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+ servings
5 from 1 vote

Shredded Egg Crepe Kinshi Tamago (錦糸玉子)

Thin and delicious egg crepe finely cut, used in the preparation of many dishes of the kitchen Japanese.
Servings 5 crepe
Prep Time 5 mins
Cook Time 2 mins
Total Time 7 mins


  • 3 Eggs
  • 1 tsp Mirin Wine replaceable with a 1 tsp of sugar and 1 tbs of water
  • ¼ tsp Salt
  • 2 tsp Corn Oil


  • ¼ tsp Dashi Broth granular
  • ½ tsp Water

Optional Ingredients

  • 1 tsp Potato Starch or cornstarch
  • 1 tsp Water


  • Wash the eggs, in a bowl add the mirin, salt and break the eggs.
    3 Eggs, ¼ tsp Salt, 1 tsp Mirin Wine
  • Beat the eggs vigorously until they are well blended.
  • Take a colander and pour the eggs into it to get a perfectly smooth mixture. (optional)
  • Heat a non-stick frying pan over medium heat and lightly grease the pan with a kitchen brush or piece of kitchen paper.
    2 tsp Corn Oil
  • Lower the heat under the pan and pour in a suitable amount to make the crepe, rotate the pan to obtain a homogeneous surface without holes. (the amount also depends on the size of your pan). Cook it for about 30 seconds then turn it with the help of a spatula being careful not to pierce it and cook it for another 10 seconds.
  • Stack them as they are cooked and let them cool before using them or cut them into strips.


If you add the starch, dissolve it first in water and then add it to the eggs to avoid lumps;
If you don't have Mirin you can add 1 Tbs of water and 1 tsp of sugar;
If you are using granular broth, dissolve it in water before adding it to the eggs;
Chef: Taira by R.J.
Calories: 304kcal
Course: Basic Preparation
Cuisine: Japanese
Keyword: Eggs
Difficulty: Easy


Serving: 168g | Calories: 304kcal | Carbohydrates: 4g | Protein: 19g | Fat: 23.3g | Sugar: 1g

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.

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