Japanese cuisine · Breakfast & Eggs

Kinshi Tamago

Paper-thin fried egg, cut into fine golden threads — the classic topping for rice dishes.

Ingredients · for 4 servings

• 3 eggs
• 1 tsp cornstarch
• 1 tsp sugar
• 1 pinch salt
• 1 tbsp sesame oil
• 1 tsp mirin

Instructions

1. Stir the cornstarch smooth with 1 tbsp cold water so it later distributes lump-free through the egg — it makes the sheets tear-resistant.
2. Whisk the eggs with sugar, mirin, salt and the mixed cornstarch and pour the mixture through a fine sieve into a bowl.
3. Warm a 24 cm nonstick pan over low heat, wipe it paper-thin with sesame oil using a paper towel and blot off any excess oil.
4. Pour in about a ladle of egg mixture, swirl the pan at once until the bottom is evenly and thinly coated, and let set for 40–60 sec. until the surface is matte but the edge still pale.
5. Carefully loosen the egg sheet, flip it, cook for just 10 sec. more and slide it onto a board; bake four to five sheets this way one after another and let cool completely.
6. Stack the sheets, roll them up loosely and cut into fine 2 mm threads with a sharp knife, then fluff loosely and scatter over rice or noodles.