Recipe of Quick Basic Kinshi Tamago (Julienned Egg Crepes)

Basic Kinshi Tamago (Julienned Egg Crepes). I learned how to cook kinshi tamago (julienned egg crepes) from my mother, but one of my friends told me how to use katakuriko in it. When you flip an egg crepe over, turn the heat off, and finish cooking with the residual heat. Kinshi Tamago (錦糸卵) is Japanese shredded egg crepe garnish made from a paper-thin omelette called Usuyaki Tamago (薄焼き卵).

Eggs make thin, cheerful color strips. In a bowl, beat eggs by moving chopsticks to cut apart egg whites. Mix potato starch and sake well, and pour into egg.

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, basic kinshi tamago (julienned egg crepes). One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Basic Kinshi Tamago (Julienned Egg Crepes) is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Basic Kinshi Tamago (Julienned Egg Crepes) is something that I have loved my whole life.

I learned how to cook kinshi tamago (julienned egg crepes) from my mother, but one of my friends told me how to use katakuriko in it. When you flip an egg crepe over, turn the heat off, and finish cooking with the residual heat. Kinshi Tamago (錦糸卵) is Japanese shredded egg crepe garnish made from a paper-thin omelette called Usuyaki Tamago (薄焼き卵).

To begin with this particular recipe, we must first prepare a few ingredients. You can cook basic kinshi tamago (julienned egg crepes) using 5 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Basic Kinshi Tamago (Julienned Egg Crepes):

1. Make ready 2 of Eggs.
2. Make ready 1 pinch of Salt.
3. Get 1 tsp of Katakuriko.
4. Get 2 tsp of Water.
5. Prepare 1 of Vegetable oil.

Heat oil in omelet/frying pan, wipe off excess oil with paper towel (save towel for later). Kinshi Tamago is shredded egg crepes. 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.

Steps to make Basic Kinshi Tamago (Julienned Egg Crepes):

1. 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..
2. 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..
3. When cooked, remove from the pan, and let it cool. Julienne once cooled..

To make Kinshi (golden threads) Tamago (eggs), first you have to make thinly fried egg. Let's start from the beginning, the Shredded Egg Crepe are obtained from the Usuyaki Tamago, thin egg-based crepes that are used whole to enclose the Temari Sushi or thinly cut to obtain the Kinshi Tamago. The preparation of these thin Japanese egg crepes is really simple and requires very few ingredients, although there are some variations. Kinshi Tamago (錦糸卵) is Japanese shredded egg crepe garnish made from a paper-thin omelette called Usuyaki Tamago (薄焼き卵). Use it to add color and extra protein to Chirashi Sushi, Hiyashi Chuka, Somen, and Unagi Donburi.

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