Usuyaki tamago (Japanese egg crepe) is a paper-thin cooked omelet and we often use it to wrap Temari Sushi. (right picture below)
Kinshi tamago is shredded egg crepe garnish and we use it for Chirashi Sushi (left picture above) and various other dishes. 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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Gather all the ingredients.
- In a bowl, beat the eggs with the whisk and add the rest of ingredients until well combined.
- Strain the egg mixture through a sieve at least one time to get a silky smooth texture.
- 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.
- 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.
- Then turn off the heat and cover. Transfer the pan on top of the wet towel to stop browning the egg.
- 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.
- 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.
- 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.
- 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.
- You can freeze Kinshi Tamago for up to 4 weeks. When you are ready to use, defrost naturally or microwave.
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.