Kinshi Tamago is Japanese shredded egg crepe garnish made from a paper-thin omelette (Usuyaki Tamago). Use it to add color and protein for Chirashi Sushi, Hiyashi Chuka, Somen, and more!

Kinshi Tamago (Shredded Egg Crepe)

INGREDIENTS

• 3 large eggs (50 g each w/o shell)
• ▢1 Tbsp mirin (Sub: 1 Tbsp water + 1 tsp sugar)
• ▢¼ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
• ▢1 tsp potato starch/cornstarch (this will prevent the eggs from breaking easily)
• ▢1 tsp water (to mix with potato starch)
• ▢2 tsp neutral-flavored oil (vegetable, rice bran, canola, etc) (to cook the egg crepe)

INSTRUCTIONS

 

• Gather all the ingredients.
  

To Make Egg Mixture

• In a bowl, crack the eggs and beat them with chopsticks (or a fork).
• Strain the egg mixture through a sieve at least one time to get a silky smooth texture.
• Add mirin and salt and mix well together.
• Mix potato starch and water together until no lumps.
• Add the potato starch mixture into the egg mixture and mix together.

To Make Egg Crepe (Usuyaki Tamago)

• Heat a non-stick pan on medium heat. Prepare a damp towel and place it on the countertop. When the pan is hot, dip a silicone brush or a small piece of paper towel in vegetable oil and apply a thin layer of oil to the pan. Then transfer the pan to the towel to let cool slightly, about 5-7 seconds.
• Put the pan back on the stove (medium heat), and pour a small amount of the egg mixture into the pan and quickly swirl it around by tilting the pan in all directions. You will know how much egg mixture is required to get the perfect thickness by practicing a couple of times.
• Then turn off the heat and cover. If your pan is too hot, transfer the pan on top of the wet towel to stop browning the egg. Keep the lid on for 1-2 minutes or until the egg is solidified. After 1 minute, you can open the lid and touch the surface. If it's not wet, it's done. The egg crepe should be thin so it will cook fast.
• The edges are drier so you can use a chopstick or spatula to lift the egg. It should come off nicely. If the egg is not cooked completely, cover and continue to cook. If this is your first time and you end up with a thick crepe, you may want to flip the egg and cook on low heat for a little longer.
• Transfer the egg onto a bamboo sushi mat or paper towel and let it cool. You can raise the sushi mat or the paper towel by placing it on top of two chopsticks, etc. This will help cool faster as heat will escape from the bottom of the egg. Repeat this cooking process until all the egg mixture has been used. If there is a burnt spot on the pan, make sure you wipe off cleanly or wash it before working on the next batch. Don’t forget to apply oil for the new batch and the towel is cold/wet.

To Make Shredded Egg Crepe/Omelette (Kinshi Tamago)

• When egg crepes are completely cool, cut the round crepe in half or thirds.
• Cut the crapes into thin julienne strips. Fluff them up and they are ready to use!

To Store

• You can freeze Kinshi Tamago for up to 4 weeks. When you are ready to use, defrost naturally or microwave.

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