Japanese 15 min

Japanese Tamagoyaki Breakfast Bowl

Name: Japanese Tamagoyaki Breakfast Bowl
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 4 large eggs; 2 tablespoons dashi stock; 1 teaspoon soy sauce; 1 teaspoon mirin; 1 teaspoon sugar; 1/4 teaspoon salt; 1 tablespoon vegetable oil; 2 cups warm steamed Japanese rice; 2 tablespoons soy sauce (for serving); 1 teaspoon sesame oil; Pickled plum (umeboshi) and toasted nori for serving

vegetariandairy-freebreakfasthealthyhigh-protein

Ingredientsfor 2

420

Cal

20g

Protein

56g

Carbs

14g

Fat

14 large eggs
22 tablespoons dashi stock
31 teaspoon soy sauce
41 teaspoon mirin
51 teaspoon sugar
61/4 teaspoon salt
71 tablespoon vegetable oil
82 cups warm steamed Japanese rice
92 tablespoons soy sauce (for serving)
101 teaspoon sesame oil
11Pickled plum (umeboshi) and toasted nori for serving

Order ingredients on Instacart

Instructions

1
Whisk eggs with dashi, soy sauce, mirin, sugar, and salt until fully combined. Strain through a fine sieve for a smooth custard.
2
Heat a rectangular tamagoyaki pan over medium heat. Add oil and wipe with a paper towel to coat evenly.
3
Pour in one-third of the egg mixture. Let cook 30 seconds until just set on the bottom but still wet on top. Using chopsticks, roll the egg layer forward to the far end of the pan. Re-oil the empty part and pour in another third, lifting the rolled egg so batter flows underneath.
4
Once the second layer sets, roll the first log back over it, forming a double-thick roll. Repeat with the final portion. The tamagoyaki should have three visible golden layers and be firm but springy.
5
Slice into 4 rounds. Serve over warm rice with a drizzle of soy sauce and sesame oil, a pickled plum, and strips of toasted nori. This simple breakfast is nourishing, beautiful, and deeply Japanese in its attention to restraint and technique.