Niratama – Chinese Chives – Cooking Japanese Recipe

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  1. How is it that you can take something as simple as eggs, and turn it into an elegant looking dish? Wow! My mom always used Nira in gyoza, so of course I do too, and love it. There are times when I’ll put a little sprinkle of garlic powder onto my eggs, while I’m scrambling them. Adding nira, sake, oyster sauce, and shoyu? YUMMY deliciousness on a plate! Thank you for sharing yet another amazing looking recipe! ❤️

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