Eggs are fluffy

About Eggs are fluffy

“Egg fuwafuwa” is a dish that appeared in the Edo period document “Sendai Shimomuko Nikki,” and is said to have been served for breakfast by guests at Otawaki Honjin in Fukuroi-juku, and is a popular dish nationwide.
The only ingredients are eggs and broth, and you can enjoy the fluffy texture like a flavorful foam with a “fluffy” finish.
Add salt, light soy sauce, and pepper to the broth to make sumashi soup, divide it into 2 parts, and heat the sumashi soup on one side with the lid of the pot on. Add the egg and mirin to the other side of the sumashi soup and mix well with a whisk until creamy. When the sumashi soup that has been heated in a pot comes to a boil, turn off the heat, pour in the creamy eggs all at once, cover and steam, and you're done.
This “egg fuwafuwa” has been recreated by the Fukuroi Tourism Association. Also, as a creative department, various types of “egg fuwafuwa” are being developed, such as ice cream, cake, okonomiyaki, etc. Please enjoy it.

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