A common dish in Okinawan restaurants and homes
A simple dish with eggs and canned pork luncheon meat. After frying sliced pork with fried egg (omelet, scrambled or sunny-side up), it is garnished with ketchup. In Okinawa, canned pork luncheon meat (abbreviated as pork) which was brought by U.S. military during the civil administration period after World War II, has taken place to be used as an ingredient in homes for dishes such as miso soup, chanpuru and much more. Therefore "Pork tamago" is still a popular dish Okinawan restaurants and homes.