Japanese Egg Crepes
Tamago
MAKES: 5 or 6 crepes
TIME: 15 minutes
These egg crepes are simple, delicious, and downright cute. They're ideal for Sushi Bowls and Sushi Rolls but could also make a delicate crepe for filling with Spiced Stir-Fried Bean Sprouts or Stir-Fried Vegetables.
To flip the crepe, use a spatula to pull one edge from the side of the pan, gently pull up that edge with your fingers, pull up another side with your other hand, and gently flip the crepe over. Expect to fail on the first crepe (consider it an experiment); it takes a little bit of practice to get the hang of it.
4 eggs
2 teaspoons soy sauce
1 teaspoon sugar Pinch salt
1 tablespoon neutral oil, like grapeseed or corn
Put the first four ingredients in a bowl and whisk until the sugar and salt are dissolved. Put a small non-stick pan over medium heat. Pour a small amount of oil into the pan, then spread it evenly over the pan using a brush or paper towel. Pour a small amount of the egg mixture into the pan, tilting it from side to side so the egg mixture completely covers the bottom. The crepe should be very thin. Cook until the top is firm, about a minute or less; carefully flip it over and cook for another 15 seconds or so.
Pile the finished crะะpes on a cutting board. Let cool to room temperature, then cut the crepes lengthwise into thirds and cut into thin strips. Serve or store, covered in the refrigerator, for up to several hours (bring back to room temperature before serving).
Variations
Japanese Egg Crะะpes with Nori. The thin strips of nori add nice subtle flavor and look pretty: Toast 1 or 2 sheets of nori by using tongs to hold the sheets, one at a time, over a medium-high flame for a few seconds, until they change color. If you have an electric stove, run them under the broiler for 15 seconds to a minute on each side. Cut (using scissors) into 4 or 5 strips, stack, and cut crosswise into thin strips. Sprinkle each crะะpe with some of the nori strips before the egg mixture sets. Proceed with the recipe.
Japanese Egg Rolls. Called Dashimaki Tamago, the crepes are cooked and rolled together: Add 2 more eggs and 1/4 cup Kombu Dashi. In Step 1, make the crepe a bit thicker; when just the edges are firm, roll the crepe from the front of the pan to the back of the pan. Brush more oil onto the empty part of the pan and pour in more egg mixture. Roll the first rolled crepe in the opposite direction, from the back to the front of the pan, rolling the second crepe along with it. Repeat one more time and transfer the rolled crepes to a cutting board. Repeat this process with the remaining egg mixture. Slice the egg rolls into pieces, as thick or as thin as you like. Serve with White Rice, Sushi Rice, or as Nigiri Sushi.
Egg Noodles Simpler, with a neutral flavor that goes with anything: Omit the soy sauce and sugar and beat the eggs with 2 teaspoons water instead.
