Japanese Style Scrambled Eggs (Tamago Toji)

Step 1

Remove ends of snow peas. If snow peas are large, cut in half diagonally.

Step 2

Cut yuba sheet into 5cm/2” square pieces.

Step 3

Add the Sauce ingredients in a shallow saucepan or a frying pan and bring it to a boil over medium high heat.

Step 4

Add snow peas and yuba pieces to the pan and cook for about 1 minute until the snow peas are nearly cooked.

Step 5

Add the eggs to the pan in a swirling motion to try to cover the entire surface. Use chopsticks or a fork and mix the eggs to spread them evenly.

Step 6

Place a lid on, reduce the heat to medium and cook for about 45 seconds until the surface of the egg is almost cooked. (note 3)

Step 7

Remove the pan from the heat and transfer the Scrambled Eggs to a serving bowl.

Step 8

Serve while hot.