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


Warabi no tamagotoji / bracken with egg in broth

A soupy tamagotoji with somewhat strong-flavored bracken coated with egg.


80-100 g warabi bracken (prep cooked; 85 g in photo)
180 cc dashi
1 egg
1 tbsp soy sauce
1 tbsp sake + mirin (equal parts)
Salt, to taste


In a small pot or frying pan, put dashi, soy sauce, sake and mirin, and bring to boil.


Meanwhile, cut warabi into 3-4 cm, and lightly beat egg.


When broth boils, add warabi, and cook on medium heat for 7-8 minutes.


Taste, and add salt as necessary.

Swirl in egg.

When outer part of egg starts to cook, quietly mix in egg with a spoon by going over the bottom of the pan once or twice, and remove from heat.
Ready to serve.

  • The broth is quite salty; a taste is OK, but do not drink it!
  • When serving, put enough broth in each bowl to help keep warabi and egg warm and moist.

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