Usuyaki Tamago means "thin grilled egg," and is a thin decorative omelette that's either used to wrap food or is shredded into thin golden threads to use as a garnish. It requires a bit of technique to make, but I've outlined everything you need to know to make the perfect Usuyaki Tamago in this recipe and video.
Add the eggs and salt to a bowl and use chopsticks to beat the egg using a side-to-side motion. Try to avoid whisking air into the mixture.
Strain the mixture through a tea strainer into a container with a spout.
Heat a 10-inch non-stick frying pan over medium heat until moderately hot.
Fold a 1/2 sheet of paper towel over several times to make a thick pad. Dip this in some vegetable oil and use it to wipe a thin layer of oil onto the pan (there shouldn't be any large visible beads of oil).
Turn down the heat to low and pour in enough egg mixture to swirl around and evenly coat the bottom of the pan.
Let this cook until the edges of the egg start to dry out and are easily separated from the pan.
Use chopsticks or a spatula to flip the sheet of egg over and smooth out any wrinkles or folds.
Cook for a few seconds until the egg is fully set and transfer to a plate. Cover with plastic wrap to keep the Usuyaki Tamago from drying out and repeat steps 5-7 until you run out of egg.
If you want to make Kinshi Tamago, stack the sheets of egg and roll them up. Use a sharp knife to cut the egg into thin threads.
Amount Per Serving
Calories 81Calories from Fat 45
% Daily Value*
Saturated Fat 1g5%
Vitamin A 305IU6%
* Percent Daily Values are based on a 2000 calorie diet.