The political skirmishes on the world stage and/or in the office can be ugly. My escape is to make pretty. In the kitchen, I whip up comfort foods like kinshi tamago – Japanese egg crepes. I also go bike riding on Santa Monica beach. And thank God I’m a docent at the Peace Awareness Labyrinth and Gardens. What’s your RX for finding beauty?
In Japan, artistic presentation is key: The plating of food, the packaging of products, the sculpting of flowers. Japanese bentos are another example of Japan’s penchant for pretty meals. (Just take a look at Pinterest!)
Japanese egg crepes (kinshi tamago) are often sliced super thin and sprinkled over rice in bento boxes. One of the great pleasures of travel in Japan is picking up a bento at train stations. The ekiben - station bento boxes - reflect the specialties of the region. Shimizu Station is famous for it’s sakura (cherry blossom) shrimp, which are complimented by kinshi tamago, tofu, peas, and lotus roots.
Sushi bars also frequently serve chirashi sushi with skinny strips of kinshi tamago alongside raw fish. Slightly sweet and delicate, the kinshi tamago truly are a lovely contrast in color and texture to the fish.
If you make a mean omelet, you’ll ace the Japanese kinshi tamago egg crepe. The trick is pouring only a trickle of egg batter into the hot pan. I used a little less than ¼ cup of batter for an 8” pan. Whipping a bit of cornstarch into the egg batter also helps to retain the shape.
Wendy of the Wholistic Woman is kindly hosting today’s “eggtastic” Sunday Supper. My contribution is a Japanese egg crepes (kinshi tamago) recipe. Scroll down for details on how to add your recipes to the weekly Sunday banquet.
Slightly sweet and delicate, Japanese egg crepes are perfect platters for veggies fresh from the Farmer’s Market. Or a scrumptious container for rice. Sliced thinly, the Japanese egg crepes (kinshi tamago) are pretty and yummy garnish for bento lunch boxes.
This recipe yields 5 Japanese egg crepes.
Adapted from JustHungry.com
- 2 eggs
- 2 T sake (or water)
- 2 tsps sugar
- Sprinkle of salt
- 2 tsps cornstarch
- Oil (vegetable or grapeseed; avoid strong flavored oils like peanut and seasame)
- Whisk together the eggs and sake (or water.)
- Vigorously stir in the sugar and salt until all granules are dissolved.
- Add the cornstarch and whisk until smooth.
- Pour the mixture through a strainer into a clean bowl.
- Coat an 8” pan with oil. Heat over a low flame.
- Pour and swirl a little less than ¼ cup of batter into the pan.
- Allow the crepe to cook for about one minute or until the edges look slightly dry.
- Carefully, slip a spatula under the edges to loosen the crepe.
- Quickly turn the pan over and place the crepe onto a plate.
- Slice into thin strips for garnish. Or decorate the Japanese crepe with bacon crumbles or your favorite egg accompaniments.
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Wishing you endless days which are sunny side up.
The Ninja Baker
© ™ Watkinson 2012
The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.