Recipe: Tamago Fuwafuwa


This Japanese regional egg dish is basically a fluffy egg soufflé on a seasoned broth - a nourishing breakfast idea!


  • Handful of shimeji or shiitake mushrooms
  • 4 prawns
  • 1 egg
  • ½ cup dashi stock (or any other)
  • Spring onion to garnish
  • Nori seaweed to garnish
  • Dash of soy sauce

Step 1

Prepare Broth

You can prepare the broth with instant dashi powder, but there is no reason why you can't substitute with any stock! Add the stock to a small claypot and simmer. Season with soy sauce.

Step 2

Prepare Prawns And Mushrooms

Peel and devein the prawns, then chop into small bite size pieces. Also chop mushrooms. Add to simmering broth.

Step 3

Whisk Egg

Crack the egg in a bowl and whisk rapidly until egg becomes very pale - the more air you whisk in the lighter and fluffier the end result. Add a dash of soy sauce and whisk to combine.

Step 4

Add Egg

Turn the heat on low, then add the fluffy egg mixture on top of the simmering broth. Place the lid on and steam for 2 minutes.

Step 5

Garnish And Serve

Garnish with spring onions and seaweed, then serve piping hot!

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