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Kinshi Tamago & Usuyaki Tamago 錦糸卵・薄焼き卵

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    Kinshi Tamago (錦糸卵) is a shredded garnish made from paper-thin, cooked eggs. Use it for Chirashi Sushi and Temari sushi. It’s easy to make and can be frozen for up to 4 weeks!

    Usuyaki & Kinshi Tamago in a small bowl.

    Kinshi Tamago (錦糸卵) is shredded egg crepe garnish and we use it for Chirashi Sushi and various other dishes.

    Chirashi Sushi Cake on a plate and a cake stand.

    Usuyaki Tamago (薄焼き卵) is a paper-thin cooked omelet (before thinly slicing to make Kinshi Tamago). We often use it to wrap Temari Sushi.

    Usuyaki & Kinshi Tamago in a small bowl.

    It’s not hard to make but if it’s your first time trying, you probably need to practice a bit as the thinness of the crepe is the key and you need to get a hang of it until you learn how much egg mixture is needed for the size of your frying pan.

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    5 from 4 votes
    Usuyaki & Kinshi Tamago
    Kinshi Tamago (Shredded Egg Crepe Garnish) & Usuyaki Tamago (Egg Crepe)
    Prep Time
    10 mins
    Cook Time
    5 mins
    Total Time
    15 mins
    Kinshi Tamago (錦糸玉子) is shredded egg crepe garnish and we use it for Chirashi Sushi and various other dishes.
    Course: How to, Side Dish
    Cuisine: Japanese
    Keyword: egg crepe, topping
    Servings: 1 (small bowl as shown)
    Author: Namiko Chen
    1. Gather all the ingredients.

      Usuyaki & Kinshi Tamago Ingredients
    2. In a bowl, beat the eggs with the whisk and add the rest of ingredients until well combined.
      Usuyaki & Kinshi Tamago 1
    3. Strain the egg mixture through a sieve at least one time to get a silky smooth texture.
      Usuyaki & Kinshi Tamago 2
    4. Heat a non-stick pan on medium heat. Prepare a moisten towel and place on countertop. Dip a small piece of paper towel in vegetable oil and apply a thin layer on the pan.
      Usuyaki & Kinshi Tamago 3
    5. Before it gets too hot, pour a small amount of the egg mixture into the pan and quickly swirl it around by tilting the pan in all directions. You will know how much egg mixture is required to get the perfect thickness by practicing a couple of times.
      Usuyaki & Kinshi Tamago 4
    6. Then turn off the heat and cover. Transfer the pan on top of the wet towel to stop browning the egg.
      Usuyaki & Kinshi Tamago 5
    7. Keep the lid on for 1-2 minutes or until the egg is solidified. The edges are drier so you can use a chopstick or spatula to lift the egg. It should come off nicely. If egg is not cooked completely, then flip the egg and cook on low heat for a little bit.
      Usuyaki & Kinshi Tamago 6
    8. Transfer the egg onto a paper towel and let it cool. You can lift the paper towel with two chopsticks which are on top of a plate. With this method, heat will escape from the bottom of the egg and cool faster.
      Usuyaki & Kinshi Tamago 7
    9. Repeat this process until all the egg mixture has been used. If there is a burnt spot on the pan, make sure you wipe off cleanly or wash it before working on the next batch. Don’t forget to re-oil between batches.
    For Kinshi Tamago (Shredded Egg Crepe Garnish)
    1. When it’s completely cool down, fold in half, and then roll a crepe into a tight roll from the bottom. With a sharp knife, cut into thin julienne strips.
      Usuyaki & Kinshi Tamago 8
    2. You can freeze Kinshi Tamago for up to 4 weeks. When you are ready to use, defrost naturally or microwave.
    Recipe Notes

    Equipment you will need:

    • A strainer
    • Kitchen towel



    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

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