Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, basic kinshi tamago (julienned egg crepes). One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Basic Kinshi Tamago (Julienned Egg Crepes) is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Basic Kinshi Tamago (Julienned Egg Crepes) is something that I’ve loved my whole life. They are fine and they look wonderful.
Kinshi Tamago (錦糸卵) is shredded egg crepe garnish and we use it for Chirashi Sushi and various other dishes. Usuyaki Tamago (薄焼き卵) is a It's not hard to make but if it's your first time trying, you probably need to practice a bit as the thinness of the crepe is the key and you need to get a hang of it. This video will show you how to make Kinshi Tamago.
To get started with this particular recipe, we must prepare a few components. You can have basic kinshi tamago (julienned egg crepes) using 5 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Basic Kinshi Tamago (Julienned Egg Crepes):
- Take 2 Eggs
- Make ready 1 pinch Salt
- Make ready 1 tsp Katakuriko
- Prepare 2 tsp Water
- Make ready 1 Vegetable oil
The thin egg threads are used for toppings and garnish for many dishes such as noodles and sushi. Although it tastes good, Kinshi Tamago is not usually eaten by itself, but rather used as a splash of color and texture. Usuyaki tamago, or "thin cooked egg", is used for a few Japanese recipes related to Hina Matsuri (Doll Festival), a day for families to celebrate their daughters and wish Use usuyaki tamago to wrap sushi rice (like hamaguri zushi or chakin zushi; julienne the egg crepe and it becomes kinshi tamago, or. Kinshi Tamago is shredded egg crepe that used for Bento, Donburi, Hiyahsi-Chuka (cold ramen noodles) and some sushi, like Chirashi Sushi, Oshizushi, etc… They have fluffy and light texture, and colored dishes brightly.
Instructions to make Basic Kinshi Tamago (Julienned Egg Crepes):
- 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.
- 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.
- When cooked, remove from the pan, and let it cool. Julienne once cooled.
Usuyaki Tamago and Kinshi Tamago is the same way to make. TRADITIONAL JAPANESE RECIPE: Kinshi Tamago is basically shredded Egg-Crepes. The thin Egg threads are used for toppings and garnish for many dishes such as noodles and sushi, and it is not usually eaten by itself, but rather used to give some colour to other dishes. Spread the egg mixture thinly in a large frypan rehydrated wakame seaweed, blanched julienned carrot, steamed/blanched chicken breast. In a bowl, lightly beat the eggs together with a whisk.
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