Japanese cuisine · Breakfast & Eggs

Fuwafuwa Tamago no Ankake

Especially fluffy scrambled egg, topped with a thickened dashi sauce and sprinkled with scallions.

Ingredients · for 2 servings

• 4 eggs
• 200 ml dashi
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp cornstarch
• 2 tbsp sesame oil
• 2 scallions
• 1 piece ginger (2 cm)
• 1 pinch salt

Instructions

1. Cut the scallions into fine rings, finely grate the ginger and stir the cornstarch smooth with 2 tbsp cold water.
2. Bring dashi with soy sauce and mirin to a boil in a small pot, pour in the cornstarch mixture while stirring and cook for another 1 min., until the sauce is clear and lightly thickened; keep warm.
3. Whisk the eggs with a pinch of salt only loosely, so light and dark streaks remain visible — that's what gives the fluffy texture.
4. Heat sesame oil in a non-stick pan over high heat until it just starts to smoke, and pour in the egg mixture all at once.
5. Push large clouds from the edge to the center with chopsticks for 20–30 sec. and take the pan off the heat while the egg is still glossy and moist.
6. Slide the egg into two warmed bowls, pour the hot dashi sauce over it and serve immediately sprinkled with ginger and scallions.