Start your morning with my Japanese Scrambled Egg Rice Bowl, a delightful fusion of fluffy tamago eggs, steamed rice, and homemade donburi sauce! This easy-to-make dish brings the comforting flavors of a Japanese breakfast to your table in just 10 minutes. It’s the perfect way to enjoy a light, tasty, and satisfying start to your day!
Table of Contents
Why I Love This Recipe
What makes my Japanese Scrambled Egg Rice Bowl so special is how it’s my own creation, crafted in my kitchen to capture the essence of sushi style Tamagoyaki Eggs fused with a classic Japanese rice bowl all in one delightful bite! Imagine fluffy tamago Sweet Japanese Scrambled Eggs nestled atop steaming rice, adorned with chopped green onions, and drizzled with my signature Donburi Sauce!
Taking inspiration from my Soboro Donburi , this dish combines the comforting elements of scrambled eggs with the hearty satisfaction of a rice bowl, making it perfect for a quick breakfast or a light lunch. With every mouthful, this dish delivers a balance of sweet and savory flavors that will leave you craving more!
If you’re looking for an easy, fuss-free way to enjoy the taste of a Japanese breakfast, whip up my recipe in just 10 minutes and savor the satisfaction!
Ingredients
Ingredients
- Eggs – eggs used for the Japanese tamago mixture.
- Dashi – fish broth made from steeping kombu and bonito flakes with boiling water. Can also use Hondashi mixed in water for instant dashi. Base flavors for both the tamago style eggs and the donburi sauce.
- Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets. Adds additional umami flavor and balance out the flavors.
- Sweetener – use your preferred sweetener.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Rice – rice of choice. White is traditional used in Japanese cooking, but can also use brown or cauliflower rice depending on your preference.
- Green Onion – finely chopped green onion scallions used as the topping of the rice bowl.
- Cooking Spray Oil – use your preferred bottle or brand of cooking oil spray.
🥢 Dashi Pro Tip
For easier preparation of the dashi, use Hondashi mixed with water. This quick tip simplifies the process and ensures a flavorful base for your dish.
🍶 Mirin Note
I acknowledge that Mirin might not be readily available in all locations. To maintain the authentic flavors of the donburi sauce and tamago, my recipe modifies the ratio of Japanese sake and sweetener to substitute for mirin.
Essential Kitchen Equipment
Directions
Step 1 Begin by the preparing the Dashi base.
Step 2 Prepare the donburi sauce by combining 1/3 cup dashi, 2 tbsp Japanese sake, 1 tbsp each of soy sauce, and sweetener in a large skillet. Bring the mixture to a boil, then reduce to a simmer for 60 seconds uncovered. Remove from heat and set aside.
🍲 Simmering Pro Tip
For optimal results, ensure to Gently Simmer the sauce rather than allowing it to overboil. This technique helps preserve the flavors and textures of the ingredients.
Step 3 Next, prepare the egg mixture by combining eggs, 1 tbsp of dashi, 1 tbsp of Japanese sake, and 2 tsp of sweetener in a mixing bowl. Beat until the eggs are well combined.
🌀 Mixing Pro Tip
For the fluffiest texture, use a Hand Mixer to incorporate air into the beaten egg.
Step 4 Coat a frying pan with cooking oil and place it over medium-low heat. Once the pan is heated, pour in the egg mixture and gently scramble the eggs with a spatula until fluffy and cooked, about 30-45 seconds.
Step 5 Transfer the scrambled eggs on top of rice and sprinkle chopped green onions on top. Serve with the sauce on the side, and when ready to enjoy, drizzle the sauce over the dish as desired.
🌿 Garnishing Pro Tip
For an added touch of presentation, garnish with Toasted Sesame Seeds.
Recipe Variations
For a savory version of this recipe, try topping the rice bowl with my Japanese Scrambled Eggs instead. This variation focuses on adding a savory touch to your breakfast bowl. Or on the contrary, add some cooked spam on the bowl to make my Spam Egg Rice Bowl!
Pairing Recommendations
This simple meal pairs wonderfully with traditional Japanese sides like a warm bowl of Tofu Miso Soup, offering a comforting start to your Japanese breakfast experience. Accompany it with Japanese Baked Salmon for a complete Japanese Breakfast experience.
Frequently Asked Questions
Can I make this recipe ahead of time?
It's best enjoyed fresh, but you can prepare the components separately and assemble just before serving to maintain the best texture and flavor.
Can I use other types of rice?
Absolutely! You can use brown rice for extra nutrition or even cauliflower rice for a lower carb meal.
Can I use regular eggs instead of Japanese-style tamago eggs?
Yes, you can substitute regular scrambled eggs if you prefer. However, the Japanese tamago style provides a unique sweet-savory flavor profile.
Storage Tips
I recommended to consume this dish fresh, especially if the sauce is drizzled on. If you have leftovers, you can store them covered in the refrigerator for 1-2 days but keep in mind that the texture of the dish may diminish with time.
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Watch How To Make It
Japanese Scrambled Egg Rice Bowl
Ingredients
Egg Bowl
- 2 Eggs
- 1 tbsp Dashi
- 1 tbsp Japanese Sake
- 2 tsp Sweetener your preferred sweetener
- 2 Cups Rice
- 1 Stalk Green Onions
- Cooking Spray Oil
Donburi Sauce
- 1/3 Cup Dashi
- 2 tbsp Japanese Sake
- 1 tbsp Soy Sauce
- 1 tbsp Sweetener your preferred sweetener
Instructions
- Gather all the ingredients.
- In a large skillet or frying pan, combine 1/3 cup dashi, 2 tbsp Japanese sake, 1 tbsp soy sauce, and 1 tbsp sweetener. Bring the mixture to a boil, then reduce to a simmer and cook for 60 seconds. Remove from heat and set aside.
- In a mixing bowl, combine eggs, 1 tbsp of dashi, 1 tbsp of Japanese sake, and 2 tsp of sweetener. Use a hand whisk to beat the egg mixture until well combined.
- Coat a frying pan with oil and place it over medium-low heat. Once the pan is heated, pour in the egg mixture and scramble with a spatula until cooked and fluffy, about 30-45 seconds.
- Transfer the scrambled eggs to a bowl of rice. Sprinkle chopped green onions on top and serve with the donburi sauce on the side.