Spinach with Fluffy Egg (fuwafuwa tamago)
Photographed by TAKAHIRO IMASHIMIZU
Ingredients (Serves 2)
- 2 eggsNote
Use pasteurized eggs if you have any concerns about consuming raw eggs.
- 1/2 bunch spinach
- 1 can canned crab (small) (50 g)
- 1 can water from canned crab
- A pinch of salt
- A pinch of pepper
- 2 tbsp sake
- Vegetable oil
Place the spinach in a pot of lightly salted boiling water and boil to a brilliant green. Plunge in cold water, drain and squeeze out the excess moisture. Cut into 4 cm lengths.
Separate the crabmeat from the liquid. Save the liquid.
Separate the egg yolks and egg whites and place in separate bowls. Beat the egg yolk and whip the egg whites to form soft peaks.
Soft peaks refers to a state where the peaks are just starting to hold. They're soft and soon melt back into themselves.
Heat 1 tbsp of vegetable oil in a frying pan and briefly stir-fry the spinach over medium heat. Add [A], stir-fry and plate.
Warm 1 tbsp of vegetable oil in a frying pan placed over medium-low heat. Stir-fry the crabmeat.
Add the egg whites to the pan and turn off the heat. Lightly mix and allow the eggs to cook in the residual heat. Pour over the spinach and cover with egg yolk.
Fold the egg whites into the spinach to maintain the fluffiness and cook in the residual heat.