All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Kinshitamago / julienned egg crepe

Eggs make thin, cheerful color strips. Often seen as a top layer for some sushi.


2 eggs
1/2 tsp katakuriko potato starch (optional)
1 tbsp sake (optional)

Oil (not in photo)


In a bowl, beat eggs by moving chopsticks to cut apart egg whites.

Mix potato starch and sake well, and pour into egg.
Mix well.


Heat oil in omelet/frying pan, wipe off excess oil with paper towel (save towel for later).

Keep heat level at medium low to low. Pour 1/5-1/4 egg mixture, quickly spread by moving pan.

When surface is almost dry, flip, and remove from pan.


Apply oil with paper towel used to absorb oil, and repeat.


Stack egg crepes neatly on cutting board.

Cut in half, stack, and julienne.

  • Adding potato starch to egg mixture prevents crepes from tearing. This is not necessary when making thin egg strips, but is very useful when egg crepes are used as wrappers. Potato starch is difficult to mix in egg as is, thus it is first mixed with liquid. Other than sake, dashi or cold water (hot water would make it gooey) would work.
  • Adjust the amount of egg mixture per crepe according to pan size.
  • If very smooth texture and consistent color (no white dots) is wanted, strain egg mixture before frying.

Recipes with kinshitamago

(Last updated: June 29, 2015)

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