Authentic home cooking from Japan, with US measurements. 
Easiest Kinshi Tamago (Shredded Egg Crepe) for Summer Chilled Ramen
Perfect for chilled ramen or chirashi sushi.
Recipe background:
While making chilled ramen, I once left the egg mixture in the pan after turning off the heat, and it turned out beautifully colored and perfectly cooked from the residual heat. I've been making it this way ever since.
Easiest Kinshi Tamago (Shredded Egg Crepe) for Summer Chilled Ramen
Perfect for chilled ramen or chirashi sushi.
Recipe background:
While making chilled ramen, I once left the egg mixture in the pan after turning off the heat, and it turned out beautifully colored and perfectly cooked from the residual heat. I've been making it this way ever since.
Open in Cookpad AppSteps
- 1
Line a large skillet with canola oil using a paper towel, then heat until hot. Pour in the well-beaten egg mixed with salt and spread it out evenly.
- 2
Once the egg is spread out, immediately turn off the heat and let it sit so it cooks through with the residual heat.
- 3
Remove from the skillet, stack the cooked egg crepes, and cut into four pieces.
- 4
Slice as thinly as possible to make fine shreds.
- 5
Top your chilled ramen with the shredded egg.
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