錦にしき玉たま子ご

noun

sweet steamed layered egg cake; nishiki tamago

A traditional Japanese dish made by steaming layers of sweetened egg mixture, often served as part of osechi ryori (New Year's cuisine). The name refers to its resemblance to brocade fabric.

• おせち料りょう理りに錦にしき玉たま子ごが入はいっていると、彩いろどりが華はなやかになる。

  When nishiki tamago is included in osechi ryori, it adds a colorful touch.

• 錦にしき玉たま子ごは、白しろ身みと黄き身みを分わけて味あじ付つけし、重かさねて蒸むして作つくる。

  Nishiki tamago is made by separating the egg whites and yolks, seasoning them, layering them, and steaming.