Tamago Fuwafuwa (Fluffy Egg and Clear Dashi Soup)
Quick answer
- Total time
- 18 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Tamago fuwafuwa is a Fukuroi dish made by whipping eggs with a small portion of seasoned bonito dashi for at least four to five minutes, then pouring the creamy foam into boiling clear soup and steaming it off the heat.
Read more
Of the 400 ml broth, 360 ml heats in the covered pot while 40 ml is beaten with the eggs and mirin. Once the soup boils, the heat is turned off and the foam enters all at once around the edge. Two to three covered minutes let the retained heat expand and gently set the egg into a light, rounded cloud. An Edo-period travel record says it was served for breakfast to guests at the Ota side inn in the Fukuroi post town. The local tourism association later reconstructed the dish from historical sources and helped return it to restaurants and home kitchens.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Control
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.
- 3Prep
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.
- 4Control
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- The 400 ml seasoned dashi is divided precisely into 360 ml for boiling and 40 ml for the eggs.
- Finish cue
- When the broth boils, turn off the heat.
- Avoid this
- Serve immediately and do not leave the finished egg soup at room temperature.
- Storage and reheating
- Measure 360 ml into a small pot with a close-fitting lid and set aside the remaining 40 ml to cool completely.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
18min, 6 ingredients
Category median
45min, 8 ingredients
Based on 242 recipes
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