When it comes to why the Japanese like to dip raw eggs in their meat, we have to start with why eggs can be eaten raw in Japan

Because raw eggs are actually a very tasty food, and good-quality raw eggs shouldn't have a fishy odor, and Japan has higher requirements for its food, so presumably they are organic. The tender raw egg, the scattered egg whites and yolks, the viscous liquid is more like a seasoning, adding a touch of delicate flavor and smoothness to the meat itself. That's why I think raw eggs are a good choice to eat with meat.

In Japan, chickens are vaccinated at the time of breeding. Eggs are cleaned and sterilized immediately after collection and marked for raw eating. The possibility of salmonella from feces passing through the egg membrane into the eggshell is minimized. In Japan, in supermarkets, eggs are generally categorized as one-day eggs, three-day eggs, five-day eggs and seven-day eggs.

Raw eggs in Japan are divided into a taste appreciation period and a quality assurance period. Over time, the fishy flavor will be heavier, so most eggs seen in domestic supermarkets are not recommended to be eaten raw.

In fact, eating raw eggs is a unique Japanese eating habit. You can find many dishes using raw eggs in Japanese cuisine, so it's rare for eggs to be fully heated to maturity in Japan. Whichever way you eat it, beef rice and raw eggs become a regular pairing.

Raw eggs are left unprocessed, placed directly on top of the hot meat, and then sprinkled with soy sauce, which saves on seasoning and processing and maximizes the fresh taste of the egg.

When eating Japanese beef hot pot, dip the slices of beef in raw egg batter and put it in your mouth. The hot pot sauce itself will add sweetness and meaty flavor to the beef, while the raw egg pulp will make the beef slices, which have been thickened by the broth, smooth again, and the texture and mouthfeel will be raised to a higher level.

Secondly, raw egg syrup can greatly improve the texture of the river beef hot pot. Whether you stir-fry the beef slices first or cook the meat with vegetables, stir-fried or boiled, the beef slices are hot, but if you wait for it to cool down before eating it, the flavor will be greatly reduced, what to do? The Japanese came up with a way to cool the beef slices quickly by beating raw eggs evenly into a dipping sauce and using the frozen raw egg pulp to cool the beef slices quickly and keep them flavorful at the same time. In addition, the egg slurry makes the beef slices slippery, further enhancing the flavor of the beef slices