Basic Kinshi Tamago (Julienned Egg Crepes)

Basic Kinshi Tamago (Julienned Egg Crepes)

Adding katakuriko makes beautiful kinshi tamago (julienned egg crepes). Please give it a try. It's good for chirashi sushi (scattered sushi).

Ingredients: 2 egg crepes' worth

a pinch
1 teaspoon
2 teaspoons
Vegetable oil
as needed


1. Beat the eggs in a bowl. Add the katakuriko dissolved in water, and salt, then mix well with a whisk. Strain the mixture in a sieve.
2. Thinly grease a frying pan with oil, and wipe off the excess oil with a paper towel. Pour in the Step 1 mixture, and evenly spread it out. When the surface starts to harden, flip with chopsticks.
3. When cooked, remove from the pan, and let it cool. Julienne once cooled.

Story Behind this Recipe

I learned how to cook kinshi tamago (julienned egg crepes) from my mother, but one of my friends told me how to use katakuriko in it.