japanese scrambled eggs

<p><em>Japanese scrambled eggs made vegan using yuba and an eggy sauce! Perfectly sweet n' savory, soft &amp; runny.</em></p>

Tamagoyaki Scramble

silken tofu (60 grams)

tbsp chickpea, white rice

kombu dashi granules (or 1 tsp miso paste)

mirin (10 grams)

tsp sugar (10 grams)

tsp baking powder

tsp black salt

pepper

yeast (8 grams)

turmeric (for colour)

kizami nori (cut up seaweed)

soy sauce

scallions

sesame seeds

If using dried yuba, rehydrate in hot water for 3-5 minutes. Roughly tear the yuba into smaller pieces, about a palm sized.

Blend the silken tofu, soy milk, flour, soy sauce, dashi, mirin, sugar and baking powder until smooth. This will be our eggy sauce that also scrambles.

Heat a pan over medium heat and add oil or vegan butter. Add the silken tofu mixture and place the yuba pieces on top. Let it cook for about 1-2 minutes without touching it. Once the edges start to look cooked, use chopsticks or a spatula and push the edges toward the middle. Reduce the heat to low and cook for another 30-45 seconds, pushing the egg mixture every few seconds until desired consistency. Using your fingers, pinch the black salt on top. 

Remove from stove and serve over rice or on the side. Enjoy!

Oh man! All of your Japanese recipes are taking me back big time! Bachan used to make this for me as an afternoon snack. I was weird and would douse the scramble with black pepper too. Stoked to make this vegan version as I haven’t had eggs in forever. Using yuba is genius!

Super delicious. The texture of the yuba sheets were on point. The black salt is a must if you like the "eggy" flavor but everything was soooo good. I was out of chickpea flour which I usually use for okonomiyaki or egg foo young. I used mochiko flour instead but will have to try it again when we get chickpea flour again. I also add some crunchy garlic chili oil also.

This quick &amp; easy Oyakodon features tender pieces of chicken simmered in a sweet and savory broth and wrapped in a soft egg scramble to be served over a warm bed of rice. This simple &amp; delicious donburi comes together in a single pan in just a few minutes, making it the ideal comfort meal for the weekdays.

Oyakodon (Japanese Chicken & Egg Rice Bowl)

g skinless boneless chicken thighs

onion

chicken stock (or dashi)

soy sauce (or more to taste)

mirin

tsp sugar

eggs (lightly beaten)

rice (to serve)

Combine chicken, soy sauce, mirin, and sugar in a medium bowl and set aside for 5-10 minutes while preparing the other ingredients.

Add chicken stock to a small pan over medium heat. When it comes to a boil, add onion and cook until aromatic, about 1 minute. Add the chicken mixture, cover, and cook for about 2 minutes before flipping to the other side.

When the chicken is almost cooked through, pour the egg mixture evenly into the pan and cook for a few seconds until the bottom is nearly set.

Lightly scramble the eggs and cook for a few seconds more until the eggs are still a bit runny. The residual heat will continue to cook the eggs. Serve over a bowl of hot rice, garnish and enjoy!

This quick &amp; easy Omurice recipe features savory ketchup fried rice wrapped in a soft and luscious egg omelette to give you a burst of flavor in every bite. This simple and delicious omelette rice is the ultimate comfort food for the weekdays and one that your whole family will love.

15-Minute Omurice (Japanese Omelette Rice)

vegetable oil (divided)

green onion (white parts)

onion (diced)

(30 g) carrot (diced)

100 g spam

2-3 (50 g) button mushrooms (diced)

rice (preferably day-old (see notes below))

tbsp ketchup

eggs (large)

tbsp milk

salt

ketchup and parsley (optional) (for garnish)

Heat oil in a large pan over medium heat, and add green onion and onion. Cook until fragrant. Add carrot, spam, and mushroom, and cook for 3-4 minutes.

Add rice, soy sauce, and ketchup and mix to combine, ensuring all grains are evenly coated. Add to a small bowl and press down to shape the rice.

Combine eggs, milk, and salt in a bowl. Heat oil in a non-stick skillet over medium heat, and pour in the egg mixture. Lightly scramble for a few seconds until the eggs are about 80% cooked through, and remove from heat.

Place a large plate over the bowl of rice, hold it in the center, and flip carefully to plate the rice in a dome shape. Cover the rice with the egg omelette, and garnish with ketchup and parsley to serve. Enjoy!

Top 3 japanese scrambled eggs recipes from across the web

The most viewed japanese scrambled eggs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Tamagoyaki Scramble

Oyakodon (Japanese Chicken & Egg Ri...

15-Minute Omurice (Japanese Omelett...

Top 3 japanese scrambled eggs recipes from across the web

The most viewed japanese scrambled eggs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tamagoyaki Scramble

Oyakodon (Japanese Chicken & Egg Ri...

15-Minute Omurice (Japanese Omelett...

The most viewed japanese scrambled eggs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine