozen, take it out and let them defrost in room temperature for about 3 hours.
3. Once you have a mochipuri (almost but not entirely frozen egg), separate the egg white from the yolk.
4. Place the yolk into a bowl with dashi shoyu and shaoxing wine/nihonshu and place a cling wrap over the bowl to let it rest for about 15 minutes.
5. Turn the yolks in between resting time to ensure even marination.
6. After 15 minutes, transfer the yolks and some sauce into a shallow dish and time to feast!

Should you feel adventurous, you can try adding some squid sashimi or sweet shrimp.

Itadakimasu!

(Images and info source: cookpad Ogunyanko) 

Editor JQ Lee talks and writes for a living. That's because she loves sharing interesting things to the world. With a Degree in Communication and Media Management, this petite Gen-Y will not stop chasing her passion in writing and broadcasting. She dreams to host a travel show and be a radio announcer someday, hopefully soon. Stalk this wacky fair Asian girl at www.jqtalks.com, Instagram and Twitter (@jqleejq)