Usuyaki Tamago (Egg Crepe) and Kinshi Tamago (Shredded Egg Crepe)


  • 2 eggs
  • 1/2 tsp potato starch
  • 1/2 tsp water
  • 1 tsp oil

  1. Beat the eggs in a bowl.
  2. Mix potato starch and water well in another bowl and add the eggs.
  3. If you strain the mixture, it will be smooth.
  4. Preheat frying pan in middle heat.
  5. Add oil and wipe the oil with kitchen paper.
  6. Put half of mixture and spread.
  7. When outside is dry, turn off. After 30 seconds Usuyaki Tamago is ready. Make one more with the rest of egg mixture.
  8. When Usuyaki Tamago get colder, slice it very thinly. It calls Kinshi Tamago.
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