Niratama (Chinese Chives & Eggs)

Chinese chives and eggs on a brown plate and beige napkin with a wooden spoon and glass full of shochu on the rocks.

With loads of fragrant garlic chives scrambled together with savory egg, Niratama has become a staple of Japanese home cooking. In this recipe, I share my secret to ensure you get rich flavorful curds of egg that don't end up soggy from the chives.

Course Sides

Cuisine Japanese

Keyword bento box, easy, okazu

Level Beginner

Main Ingredient Egg

Diet Dairy-Free, Low-Carb, Pescatarian, Vegetarian

Prep Time 3

Cook Time 2

Total Time 5

Servings servings

Calories 216kcal

Equipment

Ingredients

2 teaspoons potato starch
1 teaspoon granulated sugar
¼ teaspoon salt
2 tablespoons dashi stock (or water)
½ teaspoon soy sauce
4 large eggs
2 teaspoons vegetable oil
100 grams garlic chives (1 small bunch, chopped)

Grams + US Cups - US Standard

Instructions

Add the 2 teaspoons potato starch, 1 teaspoon granulated sugar, ¼ teaspoon salt, 2 tablespoons dashi stock, and ½ teaspoon soy sauce to a bowl and whisk until the mixture is smooth and free of lumps.
2 teaspoons potato starch, 1 teaspoon granulated sugar, ¼ teaspoon salt, 2 tablespoons dashi stock, ½ teaspoon soy sauce
Break the 4 large eggs into the potato starch mixture and beat the eggs until they're mostly uniform in color.
4 large eggs
Heat a frying pan over medium heat and add the 2 teaspoons vegetable oil and 100 grams garlic chives.
2 teaspoons vegetable oil, 100 grams garlic chives
Sauté the chives until they're vibrant green and not sweating liquid anymore.
Add the egg mixture and let it cook for a few seconds until the bottom layer of egg starts to go opaque.
Gently scramble the eggs, pulling up the cooked layer from the bottom of the pan and allowing the uncooked egg to run underneath.

Video

Nutrition