Ingredients
110 grams Katakuriko
40 grams Sugar
30 grams Egg
Method
Sources
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RecipeNLG
Recipes1M
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Electric egg cooker — hard, soft, poached eggs, no guessing
Individual cups for perfectly shaped poached eggs
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric egg cooker — hard, soft, poached eggs, no guessing
Individual cups for perfectly shaped poached eggs
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Mix the egg and sugar together well. Cut in the katakuriko to mix. Cover in plastic wrap and rest in the refrigerator for around 30 minutes. Shape the dough into 1.5 cm balls, and bake for 8 minutes at 200C, and a further 3-5 minutes at 170C. If they look like they're going to burn, cover them with foil. It's ready when they've browned a little bit on the bottom. Let them cool, and they're done.