Japanese Egg Crepes (Kinshi Tamago)

#japanese #tamago #egg #easy #recipe

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)
  1. Whisk together the eggs and sake (or water.)
  2. Vigorously stir in the sugar and salt until all granules are dissolved.
  3. Add the cornstarch and whisk until smooth.
  4. Pour the mixture through a strainer into a clean bowl.
  5. Coat an 8” pan with oil. Heat over a low flame.
  6. Pour and swirl a little less than ¼ cup of batter into the pan.
  7. Allow the crepe to cook for about one minute or until the edges look slightly dry.
  8. Carefully, slip a spatula under the edges to loosen the crepe.
  9. Quickly turn the pan over and place the crepe onto  a plate.
  10. Slice into thin strips for garnish. Or decorate the Japanese crepe with bacon crumbles or your favorite egg accompaniments.