Kinshi Tamago (Shredded Egg Crepe)
These paper-thin shreds of tender egg crepe are perfect for adding texture and color to noodle dishes like hiyashi chuka, or sushi like chirashizushi or temari sushi. All you need is a frying pan and three simple ingredients!
- Prep time
- 5 min
- Cook time
- 3 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 egg
- 1 pinch salt
- 1 tsp cooking oil
Instructions
- 1
Crack 1 egg into a bowl and add 1 pinch salt. Whisk until the yolk and whites are combined.
- 2
Place a fine mesh sieve over a bowl and pour the whisked egg through. Use a spoon to work it through.
- 3
Heat a pan on medium low and add 1 tsp cooking oil. Spread the oil evenly and wipe away the excess with kitchen paper to ensure a smooth surface without heatspots. Pour the egg into the pan and swirl it around to make a thin even layer. If using a small pan, you might need to make multiple batches to keep it thin.
- 4
Fry until about 80% done, the surface should be almost set (not fully cooked). Check underneath regularly and be careful not to let it brown.
- 5
Carefully peel the egg crepe out of the pan and place it on a chopping board. Roll it up and cut into thin strips.
- 6
Enjoy with hiyashi chuka, chirashi sushi bowls and more!