Vibrant and Cute 2-Color Nishiki Tamago

Vibrant and Cute 2-Color Nishiki Tamago

How about some cute nishiki tamago for your osechi or bento? It's easy to shape it into a pouch for a fun appearance and a delicious taste.

Ingredients: About 4 servings

Sugar (white castor sugar)
8 tablespoons
1 teaspoon
1 teaspoon


1. Make boiled eggs. The color will turn bad if they are over-boiled, but this won't turn out pretty and fluffy if soft boiled either, so be careful.
2. Separate the egg yolks and egg whites. (It's okay if they fall apart or if you work with them while they are warm.) Strain both the egg whites and the yolks through a strainer.
3. After straining, add half of the katakuriko and salt to each container, and gently stir.
4. Cover a small bowl in plastic wrap, add in the egg yolk and egg white, wrap it up, secure it with a rubber band or string, and steam in a steamer for about 5 minutes.
5. Adding in a sweet black bean and then steaming provides for a nice accent. It falls apart easily when it is warm, so remove the plastic wrap after it has cooled, and it is done.
6. Have fun making variations on this.
7. Stacking step 7 on top of one another gives it a different appearance.

Story Behind this Recipe

I make this every year for osechi. Nishiki tamago is always one of the basic recipes I make.