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+ servings
Atsuyaki Tamago Recipe

Atsuyaki Tamago

Yuka
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine Japanese
Servings 2 people

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!
Keyword egg
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