‘Tamago Toji’ is a Japanese cooking method to bind the ingredients cooked in sauce or soup with ‘Tamago’ (Eggs). This method is popularly used. ‘Oyako’ Don is an example. My mother used to cook this dish when Snow Peas were in season. I sat at a little table in her kitchen and helped her remove the strings. Happy childhood memories are attached to this dish.


4 Servings


150g Snow Peas
1/2 cup Dashi Stock *OR 1/2 cup Water & 1/4 teaspoon Dashi Powder
1 tablespoon Sake (Rice Wine)
1/8 teaspoon Salt
1 teaspoon Soy Sauce
1 teaspoon Sugar
2 Eggs

  1. Wash Snow Peas, trim ends, and remove the string.
  2. Heat Dashi Stock, Sake (Rice Wine), Salt, Soy Sauce and Sugar in a large saucepan or frying pan, and bring to the boil. Spread Snow Peas evenly, cover with a lid, lower the heat to simmer for a few minutes.
  3. When Snow Peas are soft, beat Eggs and pour it over the Snow Peas, but DO NOT stir. Cover with the lid and simmer over low heat until the Egg is softly set.