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Daily Record
13 hours ago
- Entertainment
- Daily Record
Scotland's best street food spots crowned as Edinburgh eateries claim top prizes
The popular will compete in the British Street Food Awards in London this September and may reach the European final in Munich in October Two street food favourites are set to represent the country on an even bigger stage after taking top honours at this year's Scottish Street Food Awards 2025. Smoked Tamago, known for its contemporary Japanese-Korean dishes, was crowned Scottish Street Food Award Champion, while Fire Bowl, specialists in fiery East Asian fusion, scooped the People's Choice Award. Both will now head to London in September to compete in the British Street Food Awards, with the chance to reach the European final in Munich this October. Smoked Tamago wowed the judges with its signature seaweed Tamagoyaki, a fluffy Japanese rolled egg, and a Korean-style rice burger. Headlining a line-up of nine finalists, each trader presented their two best dishes to a formidable panel, including Sam Yorke, Head Chef at Michelin-starred Heron; Jo Laidlaw, Food & Drink Editor at The List Edinburgh; musician Callum Easter; Gaby Soutar, restaurant critic at The Scotsman; Navida Galbraith, Head of Ops and Programme at The Pitt; and British Street Food Awards founder Richard Johnson. 'We always hope to find something completely different and new when judging these awards and that's exactly what Smoked Tamago served up,' said Johnson. 'The unique mix of sweet, savoury and smokiness in the Tamagoyaki was incredible, and all of the judges agreed the rice burger was a revelation.' Smoked Tamago has a history of breaking new ground. After introducing Tamagoyaki to the Hong Kong street food scene in 2016, where it quickly became a sensation, the team relocated to Scotland. Since then, they've built a loyal following through pop-ups and events, with regular appearances at Errol Sunday Market and the Leith Walk Police Box. With every made-to-order roll, they're on a mission to spread 'the gospel of the mighty Tamagoyaki'. Meanwhile, Fire Bowl, based at The Pitt, impressed enough eaters to take the People's Choice award. Their chicken skewers were hailed by judges as 'some of the best ever tasted'. The street food stall was born from a trip across East Asia, where founders Andie and Euan ate their way from Seoul to Osaka. Today, Fire Bowl blends those inspirations with Scottish flair, from donburi bowls and yakitori skewers to Highland beef with whisky tare and their signature 'neep' kimchi. Dumpling Mama took second place in the overall Best in Scotland award, with beautifully crafted dumplings that the judges described as 'exquisitely presented and perfectly balanced'. Serving up a mix of Cantonese flavours and creative global twists, including Mexican Cowboy dumplings and even Banana and Nutella, Dumpling Mama prides itself on its handmade approach and vibrant recipes passed down through generations. Join the Daily Record WhatsApp community! Get the latest news sent straight to your messages by joining our WhatsApp community today. You'll receive daily updates on breaking news as well as the top headlines across Scotland. No one will be able to see who is signed up and no one can send messages except the Daily Record team. All you have to do is click here if you're on mobile, select 'Join Community' and you're in! If you're on a desktop, simply scan the QR code above with your phone and click 'Join Community'. We also treat our community members to special offers, promotions, and adverts from us and our partners. If you don't like our community, you can check out any time you like. To leave our community click on the name at the top of your screen and choose 'exit group'. If you're curious, you can read our Privacy Notice. In joint third were Oven Pizza and Fire Bowl. Oven Pizza, based in Fife, earned praise for 'light and delicious' Neapolitan-style pizzas made with luxury ingredients imported from Italy. The family-run business has become known for its cheeky Scottish twists on Italian classics, from fried mozzarella to dirty fries, and promises a culinary tour through Venice, Florence and Naples. Reflecting on the quality of this year's finalists, Navida Galbraith, Head of Ops and Programme at The Pitt, said: 'It was a really tough job judging the nine amazing finalists. "All of them did themselves proud and we've had an incredible time hosting them at The Pitt. Smoked Tamago and Fire Bowl are worthy winners and we wish them the best of luck representing Scotland at the British Street Food Awards in September.'
Time of India
19-05-2025
- Lifestyle
- Time of India
Japanese egg recipes that can help you lose weight (deliciously!)
If you're trying to lose weight but don't want to give up actual flavor, Japanese cooking might just be your new best friend, especially when it comes to eggs. In Japan, eggs aren't just a breakfast food; they're in everything from cozy rice bowls to delicate soups. And the best part? Many of these dishes are super low in calories but still filling and satisfying, which is key when you're trying to eat lighter without feeling deprived. Japanese recipes tend to focus on balance, think lean protein, umami flavor, gentle cooking methods like steaming or simmering, and minimal oil. So eggs, with their protein punch and versatility, are basically a staple in Japanese weight-loss-friendly meals. These dishes are not just easy to make, they're easy on your waistline, too. So if you're bored of plain boiled eggs or calorie-heavy Western-style omelets, give these light, flavorful Japanese egg recipes a try. They'll keep you full, fuel your day, and maybe even help you fit back into those jeans without feeling like you're on a "diet." Win-win! Tamago Kake Gohan (Raw egg over rice) Let's start with a true Japanese breakfast classic. Tamago Kake Gohan is basically a warm bowl of steamed rice topped with a raw egg and a splash of soy sauce. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Trade Bitcoin & Ethereum – No Wallet Needed! IC Markets Start Now Undo Sounds too simple to be amazing? Trust the Japanese — they've been eating it forever. It's protein-rich, low in fat (no oil!), and if you use brown rice, you get some fiber too. Just make sure to use pasteurized eggs if you're concerned about raw eggs. How to make it: Warm bowl of rice Crack a very fresh egg on top Add a dash of soy sauce and a little sesame oil or furikake seasoning Mix until creamy and dig in Chawanmushi (Savory egg custard) This dish is elegance in a teacup — literally. Chawanmushi is a silky, steamed egg custard loaded with tiny bites of shrimp, chicken, mushrooms, or even spinach. It's low in calories, steamed instead of fried, and full of protein. Plus, you control what goes in, so you can go full veg if that's your thing. How to make it: Beat 2 eggs with 1 cup dashi (Japanese soup stock) Add a pinch of salt, soy sauce, and mirin Pour into cups with mushrooms, boiled shrimp, or chicken Steam for 10–15 mins until just set Delicate, warm, and somehow soothing — like a hug in food form. Tamagoyaki (Japanese rolled omelet) Tamagoyaki is the bento box superstar — a sweet-salty rolled omelet that's fluffy, golden, and slightly addictive. It's cooked in layers, which sounds fancy, but it's pretty easy once you get the hang of it. It is made with minimal oil and packed with protein. You can make it less sweet by adjusting the sugar. How to make it: Beat 3 eggs with 1 tsp sugar, 1 tsp mirin, a pinch of salt, and a splash of soy sauce Pour a thin layer into a nonstick pan Roll it up as it sets, then pour more egg and roll again Repeat until all the egg is cooked and you have a thick roll Slice and serve with grated daikon or rice Oyakodon (Chicken and egg rice bowl) "Oyakodon" literally means 'parent and child bowl' — poetic, right? It refers to chicken (parent) and egg (child) simmered in a savory-sweet sauce and poured over rice. This dish is fast, cozy, and deeply satisfying. It comprises lean chicken, eggs, and minimal oil. You can add mushrooms, spinach, or onions for more fiber and vitamins. How to make it: Cook onion slices in dashi + soy sauce + mirin + a bit of sugar Add bite-size chicken pieces When cooked, pour beaten eggs over the top and cover Let it steam gently until just set Pour over hot rice and garnish with green onions Miso soup with poached egg Take your miso soup game to the next level with a perfectly poached egg dropped in for a protein boost. Miso is packed with probiotics, and the egg adds protein. Add seaweed, tofu, or spinach for bonus points. How to make it: Heat dashi broth and stir in miso paste (don't boil miso or you kill the good bacteria) Add seaweed, tofu, and scallions Crack an egg directly into the hot soup and poach gently for a few minutes Serve hot with a sprinkle of sesame seeds Japanese cuisine takes eggs to the next level — light, flavorful, and soul-warming. Whether you're new to Japanese food or just bored of plain scrambled eggs, these recipes will upgrade your weeknights and impress your tastebuds. One step to a healthier you—join Times Health+ Yoga and feel the change
