「玉子とじ」是一道經典的日本家常菜，將打散的雞蛋輕輕淋在燉煮好的蔬菜或肉類等食材上，將其包裹在柔軟蓬鬆的口感中。
「とじ」（字面意思為「封住」）指的是雞蛋在烹飪過程中輕柔地包裹住食材的方式。
從親子丼（雞肉和雞蛋蓋飯）到炸豬排丼（炸豬排和雞蛋蓋飯），再到菠菜玉子とじ，這種令人倍感溫暖的烹飪方式深受全日本人的喜愛。
柔嫩的口感和細膩的鮮味，使其對初次接觸日本料理的人來說尤為容易上手。
這道菜以豆腐、雞肉末和小松菜（日本芥菜菠菜）為食材，清淡而令人滿足，而且經濟實惠！
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烹飪時間
15 分鐘
評分
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Artist
Rinaty
個人資料
食材
份量 2
原始食譜（1倍）可製作 2 份
調整食譜份量時，部分食材的比例可能需要微調。請根據實際情況調整，並按口味進行調味。
- 7 oz 雞絞肉
- 3 stalks 小松菜（或用菠菜、牛皮菜代替）
- 7 oz 嫩豆腐，切成8塊一口大小的方塊
- 2 雞蛋，打散
- 1 tsp. 芝麻油
- 1 tsp. 薑末
- A3/4 cup 水
- A2 tbsp. 醬油
- A1 tbsp. 味醂
- A1 tbsp. 清酒
- A1/2 tbsp. 糖
- A1 tsp. 柴魚高湯顆粒（本だし）
步驟
- 1
將小松菜切成2–3公分長的段。將豆腐切成8塊一口大小的方塊。
- 2
在平底鍋中用中火加熱芝麻油和薑，加入雞絞肉翻炒至散開。炒至變色後，加入小松菜翻炒至軟化。
- 3
加入A組食材（水、醬油、味醂、清酒、糖和柴魚高湯顆粒）以及豆腐。煮沸後燉煮4–5分鐘。
- 4
以畫圓的方式緩慢淋入打散的雞蛋。蓋上鍋蓋，用小火煮1分鐘，直到蛋液剛好凝固。
- 5
盛入碗中，如喜歡可撒上七味辣椒粉（日式七味粉）。
食譜ID
197
小提示與備注
在混合物沸騰時，將打散的蛋液緩慢細流倒入。蛋液全部加入後，轉小火，蓋上鍋蓋，輕輕燉煮至熟透。
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."