Snow Peas Tamago-Toji (Simmered with Japanese Style Scrambled Eggs)
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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Servings: 2
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.
Nutrition
Calories: 97kcal
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