Japanese Style Scrambled Eggs (Tamago Toji)
Eggs are scrambled with snow peas and yuba (dried tofu skin) in dashi broth flavoured with soy sauce, mirin and sake. It is very quick to make, and the flavour is quite light. Perfect as a side dish or a light main dish.Unlike the Western style scrambled eggs, it does not use butter or oil. It's a healthy scrambled eggs.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200g/7.1oz snow peas ((note 1))
- 25g/0.9oz yuba ((dried tofu skin) sheet rehydrated (note 2))
- 2 eggs beaten
- 200ml/6.8oz dashi stock
- 2½ tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
Instructions
- 1
Remove ends of snow peas. If snow peas are large, cut in half diagonally.
- 2
Cut yuba sheet into 5cm/2” square pieces.
- 3
Add the Sauce ingredients in a shallow saucepan or a frying pan and bring it to a boil over medium high heat.
- 4
Add snow peas and yuba pieces to the pan and cook for about 1 minute until the snow peas are nearly cooked.
- 5
Add the eggs to the pan in a swirling motion to try to cover the entire surface. Use chopsticks or a fork and mix the eggs to spread them evenly.
- 6
Place a lid on, reduce the heat to medium and cook for about 45 seconds until the surface of the egg is almost cooked. (note 3)
- 7
Remove the pan from the heat and transfer the Scrambled Eggs to a serving bowl.
- 8
Serve while hot.