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Kinshi Tamago (Shredded Egg Crepe)

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
5 mins
Cook Time
5 mins
Total Time
8 mins
Servings: 2 servings
Cuisine: Japanese

Ingredients

  • 1 egg
  • 1 pinch salt
  • 1 tsp cooking oil

Instructions

    Cup of Yum
  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!