Sweet Vinegar-dressed Scrambled Egg with Snow Peas

Slightly sweetened eggs go really well with sweet and sour sauce. Boiled snow peas lend beautiful color and crunchiness.

Sweet Vinegar-dressed Scrambled Egg with Snow Peas
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba







Calorie count is per serving

Ingredients (Serves 2)

  • 2 eggs
  • [A]

    • 1 tbsp sake
    • 1 tbsp mirin
    • 1/2 tbsp sugar
    • A pinch of salt
  • 10-11 snow peas (100 g)
  • [Sweet vinegar sauce]

    • 3 tbsp rice vinegar
    • 2 tbsp water
    • 1 tsp sugar
    • 1/5 tsp salt
  • 1/2 tsp salt
  • 1,000–1,200 ml water



Remove the stems and tough fibers from the snow peas. Heat 1,000–1,200 ml water in a frying pan. When it comes to a boil, add about 1/2 tsp of salt and the snow peas, then cook for 90 sec. Drain in a strainer, let cool, then cut each into thirds crosswise.


Beat the eggs in a bowl and mix in the ingredients listed under [A]. Pour the egg mixture into a frying pan and cook over medium heat. When the edge of the egg begins to set, reduce the heat to low and cook further, stirring with four cooking chopsticks to break the egg into pieces as it sets. Remove from the frying pan and let cool.


In a large bowl, combine the ingredients for the [sweet vinegar sauce] and mix until the solids are dissolved. Add the cut snow peas and scrambled egg and lightly mix to coat.