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I found this recipe in a Japanese information booklette and it is origionally a Western-style restaurant dish in Japan, first served in 1902 by a restaurant called Renga-tei in Tokyo's Ginza district. It is still a very popular dish in Japan, and can be ordered in almost any restaurant. Something like a Japanese equivalent to the "Bacon and Egg Breakfast" over here in North America. To give credit where it is due, this recipe is nearly exactly the one from the book, which is from a restaurant called Taimeiken in the Nihonbashi district of
Units: US | Metric
Serving Size: 1 (356 g)
Servings Per Recipe: 1