Atsuyaki Tamago is a classic Japanese food that is fluffy and soft eggs for breakfast or a side dish. This is especially great for breakfast with Miso soup and cooked rice. It’s a complete set for a perfect breakfast!
Have you ever had Atsuyaki Tamago? It is a rolled omelet seasoned with dashi, sugar, and soy sauce. It is a simple food, so if you try cooking it once, you will always remember how 🙂
My favorite Japanese breakfast is:
- Atsuyaki Tamago
- Cooked rice
- Miso soup
This is a simple and traditional breakfast in Japan!
Atsuyaki Tamago is also really good as a side dish. When you host a dinner party it is easy to share, and people compliment it!
What is Atsuyaki Tamago
Atsuyaki Tamago is a Japanese dish that is often served as a side dish, a topping for sushi, or as a component of bento boxes. It is a slightly sweet, moist, square-shaped egg concoction that is also known as thick fried egg. The texture of Atsuyaki Tamago is firm and dense, and it’s much easier to make than other Japanese egg dishes like dashimaki tamago.
The Difference Between Atsuyaki Tamago, Tamagoyaki, and Dashimaki Tamago
Atsuyaki Tamago, Tamagoyaki, and Dashimaki Tamago are all Japanese omelettes that differ in their ingredients. Here are the differences between them:
- Tamagoyaki: Tamagoyaki is a dish made by adding seasonings such as sugar, salt, and soy sauce to well-beaten eggs, then baking them thinly and rolling them into a tube. You can also enjoy adding ingredients such as green onions, cheese, spinach, and mentaiko. Some people may often include it in bento boxes as a standard side dish.
- Atsuyaki Tamago : Atsuyaki tamago refers to thick tamagoyaki. Because it contains soy sauce, it turns brown. The strong flavor goes well with rice.
- Dashimaki Tamago: Dashi-maki tamago refers to a dish that is made by mixing well-beaten eggs with dashi, then frying them thinly and rolling them into a cylindrical shape. The difference from tamagoyaki is the presence of soup stock. The broth differs depending on the region, and the appeal is that you can enjoy the rich flavor combination of the broth and eggs.
Tips to Make Delicious Atsuyaki Tamago
- Use a small non-stick frying pan to make small, thick tamagoyaki without using extra eggs.
- Beat all the ingredients together with a fork or chopsticks. Don’t use a whisk since you don’t want it to get foamy.
- Use medium-low heat to ensure each layer is fully cooked through.
- Oil the pan even if it is non-stick to make the process easier and cleaner.
- Use a thin layer of egg mixture to avoid making the omelette paste-y in texture.
- Roll the tamagoyaki as tightly as possible to prevent gaps and air pockets in the omelet.
Q&A : Atsuyaki Tamago is Only for Breakfast?
The short answer is no. You can eat anytime like breakfast, lunch, dinner, snack, or in a bento box. But it’s most commonly associated with breakfast because many households make it for breakfast or bento boxes.
Similar Recipes to Atsuyaki Tamago on Oishi Book
- Onsen Tamago (温泉卵 : Hot Spring Eggs)
- Tamago Kinchaku (卵巾着 : Aburaage and Egg)
- Ramen marinated eggs (味玉、煮卵 : Ajitama, Nitamago)
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Atsuyaki Tamago
Ingredients
- 3 large egg(s)
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon mirin
- 1/2 teaspoon dashi powder HERE to buy
- 3 Tablespoon water
Instructions
- In a medium bowl, add all the ingredients (eggs, soy sauce, sugar, dashi powder, water, mirin). Mix everything, but try not to overbeat the eggs.
- Add vegetable oil in a square pan. Turn the heat to medium.
- When the square pan gets hot enough, add 1/3 beaten egg in the pan. Stir with chopsticks in a circle a couple of times.
- While the egg is still not cooked, roll the egg toward you to collect on one side.
- When the bottom is cooked enough to flip, flip the eggs over.
- Add another egg(1/3) where there is no egg in the pan. Gradually roll the cooked egg from the first part until the last layer is covered and you have a neat roll.
- Add the last egg(1/3) where there is no egg in the pan. Gradually roll the cooked egg from the first part until the last layer is covered and you have a neat roll.
- Lastly, push the egg against the edge of the pan to shape it.
Let's serve!
- Cut off the sides and slice the Atsuyaki Tamago into 0.7-1 inches long pieces.
Toppings (optional)
- If you can find daikon (Japanese white radish), grate it and put on top of the Atsuyaki Tamago. Then, add soy sauce on top!
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