tamago toji

Eggs are scrambled with snow peas and yuba (dried tofu skin) in dashi broth flavoured with soy sauce, mirin and sake. It is very quick to make, and the flavour is quite light. Perfect as a side dish or a light main dish.Unlike the Western style scrambled eggs, it does not use butter or oil. It's a healthy scrambled eggs.

Japanese Style Scrambled Eggs (Tamago Toji)

snow peas ((note 1))

grams/0.9 ounces yuba ((dried tofu skin) sheet rehydrated (note 2))

eggs beaten

dashi stock

2½ tbsp soy sauce

mirin

sake

Remove ends of snow peas. If snow peas are large, cut in half diagonally.

Cut yuba sheet into 5cm/2” square pieces.

Add the Sauce ingredients in a shallow saucepan or a frying pan and bring it to a boil over medium high heat.

Add snow peas and yuba pieces to the pan and cook for about 1 minute until the snow peas are nearly cooked.

Add the eggs to the pan in a swirling motion to try to cover the entire surface. Use chopsticks or a fork and mix the eggs to spread them evenly.

Place a lid on, reduce the heat to medium and cook for about 45 seconds until the surface of the egg is almost cooked. (note 3)

Remove the pan from the heat and transfer the Scrambled Eggs to a serving bowl.

Serve while hot.

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The most viewed tamago toji recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Japanese Style Scrambled Eggs (Tama...

The most viewed tamago toji recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine