Fluffy and soft eggs for breakfast or a side dish? Atsuyaki Tamago is a classic Japanese food. Especially, this is 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
This is a simple and traditional breakfast menu in Japan!
Atsuyaki Tamago is also really good as side dish. When it’s a home party, it is easy to grab, and people compliment it! Great taste and great size.
- 2 large eggs
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 1/2 Tablespoon dashi powder HERE to buy
- Gather all the ingredients.
- In a medium bowl, add all the ingredients (eggs, soy sauce, sugar, dashi powder). 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 2/3 beaten egg in the pan. Stir with the chopsticks in a circle a couple of times.
- While the egg is still not cooked (raw), roll the egg toward you to collect on one side
- When the bottom is cooked enough to flip, flip the eggs over.
- Add the rest of the 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.
- Slice the Atsuyaki Tamago into 0.5 inches.
- If you can find daikon (Japanese white radish), grate it and put on top of the Atsuyaki Tamago. Then, add soy sauce on top!