Get ready to experience a delightful twist on traditional scrambled eggs with my Sweet Japanese Scrambled Eggs recipe! This easy-to-make dish brings the sweet, savory flavor of tamago eggs from sushi restaurants straight to your kitchen in a scrambled presentation! Perfect for breakfast or as a unique side, these fluffy scrambled eggs are a fun and delicious way to enjoy a Japanese favorite. Dive in and discover just how simple and tasty this dish can be!
Table of Contents
Why I Love This Recipe
Let me tell you why my Japanese Sweet Scrambled Eggs is one of my favorites in the morning! They’re a delightful twist on a classic dish, inspired by the tamago eggs you find in sushi restaurants. Just like with my Japanese Scrambled Eggs, these Japanese style eggs uses dashi as the base, creating a unique flavor profile with hints of umami and sweetness that you won’t find in regular scrambled eggs!
Serve it on its own, or use it on my Japanese Scrambled Egg Rice Bowl or Japanese Spam Egg Rice Bowl served with my homemade Donburi Sauce! You can also use it as an egg wrap in recipes like my Egg Roll Sushi! This recipe is perfect for anyone who wants a quick, fuss-free way to enjoy delicious Japanese-style eggs at home in just 5 minutes or less. Trust me, once you try it, you’ll want to make it again and again!
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 the tamago style eggs.
- Japanese Sake – best to boil out the sake in a skillet before suing. 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.
- 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
We acknowledge that Mirin might not be readily available in all locations. To maintain the authentic flavors of this donburi sauce, my recipe modifies the ratio of Japanese sake and sweetener to substitute for mirin.
Essential Kitchen Equipment
Directions
Step 1 Begin by preparing the dashi base.
Step 2 Next, create egg mixture by combining eggs, dashi, Japanese sake (best to boil out in a skillet for 15-20 seconds before adding), and 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 3 Coat a frying pan with cooking spray 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 and transfer to a serving plate and top with chopped green onions.
Recipe Variations
For a savory variation, try my Japanese Scrambled Eggs with soy sauce, which gives the eggs a rich umami flavor with a savor base!
Pairing Recommendations
These Japanese-style sweet tamago eggs are a fantastic addition to any Japanese Breakfast set. Pair them with Japanese Baked Salmon for a balanced, flavorful meal paired with my classic Tofu Miso Soup!
Frequently Asked Questions
What is the ideal type of skillet to use for this recipe?
A large nonstick skillet with a flat bottom is ideal.
How do I know when the scrambled eggs are done cooking?
The eggs should be slightly runny but mostly set. They will continue to cook slightly after being removed from the heat.
Storage Tips
Store leftovers in an airtight container in the fridge. They will keep for 3-5 days.
Other Recipes You Might Like
Watch How To Make It
Sweet Japanese Scrambled Eggs
Ingredients
- 4 Eggs
- 2 tbsp Dashi
- 2 tbsp Japanese Sake boil for 15-20 second before
- 4 tsp Sweetener your preferred sweetener
- 1 Stalk Green Onions chopped
- Cooking Spray Oil
Instructions
- Gather all the ingredients.
- In a mixing bowl, combine eggs, dashi, boiled out Japanese sake, and sweetener. Use a hand whisk to beat the egg mixture until well combined.
- Coat a frying pan with cooking spray 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 and top with chopped green onions.
