Snow Peas Tamago-Toji is one of the most popular dishes in Japan, featuring snow peas. The flavors and textures of snow peas blend with fluffy scrambled eggs, allowing you to indulge in a delicate yet flavorful taste of Japan.
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What is Snow Peas Tamago-Toji?
Snow Peas Tamago-Toji is a dish made by simmering snow peas with beaten eggs, dashi stock, and traditional Japanese seasonings. "Tamago" means eggs, and "Toji" refers to enveloping ingredients. The flavors of snow peas meld with the eggs, creating a harmonious dish. It contains a lot of Japanese essence and is a perfect choice for those looking for a Japanese recipe that incorporates snow peas.
The combination of eggs and dashi used in this dish is known to pair well and can also be found in various Japanese dishes like Chawanmushi (savory egg custard), Dashimaki Tamago (rolled omelet with dashi), and Kakitamajiru (egg drop soup). Once you try it, you will be captivated by its flavor.
Why use Snow Peas?
Snow peas are an ideal ingredient for tamago-toji. Not only are they rich in nutrients such as β-carotene and vitamin C, but they also boast a high glutamic acid content, an umami component.
The reason they are typically used for tamago-toji is that the umami component in snow peas pairs well with another umami component (inosinic acid) in the dashi stock used for this dish. It is known that combining two (or more) different umami components enhances each individual flavor through a synergistic effect, offering the dish a more flavorful taste. In other words, using snow peas and dashi simultaneously enhances the flavor and brings a cohesive taste to the dish.
If snow peas are not available, you can substitute them with green peas, which are also rich in glutamic acid. In this case, since green pea pods are tough and inedible, be sure to use only the peas themselves.
Optional additions
Snow peas tamago-toji is commonly made with only snow peas and eggs as primary ingredients, but you can also enjoy it by adding a small amount of additional ingredients. In Japan, kamaboko (fish cake), onions, shredded carrots, and enoki mushrooms are occasionally included.
While you are free to include these ingredients according to your preference, it is recommended to keep the amounts minimal, as the main focus should be on the snow peas and eggs. As long as you add just a small amount, there is no need to adjust the quantities of the other ingredients.
📋Step-by-step recipe
Ingredients
- 1.4 oz snow peas
- 2 large eggs (about 2.1 oz/60 g each, including shell)
- ⅓ cup dashi stock (Please refer to the linked page for instructions on how to make it. For plant-based options, see the pages on kombu dashi and shiitake dashi.)
- ½ Tbsp mirin
- ½ Tbsp soy sauce
Instructions
🕒 Total: 10 mins
Step 1
Snap off the ends of snow peas and remove the strings that run along the seam of each pod.
Step 2
Crack eggs into a bowl and beat them.
Step 3
Put dashi, mirin, and soy sauce in a pot and bring it to a boil. Once boiling, add the snow peas and simmer over medium heat for 3 minutes.
Step 4
Pour the beaten eggs into the pot, ensuring even distribution. Then, cook them until they are partially set with a loose texture. At this point, as the eggs start to solidify, beginning at the edges of the pot, it is advisable to occasionally move the cooked portions toward the center for even cooking.
Step 5
Cover the pot, turn off the heat, and let it steam for a few minutes.
To store
You can store it in the refrigerator for up to 2 days.
Tips on how to make
- It is important to simmer the snow peas in dashi and seasoning liquid first. If the peas are added after or at the same time as the beaten eggs, they may not cook properly and may retain a grassy flavor.
- After adding beaten eggs to the pot, avoid overheating them more than necessary. Keeping the heating time short allows the eggs to remain fluffy in texture.
If you try this recipe, I’d love to hear what you think. Please consider leaving a review and star rating in the comments below. If you enjoyed it, I’d really appreciate it if you shared it with your friends.
Recipe card
Snow Peas Tamago-Toji (Simmered with Japanese Style Scrambled Eggs)
Ingredients
- 1.4 oz snow peas
- 2 large eggs (about 2.1 oz/60 g each, including shell)
- ⅓ cup dashi stock (Please refer to the linked page for instructions on how to make it. For plant-based options, see the pages on kombu dashi and shiitake dashi.)
- ½ Tbsp mirin
- ½ Tbsp soy sauce
Instructions
- Snap off the ends of snow peas and remove the strings that run along the seam of each pod.
- Crack eggs into a bowl and beat them.
- Put dashi, mirin, and soy sauce in a pot and bring it to a boil. Once boiling, add the snow peas and simmer over medium heat for 3 minutes.
- Pour the beaten eggs into the pot, ensuring even distribution. Then, cook them until they are partially set with a loose texture. At this point, as the eggs start to solidify, beginning at the edges of the pot, it is advisable to occasionally move the cooked portions toward the center for even cooking.
- Cover the pot, turn off the heat, and let it steam for a few minutes.
Notes
- You can store it in the refrigerator for up to 2 days.
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