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Japanese Scrambled Eggs (Tamagoyaki)

Servings: 2

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

  • 4 unit Eggs
  • 1 tbsp Sugar
  • 1 tbsp Soy Sauce
  • 1 tbsp Mirin
  • 1 tbsp Vegetable Oil
  • 2 cups Rice

Instructions:

  1. Beat the eggs in a bowl. Mix in the sugar, soy sauce, and mirin.
  2. Heat the oil in a non-stick frying pan over medium heat.
  3. Pour a portion of the egg mixture into the pan and spread it evenly. Once the surface of the egg starts to dry, start rolling the egg towards one end of the pan using a spatula.
  4. Once the egg is rolled up, move it to the end of the pan. Pour some more egg mixture into the pan, lift the rolled egg so that the mixture flows under it. Once the new layer dries, roll the previously made roll over it.
  5. Repeat this process until all the egg mixture is used up.
  6. Remove the rolled egg from the pan, let it cool down for a couple of minutes. Then, cut into bite-sized pieces.
  7. Serve with freshly steamed rice for a quick and easy Japanese breakfast.