Iri tamago or tamago soboro, another standard Japanese egg recipe

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There are three very commonly used Japanese egg recipes. One is _tamagoyaki_ or atsuyaki tamago_ (and its variant, _dashimaki tamago), a rolled omelette. Another is _usuyaki tamago_, a very thin omelette which is used as a wrapper or shredded and used as a topping. Ther third is iri tamago, finely scrambled eggs that are used quite a lot as a topping. It's here because it's such a handy ingredient for bento. If you think you need a bit of color and protein, there's no faster egg dish you can make.

Iri tamago

  • 2 'large' eggs
  • 1 tsp. soy sauce
  • 1/2 tsp. sugar
  • 1/2 tsp. mirin
  • pinch salt

Equipment needed: a saucepan, non-stick preferred, two pairs of uncoated wooden chopsticks

Beat together the eggs and other ingredients.

Heat up your pan (it should have fairly high sides so don't use a frying pan.) Pour in the egg. Hold 3 or 4 chopsticks together, and star mixing vigorously.

As the egg cooks, it will start to turn grainy. Continue mixing.

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And continue mixing. The faster and wider you can mix the finer the grains will be.

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When it's just about done it will be very grainy. Take off the heat and continue mixing as it cools, to get fine grains.

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Don't try to make more than 2 egg's worth at a time. You want the egg mixture to spread quite thinly over the surface of the pan so you don't want too much in there.

This will last for a couple of days in the refrigerator. Sprinkle on top of your rice, or in fried rice, on top of vegetables, etc.