egg-bound soup; egg-drop stew
A cooking technique where beaten egg is poured over a hot soup or stew just before serving, binding the ingredients. Common in dishes like 親子丼.
Oyakodon is a dish of chicken cooked in an egg-bound soup.
I eat udon topped with egg-bound soup.
A specific dish using the egg-binding technique; 卵とじ refers to the technique itself.
Alternate spelling with 閉じ (to close); 卵とじ is more common.
Standard spelling using 卵 for egg and とじ from 閉じる (to bind).
Alternate spelling using 玉子 for egg, common in cooking contexts.
Rare kanji spelling using 綴じ (to bind); とじ is more common.
Rare combination of 玉子 and 綴じ.
Irregular okurigana usage; included for search coverage.
Compound of 卵 (egg) and とじ (noun form of 閉じる, to bind or close). The technique likely originated in Japanese home cooking.