Usuyaki Tamago (Japanese Egg Crêpes)

Home  >>  Uncategorized  >>  Usuyaki Tamago (Japanese Egg Crêpes)

Usuyaki Tamago (Japanese Egg Crêpes)

   Uncategorized   March 2, 2014  No Comments

030214 crepe (1)Chris’ comments:  I like crepes but this is the first time I’ve tried a Japanese version.  Talk about an instant hit!  The combination of a little sugar and soy sauce is delicious.  You can serve them rolled up and cut into noodles to put on top of rice, or fill them as any other crepe.  See notes about making a gluten free version.

Usuyaki Tamago (Japanese Egg Crepes)

Servings: 4 – 5
Source:  Also in Mark Bittman’s Kitchen Express cookbook.


• 2 large eggs
• 2 1/4 teaspoons sugar
• 1/4 teaspoon soy sauce or dashi
• pinch of salt
• vegetable oil


1. In a bowl, lightly beat the eggs together with a whisk.  Add the sugar, water, and season with the salt.  Pour the egg batter through a fine mesh sieve (to get rid of any lumps so that your batter will cook evenly).

2. Heat a skillet over low-medium heat and brush the skillet with a small amount of vegetable oil.  Reduce the heat to low and pour a small amount of the egg batter (roughly 1/4 to 1/5 of the batter) into the skillet and quickly swirl it around by tilting the skillet in all directions until it coats the bottom of the skillet evenly.  The crepe will cook very quickly, so watch it carefully to prevent it from burning.  When the edges are dry and the middle is just set, loosen the edges with a spatula or chopstick and then turn the crepe over and let the other side cook for about 10 seconds to help it “dry out”, then flip the crepe out onto a plate to cool.030214 crepe

3. Repeat until all the egg batter has been used.  Make sure to re-oil your pan between crêpes  You can stack the crêpes on top of each other as you make them—they will not stick to each other.  These crêpes will keep for 5 days, covered in the refrigerator.

** If you are going to be using these crêpes as wraps, it’s a good idea to strengthen them by adding some cornstarch into the egg batter.  To do this, mix 1/2 teaspoon of cornstarch with 1/2 tablespoon of cold water and stir this into the egg mixture to combine it well.

Chris’ comments: 

I found the soy sauce to be so subtle it was almost lost, so I am going to double the amount in my next batch.  I also omitted the salt, since I find soy sauce to be salty enough for me.

To make a gluten free version, omit the soy sauce and use Bragg’s Liquid Aminos (my preferred substitute for soy sauce) or a gluten free tamari sauce.   Standard soy sauce has a wheat base so isn’t healthy for gluten intolerant or Celiac people.  Bragg’s is an American product that might not be available in other countries.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>