Tamago Fuwafuwa (Fluffy Egg and Clear Dashi Soup)
Quick answer
- Total time
- 18 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Eggs are whipped for 4 to 5 minutes into a creamy foam, poured into boiling broth, and left covered off the heat until the foam puffs into a soft dome and sets.
Read more
Records put the dish on breakfast trays at the Fukuroi post station in the Edo period, and the Fukuroi tourism association revived it from those old documents.
Ingredients
Instructions
- 1
Mix the bonito dashi, light soy sauce, salt, and pepper into a clear soup.
Measure 360 ml into a small pot with a close-fitting lid and set aside the remaining 40 ml to cool completely.
- 2
Cover the pot and place it over medium heat.
Keep the lid closed while the broth approaches a boil so the pot accumulates sufficient heat and steam.
- 3
Combine the eggs, cooled 40 ml soup, and mirin in a large bowl.
Beat with a hand mixer at medium-high speed for at least 4 to 5 minutes, until the foam is very fine and creamy and a lifted beater leaves a brief trail.
- 4
When the broth boils, turn off the heat.
Open the lid, pour all the egg foam in at once along the pot edge, and cover immediately. Steam off the heat for 2 to 3 minutes, until the foam rises and no liquid egg remains, then carefully divide soup and foam between two bowls.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「しずおかのおかず」開港舎 · Checked: 2026-08-11
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