You can use these as a garnish for stir-fries, rice, or actual noodles, or toss them gently with sauce and pretend you’re eating actual noodles (strangely, this works). If you omit the soy sauce from the egg mixture, you’re no longer bound to use them in a Japanese or Chinese dish — or anything else. Fresh tomato sauce and parm would be a good move, as in the video above.
Japanese Egg Crepe “Noodles”
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Makes 2 side-dish servings 1x
Time 10 minutes
Ingredients
- 4 eggs
- 1 tablespoon soy sauce
- Neutral oil (like grapeseed or corn) for cooking
Instructions
1. Vigorously whisk the eggs and soy sauce in a bowl.
2. Put a large nonstick pan over medium-low heat and add 1 tablespoon oil. Use a brush or paper towel to spread the oil evenly over the pan. When the oil is hot, pour in half of the egg mixture, tilting the pan so that the egg covers the surface in a thin layer. Cook, undisturbed, until the top is dry, about a minute.
3. Since it’s delicate, the easiest way to remove the crepe is to fold it up (as if you’re rolling a poster) while it’s still in the pan; use your fingers, if they can stand the heat, and/or a rubber spatula. Transfer the first crepe to a cutting board, and repeat the process once more with the remaining eggs.
4. Cut the rolled-up crepes crosswise into strips. Gently toss them on the cutting board to unravel the strips. You can use these to garnish stir-fries, noodles, or rice, or sauce them as if they’re noodles themselves. Just be gentle.
— Recipe adapted from How to Bake Everything