When it comes to eggs, Japan has a rich culinary tradition that showcases the versatility and deliciousness of this staple ingredient. From simple breakfast dishes to elaborate sushi creations, eggs are a fundamental component of many beloved Japanese recipes. In this article, we’ll explore 20 delectable Japanese egg recipes that you must try. Whether you’re a seasoned cook or a curious foodie, these dishes are sure to inspire your culinary creativity and satisfy your cravings.
From classic tamagoyaki (Japanese rolled omelette) to innovative creations like dashimaki tamago (dashi-flavored rolled omelette), we’ll take you on a gastronomic journey across Japan. So, let’s crack open the world of Japanese egg recipes and start cooking!
Tamagoyaki (Japanese Rolled Omelette)
Discover the art of tamagoyaki, a classic Japanese dish that’s both delicious and visually appealing. This rolled omelette is typically served at traditional Japanese meals, such as New Year’s celebrations or special occasions.
Ingredients:
– 2 eggs
– 1/4 teaspoon salt
– 1 tablespoon soy sauce (optional)
– 1 tablespoon sake (optional)
Instructions:
1. In a bowl, whisk together eggs and salt until well mixed.
2. Heat a non-stick pan over medium heat. Add a small amount of oil or butter to prevent sticking.
3. Pour in the egg mixture and let it cook for about 30 seconds, until the edges start to set.
4. Use a spatula to gently lift and fold the edges towards the center, creating a rectangular shape.
5. Continue rolling and folding the omelette until it’s almost fully cooked.
6. If desired, add soy sauce or sake to one end of the omelette and use the spatula to spread evenly.
7. Cook for an additional 10-15 seconds to allow flavors to meld.
Cooking Time: Approximately 4-5 minutes
Okonomiyaki (Savory Japanese Pancake with Egg)
A classic Japanese street food, Okonomiyaki is a savory pancake filled with eggs, cabbage, and your choice of protein. This recipe makes one large pancake, perfect for sharing or devouring on your own.
Ingredients:
– 1/2 cup all-purpose flour
– 1/2 cup water
– 1/4 cup grated cabbage
– 2 eggs
– 1/4 cup diced pork belly (or substitute with chicken, seafood, or tofu)
– 2 tablespoons soy sauce
– 2 tablespoons okonomiyaki sauce (available at Asian markets)
– Sesame seeds and chopped scallions for garnish
Instructions:
1. In a large bowl, whisk together flour and water to form a smooth batter.
2. Add grated cabbage, eggs, diced pork belly, soy sauce, and okonomiyaki sauce to the batter. Mix until just combined.
3. Heat a 10-inch non-stick skillet or cast-iron pan over medium-high heat.
4. Pour in the batter and cook for 3-4 minutes on the first side, until the edges start to set.
5. Flip the pancake and cook for an additional 2-3 minutes, until cooked through.
6. Garnish with sesame seeds and chopped scallions. Serve hot.
Cooking Time: 8-10 minutes
Oyakodon (Chicken and Egg Rice Bowl)
A classic Japanese comfort food dish that’s easy to make and packed with flavor. This Oyakodon recipe combines juicy chicken, savory sauce, and a runny egg on top of fluffy rice.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups cooked Japanese-style short-grain rice (preferably Koshihikari or Akita Komachi)
– 2 eggs
– 1/4 cup soy sauce
– 1/4 cup sake (Japanese rice wine) or dry white wine
– 2 tbsp mirin (sweet Japanese cooking sake)
– 2 tsp sugar
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. Cook the rice according to package instructions.
2. In a separate pan, cook the chicken in a little oil until browned. Add soy sauce, sake, mirin, and sugar. Simmer until the sauce thickens and the chicken is cooked through.
3. Fry an egg in the same pan until the whites are set and yolks are still runny.
4. Assemble the Oyakodon by placing cooked rice on a plate, then topping with chicken, and finally finishing with the fried egg.
5. Garnish with sesame seeds and chopped green onions if desired.
Cooking Time: 20-25 minutes
Chawanmushi (Savory Egg Custard)
A traditional Japanese savory egg custard, Chawanmushi is a popular side dish or appetizer that pairs well with various main courses. This simple recipe yields a creamy and flavorful treat.
Ingredients:
– 2 large eggs
– 1/2 cup dashi broth (or substitute with chicken or vegetable stock)
– 1/4 cup soy sauce
– 1/4 cup sake (optional)
– 1/2 teaspoon grated ginger
– Salt to taste
– 1 tablespoon sesame oil (for greasing the cups)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a bowl, whisk together eggs, dashi broth, soy sauce, sake (if using), and grated ginger until well combined.
3. Grease 4-6 small cups with sesame oil.
4. Pour the egg mixture into the prepared cups, filling them about 3/4 of the way full.
5. Place the cups in a baking dish and add hot water to come halfway up the sides.
6. Bake for 12-15 minutes or until the edges are set and the centers are still slightly jiggly.
7. Remove from the oven and let cool before serving.
Cooking Time: 12-15 minutes
Onsen Tamago (Hot Spring Eggs)
Experience the Japanese art of cooking eggs to perfection with Onsen Tamago, a popular breakfast or snack item. This simple recipe yields creamy, savory, and slightly sweet boiled eggs.
Ingredients:
– 1-2 eggs
– 180°F – 190°F (82°C – 88°C) water
– 1 tablespoon sake (optional)
– 1 teaspoon soy sauce (optional)
Instructions:
1. Fill a pot with enough water to cover the eggs by about an inch.
2. Bring the water to the desired temperature.
3. Gently place the eggs into the hot water.
4. Cook for exactly 6 minutes and 27 seconds (yes, it’s precise!).
5. Remove the eggs from the water with a slotted spoon.
6. Immediately transfer the eggs to an ice bath to stop cooking.
7. Once cooled, gently crack the shells and peel.
8. If desired, drizzle with sake and soy sauce for added flavor.
Cooking Time: 6 minutes 27 seconds
Dashimaki Tamago (Dashi-Flavored Rolled Omelette)
A traditional Japanese dish, Dashimaki Tamago is a delicate and flavorful rolled omelette infused with the savory goodness of dashi. This simple yet impressive recipe is perfect for any occasion.
Ingredients:
– 2 eggs
– 1/4 cup dashi broth (see note)
– 1 tablespoon soy sauce
– 1 teaspoon sake or mirin
– Salt and pepper to taste
Instructions:
1. In a small bowl, whisk together eggs, dashi broth, soy sauce, and sake/mirin.
2. Heat a non-stick pan over medium heat and add the egg mixture.
3. Cook until the edges start to set (about 30 seconds).
4. Loosen the omelette with a spatula and fold it in half.
5. Continue cooking for another 30-45 seconds, until the eggs are almost set.
6. Use the spatula to roll the omelette tightly.
7. Serve immediately.
Cooking Time: 2-3 minutes
Gyudon with Egg (Beef and Egg Rice Bowl)
Gyudon, a popular Japanese dish, is a flavorful and comforting rice bowl filled with tender beef and a runny egg. This simple recipe brings together the rich flavors of soy sauce, sugar, and mirin to create a savory and sweet harmony.
Ingredients:
– 1 lb beef (thinly sliced), such as ribeye or sirloin
– 2 cups cooked Japanese short-grain rice
– 2 eggs
– 2 tablespoons soy sauce
– 1 tablespoon sugar
– 1 tablespoon mirin
– 1 teaspoon sesame oil
– Salt and pepper, to taste
– Green onions, for garnish
Instructions:
1. Cook the beef in a pan with sesame oil until browned, about 3-4 minutes. Remove from heat.
2. In a separate pan, cook the eggs over medium heat until the whites are set and yolks are still runny.
3. Add soy sauce, sugar, and mirin to the cooked beef; stir-fry for 1 minute.
4. Divide the rice into two bowls. Top with the beef mixture, followed by a runny egg.
5. Season with salt and pepper to taste.
6. Garnish with green onions.
Cooking Time: 15-20 minutes
Japanese-Style Scrambled Eggs
Add a touch of Japan to your breakfast routine with this simple and flavorful recipe.
Ingredients:
– 2 large eggs
– 1 tablespoon soy sauce
– 1 tablespoon sake or dry white wine (optional)
– 1 teaspoon grated daikon (or substitute with thinly sliced yellow onion)
– 1/4 teaspoon ground white pepper
– Salt, to taste
– Chopped scallions and toasted sesame seeds for garnish (optional)
Instructions:
1. Crack the eggs into a bowl and whisk until smooth.
2. Add soy sauce, sake or wine (if using), daikon, and white pepper. Whisk until well combined.
3. Heat a non-stick pan over medium heat. Pour in the egg mixture.
4. Cook for 30-40 seconds, until the edges start to set.
5. Use a spatula to gently scramble the eggs, breaking them up into small curds.
6. Continue cooking and scrambling until the eggs are cooked through, about 2-3 minutes more.
7. Season with salt to taste.
8. Garnish with chopped scallions and toasted sesame seeds (if using).
Cooking Time: 4-5 minutes
Egg Sushi (Tamago Sushi)
A classic Japanese snack that’s both simple and delicious, egg sushi is a great introduction to the world of maki rolls. This recipe yields a soft and creamy egg filling wrapped in seaweed and served with soy sauce.
Ingredients:
– 2 cups cooked Japanese-style rice (short-grain rice)
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 2 large eggs, beaten
– 1 tablespoon vegetable oil
– 1 sheet of nori seaweed
– Soy sauce for serving
Instructions:
1. In a medium bowl, combine cooked rice, sugar, and salt. Mix well.
2. Heat the vegetable oil in a small non-stick pan over medium heat. Pour in the beaten eggs and cook until scrambled.
3. Add the egg mixture to the rice mixture and mix until well combined.
4. Lay a sheet of nori seaweed flat on a cutting board. Spread a thin layer of the egg-rice mixture onto the seaweed, leaving a 1-inch border at the top.
5. Roll the sushi using a bamboo sushi mat or a clean tea towel. Slice into individual pieces.
6. Serve with soy sauce for dipping.
Cooking Time: 15-20 minutes
Katsu Don (Pork Cutlet and Egg Rice Bowl)
Katsu Don, or Pork Cutlet and Egg Rice Bowl, is a beloved Japanese comfort food that combines crispy pork cutlets with fluffy egg rice. This simple yet satisfying dish is perfect for any meal or snack.
Ingredients:
– 4 pork cutlets (about 1/2 pound)
– 1 cup all-purpose flour
– 1/2 cup panko breadcrumbs
– 1/4 cup vegetable oil
– 2 cups cooked Japanese rice
– 2 eggs, beaten
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. Prepare the pork cutlets by coating them in flour, shaking off excess, then dipping in beaten eggs and finally coating with panko breadcrumbs.
2. Heat vegetable oil in a large frying pan over medium-high heat. Fry the pork cutlets until golden brown and crispy, about 3-4 minutes per side.
3. Cook Japanese rice according to package instructions.
4. In a small bowl, whisk together soy sauce and beaten eggs. Pour the egg mixture into the cooked rice and stir-fry until combined and fluffy.
5. Serve the fried pork cutlets on top of the egg rice, garnished with sesame seeds and chopped green onions if desired.
Cooking Time: 15-20 minutes
Japanese Egg Sandwich (Tamago Sando)
A classic Japanese twist on the humble egg sandwich, Tamago Sando is a simple yet satisfying snack or light meal that combines soft-boiled eggs, lightly toasted bread, and savory flavors.
Ingredients:
– 2 large eggs
– 4 slices of Japanese milk bread (or similar white bread)
– 1 tablespoon soy sauce
– 1 tablespoon sake (optional)
– Salt and pepper to taste
– Optional: sliced green onions, sesame seeds, or pickled ginger for garnish
Instructions:
1. Soft-boil the eggs by placing them in a single layer in a saucepan of simmering water. Cook for 6-7 minutes, then transfer to an ice bath to stop cooking.
2. Toast the bread until lightly browned.
3. In a small bowl, whisk together soy sauce and sake (if using). Brush the mixture evenly onto the toasted bread slices.
4. Slice the cooled eggs in half lengthwise.
5. Assemble the sandwiches by placing an egg on each bread slice, then serve.
Cooking Time: 15-20 minutes
Tsukimi Udon (Moon-Viewing Udon with Egg)
Celebrate the beauty of the full moon with this traditional Japanese udon dish, typically served on the 15th day of the lunar month.
Ingredients:
– 200g udon noodles
– 4 cups dashi broth (or vegetable broth)
– 2 tablespoons soy sauce
– 1 tablespoon sake (or dry white wine)
– 1 egg
– 1/4 teaspoon salt
– Sesame seeds and grated daikon radish for garnish (optional)
Instructions:
1. Cook udon noodles according to package instructions. Drain and set aside.
2. In a large saucepan, combine dashi broth, soy sauce, and sake. Bring to a simmer over medium heat.
3. Crack the egg into a small bowl and whisk lightly. Temper the egg by slowly pouring in 1/4 cup of hot broth while whisking constantly.
4. Add the tempered egg mixture back into the saucepan and stir well to combine.
5. Add cooked udon noodles to the saucepan, tossing gently to coat with the egg-enriched broth.
6. Season with salt to taste.
7. Serve immediately, garnished with sesame seeds and grated daikon radish if desired.
Cooking Time: 20-25 minutes
Japanese Egg Drop Soup
This traditional Japanese soup is a comforting and flavorful dish that’s perfect for any occasion. With its silky egg drops and savory chicken broth, it’s sure to warm your heart and belly.
Ingredients:
– 2 cups chicken broth
– 1 cup water
– 1/4 cup soy sauce (shoyu)
– 1 tablespoon sesame oil
– 2 large eggs
– 1 teaspoon grated ginger
– Salt and pepper, to taste
– Scallions, chopped (optional)
Instructions:
1. In a medium saucepan, combine chicken broth, water, soy sauce, and sesame oil.
2. Bring the mixture to a boil over high heat.
3. Reduce heat to low and create thin egg-drop-like strands by slowly pouring in the eggs while stirring the soup with a spoon in a zig-zag motion.
4. Cook for an additional 5-7 minutes or until the eggs are cooked through.
5. Add grated ginger, salt, and pepper to taste.
6. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 15-20 minutes
Egg and Noodle Stir-Fry
A classic Chinese-inspired dish that’s quick, easy, and delicious! This egg and noodle stir-fry is a great way to use up leftover noodles and eggs.
Ingredients:
– 2 cups cooked noodles (any type)
– 4 eggs
– 1 tablespoon vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cook the noodles according to package instructions and set aside.
2. Beat the eggs in a bowl and season with salt and pepper.
3. Heat the oil in a large skillet or wok over medium-high heat.
4. Add the onion and garlic; stir-fry until softened (about 2 minutes).
5. Pour in the eggs; scramble until cooked through (about 3-4 minutes).
6. Add the cooked noodles, soy sauce, and scallions (if using); stir-fry until combined.
7. Serve hot and enjoy!
Cooking Time: Approximately 10-12 minutes.
Japanese Egg Curry
This Japanese-inspired egg curry recipe combines the creamy richness of eggs with the warm spices of Indian curry, resulting in a unique and delicious dish. Perfect for breakfast, lunch, or dinner, this recipe is easy to make and sure to please.
Ingredients:
– 4 eggs
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes.
2. Add garlic, curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
3. Crack eggs into the skillet and scramble until cooked through, breaking up any large curds.
4. Stir in coconut milk and season with salt and pepper to taste.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 15-20 minutes
Egg and Vegetable Tempura
A Japanese-inspired delight that combines the richness of eggs with the crunch of tempura batter, all wrapped up in a flavorful vegetable package.
Ingredients:
– 1 cup mixed vegetables (bell peppers, zucchini, carrots, etc.)
– 2 large eggs
– 1/2 cup all-purpose flour
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Tempura seasoning (optional)
Instructions:
1. Cut the mixed vegetables into bite-sized pieces.
2. In a separate bowl, whisk together the eggs and flour until smooth.
3. Add the soda water to the egg mixture and stir gently to combine.
4. Dip each vegetable piece into the egg mixture, then coat with additional flour if desired.
5. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
6. Fry the coated vegetables in batches until golden brown, about 3-4 minutes per batch.
7. Drain excess oil on paper towels and serve hot. If desired, sprinkle with tempura seasoning for an added flavor boost.
Cooking Time: About 15-20 minutes total, depending on the number of vegetable pieces and frying time.
Japanese Egg Salad
A refreshing twist on traditional egg salad, this Japanese-inspired version combines creamy eggs with sweet pickled ginger and tangy soy sauce.
Ingredients:
– 4 large eggs, hard-boiled and cooled
– 1/2 cup mayonnaise
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon grated fresh ginger
– Salt and pepper to taste
– Chopped scallions or sesame seeds for garnish (optional)
Instructions:
1. Cut the eggs into small pieces.
2. In a medium bowl, whisk together mayonnaise, soy sauce, rice vinegar, and grated ginger until smooth.
3. Add the egg pieces to the bowl and gently fold until well coated with the dressing.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Garnish with chopped scallions or sesame seeds, if desired.
Cooking Time: 10-15 minutes (prep), 30 minutes (chilling)
Egg Miso Soup
Warm up with this comforting Japanese-inspired soup, perfect for a cozy evening.
Ingredients:
– 2 large eggs
– 2 cups dashi broth (or vegetable broth)
– 1/4 cup white miso paste
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Scallions, thinly sliced, for garnish
Instructions:
1. Crack the eggs into a bowl and whisk until smooth.
2. In a medium saucepan, combine dashi broth, miso paste, soy sauce, and grated ginger. Whisk until the miso is fully dissolved.
3. Bring the mixture to a simmer over medium heat.
4. Slowly pour in the egg mixture, stirring constantly with a spoon or whisk.
5. Continue cooking for 2-3 minutes, or until the soup has thickened slightly and the eggs are cooked through.
6. Season with salt and pepper to taste.
7. Ladle into bowls and garnish with thinly sliced scallions.
Cooking Time: 10-12 minutes
Japanese Egg Fried Rice
Savor the simplicity of this classic Japanese dish, where fluffy eggs and savory rice come together in a harmonious blend of flavors.
Ingredients:
– 2 cups cooked Japanese rice (preferably day-old)
– 1 egg
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent (about 2 minutes).
3. Push the onion aside; add the egg and scramble it into small pieces.
4. Mix the egg with the onion and set aside.
5. Add the cooked rice to the skillet, breaking up any clumps.
6. Stir-fry the rice for about 5 minutes, or until lightly toasted.
7. Add soy sauce, salt, and pepper; mix well.
8. Combine the cooked egg mixture with the rice; stir-fry everything together.
9. Cook for an additional minute to combine flavors.
Cooking Time: 15-20 minutes
Egg and Tofu Stir-Fry
A simple and flavorful stir-fry recipe that combines the richness of eggs with the protein-packed goodness of tofu, perfect for a quick weeknight dinner or lunch.
Ingredients:
– 1/2 cup firm tofu, drained and cubed
– 2 large eggs
– 1 tablespoon vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the oil in a non-stick skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3 minutes.
3. Add the tofu; cook until golden brown on all sides, about 5 minutes.
4. Push the tofu to one side of the pan. Crack in the eggs; scramble until cooked through, breaking up into small pieces as it cooks.
5. Mix the eggs with the tofu; stir in soy sauce.
6. Season with salt and pepper to taste.
7. Garnish with green onions, if desired.
Cooking Time: 12-15 minutes
Summary
Discover the delicious world of Japanese eggs with these 20 mouth-watering recipe ideas! From classic Tamagoyaki (Japanese Rolled Omelette) to unique Okonomiyaki (Savory Japanese Pancake with Egg), explore the versatility of eggs in Japanese cuisine. Try Oyakodon (Chicken and Egg Rice Bowl) or Chawanmushi (Savory Egg Custard) for a comforting meal, or get adventurous with Onsen Tamago (Hot Spring Eggs) and Dashimaki Tamago (Dashi-Flavored Rolled Omelette). With recipes ranging from Japanese-Style Scrambled Eggs to Egg Sushi (Tamago Sushi), there’s something for every egg lover. Read on to learn how to make these 20 delicious Japanese egg dishes!
