Kinshi tamago, or Japanese shredded egg crepes, are thin strips of cooked egg that are used to add color, flavor, and protein to a wide variety of Japanese dishes. While they may look a little complicated to make, they are really pretty simple once you get the hang of it.
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What is Kinshi Tamago
Kinshi tamago are thin strips of sweetened egg that are used in a variety of Japanese dishes, such as the chirashi bowl. They are made by combining an egg with salt and sugar and cooking into a thin crepe, called usuyaki tamago, and then cutting this crepe into thin noodle-like strips.
I like to use kinshi tamago to add color, protein, and a savory flavor to my chirashi and donburi bowls. They are a quick way to elevate the presentation, flavor, and nutrition of any dish.
How to Make Kinshi Tamago
1. Add egg to bowl and whisk until it’s mixed thoroughly.
2. Add sugar and salt and mix.
3. Heat a skillet on medium-low heat until pan is hot. Then brush on a thin layer of oil making sure to coat the entire bottom of the pan’s surface.
4. Pour egg mixture onto the skillet and quickly swirl across the bottom of the pan to make sure the egg is spread evenly in a thin layer.
5. Cook for around 1 minute or until the egg is no longer runny. Then, using a spatula or chopsticks, carefully flip the egg and cook the other side for an additional 20 seconds. If you are getting brown spots on your egg, your pan is too hot. I would try removing from the heat and trying again at a slightly lower temperature. As the crepes are thin, they are somewhat finicky and require the pan to be just the right temperature.
6. Remove the egg from the heat and let cool.
7. Once cool, roll the egg crepe and slice the roll into thin strips.
Kinshi Tamago Recipe
Kinshi Tamago Recipe
Equipment
- 1 Mixing bowl
- 1 Skillet for cooking egg
Ingredients
Kinshi tamago (shredded egg crepe)
- 1 Egg
- 1 tsp Sugar
- 1/4 tsp Salt
- 1 Tbsp Vegetable oil
Instructions
- Add egg to bowl and whisk until it's mixed thoroughly.
- Once the egg is whisked, add sugar and salt and mix until combined.
- Heat a skillet on medium-low heat until pan is hot. Then brush on a thin layer of oil making sure to coat the entire bottom of the skillet's surface.
- Pour egg mixture onto pan and quickly swirl across the bottom of the skillet to make sure the egg is spread evenly in a thin layer.
- Cook for around 1 minute or until the egg is no longer runny. Then, using a spatula or chopsticks, carefully flip the egg and cook the other side for an additional 20 seconds. If you are getting brown spots on your egg, your pan is too hot. I would try removing from the heat and trying again. As the crepes are thin, they are somewhat finicky and require the pan to be just the right temperature.
- Once both sides of the egg are cooked, remove the egg from the heat and let it cool.
- Once cool, roll the egg crepe and slice the roll into thin strips.
Video
Nutrition
Frequently Asked Questions
Is kinshi tamago gluten-free?
Yes! All the ingredients used to make kinshi tamago are naturally gluten-free.
What are some dishes that use kinshi tamago?
Kinshi tamago is most commonly used in bento boxes and a variety of donburi bowls. I also always include kinshi tamago in my chirashi bowls as well.
Final Thoughts on Kinshi Tamago
While it may take a little trial and error to learn just the right temperature to make kinshi tamago on your stove, the end results will be well worth it. We hope that you have found this recipe helpful and delicious. Happy cooking!
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