Japanese cuisine · Breakfast & Eggs

Nira Tama

Garlic chives briefly tossed in hot oil and bound with beaten egg into large, fluffy curds.

Ingredients · for 2 servings

• 4 eggs
• 150 g garlic chives (nira, or 1 bunch chives + 1 clove garlic as a substitute)
• 2 tbsp oil
• 1 tsp sesame oil
• 2 tsp soy sauce
• 1 tsp sake
• 1/2 tsp salt
• 1 tsp sesame seeds

Instructions

1. Wash the garlic chives, shake dry and cut into 4 cm long pieces; set the white ends aside separately from the tender tips.
2. Whisk the eggs with the salt, 1 tsp soy sauce and the sake only until the white and yolk are just combined — this keeps the curds large.
3. Heat the oil in a pan or wok over high heat until it visibly shimmers.
4. First fry the white nira ends for 30 sec., then add the tips and toss for another 30 sec. until they wilt but still look vibrant green.
5. Pour in the egg mixture all at once, let it set undisturbed for 15 sec. and then pull it through with a spatula in large movements for 40–60 sec. until the egg is creamily set but not dry.
6. Drizzle with the remaining soy sauce and the sesame oil, sprinkle with sesame seeds and serve immediately with hot rice.