18 Delicious Japanese Egg Recipes for Every Occasion

Dive into the versatile world of Japanese cuisine with our roundup of 18 Delicious Japanese Egg Recipes for Every Occasion! Whether you’re whipping up a quick weeknight dinner, craving some comfort food, or looking for a seasonal favorite to impress your guests, these recipes are sure to delight. From fluffy tamagoyaki to savory okonomiyaki, get ready to elevate your cooking game with these egg-citing dishes. Let’s crack into it!

Tamagoyaki (Japanese Rolled Omelette)

Tamagoyaki, the sweet and savory Japanese rolled omelette, is a delightful addition to any breakfast or bento box, offering layers of flavor in every bite.

Ingredients

• 4 large eggs
• 1 tbsp sugar
• 1 tsp soy sauce
• 1 tsp mirin
• 1/4 tsp salt
• 1 tbsp vegetable oil

Instructions

1. In a bowl, whisk together 4 large eggs, 1 tbsp sugar, 1 tsp soy sauce, 1 tsp mirin, and 1/4 tsp salt until well combined but not frothy.
2. Heat a rectangular tamagoyaki pan or a small non-stick skillet over medium heat and add 1 tbsp vegetable oil, spreading it evenly.
3. Pour a thin layer of the egg mixture into the pan, tilting to cover the bottom. Once the edges set, gently roll the omelette from one side to the other using chopsticks or a spatula.
4. Push the rolled omelette to the far side of the pan, add a bit more oil if needed, and pour another thin layer of egg mixture, lifting the rolled omelette slightly to let the new layer flow underneath.
5. Repeat the rolling process once the new layer sets, continuing until all the egg mixture is used, creating a layered roll.
6. Remove from the pan and let it rest for a minute before slicing into 1-inch pieces. The tamagoyaki should be slightly sweet with a tender, layered texture that’s visually appealing when sliced.

Tip: For a fluffier texture, you can add a splash of dashi stock to the egg mixture, infusing the omelette with a subtle umami depth.

Okonomiyaki (Japanese Savory Pancake with Egg)

Dive into the world of Japanese comfort food with this easy Okonomiyaki recipe, a savory pancake that’s as fun to make as it is to eat.

Ingredients

• 1 cup all-purpose flour
• 3/4 cup dashi stock (or water as a substitute)
• 1 large egg
• 2 cups shredded cabbage
• 2 green onions, thinly sliced
• 2 tbsp vegetable oil
• 2 tbsp okonomiyaki sauce
• 1 tbsp mayonnaise
• 1 tsp bonito flakes
• 1 tsp aonori (dried seaweed flakes)

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 3/4 cup dashi stock, and 1 large egg until smooth.
2. Fold in 2 cups shredded cabbage and 2 thinly sliced green onions until evenly distributed.
3. Heat 2 tbsp vegetable oil in a large skillet over medium heat. Pour the batter into the skillet, shaping it into a round pancake. Cook for 5 minutes until the edges set.
4. Flip the pancake and cook for another 5 minutes until golden and cooked through.
5. Transfer to a plate, drizzle with 2 tbsp okonomiyaki sauce and 1 tbsp mayonnaise. Sprinkle with 1 tsp bonito flakes and 1 tsp aonori before serving.

The magic of okonomiyaki lies in its customizable toppings, making each bite a delightful mix of textures and flavors.

Tip: For a crispier edge, press down gently on the pancake with a spatula while cooking.

Chawanmushi (Japanese Egg Custard)

Discover the delicate flavors of Japan with this silky Chawanmushi, a savory egg custard that’s as elegant as it is comforting.

Ingredients

• 4 large eggs
• 2 cups dashi stock (can substitute with chicken stock for a different flavor)
• 1 tbsp soy sauce
• 1 tsp mirin
• 1/2 tsp salt
• 4 small shrimp, peeled and deveined
• 4 small pieces chicken thigh, boneless and skinless
• 4 shiitake mushrooms, stems removed
• 4 small pieces of kamaboko (fish cake), optional
• 1 green onion, thinly sliced for garnish

Instructions

1. Preheat your steamer over medium heat. If you don’t have a steamer, a large pot with a lid and a rack to elevate the cups will work.
2. In a bowl, gently beat the eggs without creating too much foam. Stir in the dashi stock, soy sauce, mirin, and salt until well combined.
3. Divide the shrimp, chicken thigh pieces, shiitake mushrooms, and kamaboko (if using) evenly among 4 small heatproof cups or bowls.
4. Pour the egg mixture through a fine sieve into each cup, filling them about 3/4 full to leave room for the custard to rise.
5. Cover each cup with aluminum foil to prevent water from dripping into the custard. Place the cups in the steamer and steam over medium heat for 15 minutes, then reduce the heat to low and steam for an additional 10 minutes, or until the custard is set but still jiggly in the center.
6. Remove from the steamer, garnish with green onion, and serve warm. The beauty of Chawanmushi lies in its layers of flavor and the surprise of ingredients hidden within the smooth custard.

Tip: For an extra smooth texture, strain the egg mixture twice before pouring it into the cups.

Oyakodon (Chicken and Egg Rice Bowl)

Warm up your evening with this comforting Oyakodon, a Japanese chicken and egg rice bowl that’s as easy to make as it is delicious.

Ingredients

• 1 cup short-grain white rice
• 1 1/2 cups water
• 2 boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 onion, thinly sliced
• 2 large eggs, lightly beaten
• 1/2 cup dashi stock
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sugar
• 2 green onions, thinly sliced for garnish

Instructions

1. Rinse the rice under cold water until the water runs clear. Cook the rice with 1 1/2 cups water in a rice cooker or on the stove according to package instructions.
2. In a medium skillet, combine the dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.
3. Add the chicken and onion to the skillet. Cook for about 5 minutes, or until the chicken is no longer pink.
4. Pour the beaten eggs over the chicken and onion. Cover the skillet and cook for 2 minutes, or until the eggs are just set.
5. Divide the cooked rice between two bowls. Top each with the chicken and egg mixture, spooning some of the cooking liquid over the top. Garnish with green onions.

The magic of Oyakodon lies in the silky eggs and savory-sweet broth that soaks into the rice, creating a dish that’s greater than the sum of its parts.

Tip: For an extra touch of authenticity, serve with a side of pickled ginger to cut through the richness.

Gyudon with Egg (Beef and Egg Rice Bowl)

Craving something savory, sweet, and utterly comforting? This Gyudon with Egg (Beef and Egg Rice Bowl) is your weeknight hero, combining thinly sliced beef, onions, and a softly set egg over steaming rice.

Ingredients

• 1 cup dashi stock
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 1 large onion, thinly sliced
• 1/2 lb thinly sliced beef (ribeye or sirloin)
• 2 eggs
• 2 cups cooked white rice
• 2 green onions, thinly sliced for garnish

Instructions

1. In a large skillet, combine dashi stock, soy sauce, mirin, and sugar over medium heat. Stir until the sugar dissolves.
2. Add the thinly sliced onion to the skillet and simmer for about 5 minutes, until the onion starts to soften.
3. Add the thinly sliced beef to the skillet, spreading it out evenly. Cook for about 3-4 minutes, until the beef is no longer pink.
4. While the beef cooks, crack the eggs into a small bowl and beat lightly. Pour the eggs over the beef and onion mixture. Cover the skillet and cook for 1-2 minutes, just until the eggs are softly set.
5. Divide the cooked white rice between two bowls. Top each bowl with the beef, onion, and egg mixture. Garnish with sliced green onions.

The magic of this dish lies in the harmony of flavors—the sweetness of mirin and sugar balances the savory depth of soy sauce and dashi, all enveloped by the richness of the egg.

Tip: For an extra touch of authenticity, serve with a side of pickled ginger or a sprinkle of shichimi togarashi for heat.

Katsu Don (Pork Cutlet and Egg Rice Bowl)

Craving something crispy, savory, and utterly comforting? This Katsu Don recipe brings together a golden pork cutlet and softly set eggs over a bed of steaming rice for a meal that’s as satisfying to make as it is to eat.

Ingredients

• 1 cup short-grain white rice
• 1 1/4 cups water
• 2 pork loin cutlets (about 1/2 inch thick)
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• 1 cup panko breadcrumbs
• 1/4 cup vegetable oil
• 1/2 onion, thinly sliced
• 2 large eggs
• 1/2 cup dashi stock
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sugar
• 2 green onions, thinly sliced

Instructions

1. Rinse the rice under cold water until the water runs clear. Cook the rice with 1 1/4 cups water in a rice cooker or on the stove according to package instructions.
2. Season the pork cutlets with salt and pepper. Dredge each cutlet in flour, dip in the beaten egg, then coat with panko breadcrumbs.
3. Heat the vegetable oil in a large skillet over medium heat. Fry the pork cutlets for 3-4 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
4. In the same skillet, sauté the sliced onion until soft. Add the dashi stock, soy sauce, mirin, and sugar, bringing the mixture to a simmer.
5. Slice the fried pork cutlets and place them on top of the onions in the skillet. Pour the 2 beaten eggs over the pork and onions. Cover and cook on low heat for 2-3 minutes until the eggs are just set.
6. Divide the cooked rice into two bowls. Top each with the pork and egg mixture, then garnish with sliced green onions.

The magic of Katsu Don lies in the contrast between the crispy pork and the silky, savory egg, all brought together by the sweet and umami-rich sauce. It’s a dish that turns simple ingredients into something extraordinary.

Tip: For an extra crispy cutlet, let the breaded pork sit for 5 minutes before frying to help the coating adhere better.

Japanese Soft-Boiled Eggs (Onsen Tamago)

Discover the silky, custard-like texture of Onsen Tamago, a Japanese soft-boiled egg that’s surprisingly simple to make at home.

Ingredients

• 4 large eggs
• 4 cups water
• 1 tbsp white vinegar
• 1 tsp salt

Instructions

1. In a medium pot, combine 4 cups water and 1 tbsp white vinegar. Bring to a gentle boil over medium heat.
2. Once boiling, reduce heat to low to maintain a simmer. Add 1 tsp salt to the water.
3. Gently add the eggs to the simmering water using a spoon. Cook for 6 minutes for a perfectly soft-boiled yolk.
4. While the eggs cook, prepare an ice bath by filling a large bowl with cold water and ice.
5. After 6 minutes, immediately transfer the eggs to the ice bath to stop the cooking process. Let them cool for at least 5 minutes.
6. Carefully peel the eggs under running water to reveal the delicate, custard-like yolk inside.

The magic of Onsen Tamago lies in its velvety yolk, a luxurious addition to ramen, rice bowls, or enjoyed simply with a sprinkle of salt.

Tip: For easier peeling, use eggs that are a few days old rather than fresh from the store.

Japanese Egg Sandwich (Tamago Sando)

There’s something irresistibly comforting about a Japanese Egg Sandwich, or Tamago Sando, with its creamy, slightly sweet egg filling nestled between soft, pillowy bread.

Ingredients

• 4 large eggs
• 1/4 cup mayonnaise
• 1 tbsp unsalted butter, softened
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 slices white sandwich bread, crusts removed

Instructions

1. Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then cover and remove from heat. Let stand for 10 minutes.
2. Drain the eggs and transfer to a bowl of ice water to cool for 5 minutes. Peel the eggs and chop them finely.
3. In a medium bowl, mix the chopped eggs with mayonnaise, butter, sugar, salt, and pepper until well combined.
4. Spread the egg mixture evenly on two slices of bread. Top with the remaining slices to form sandwiches.
5. Cut each sandwich into halves or quarters and serve immediately.

The secret to this sandwich’s dreamy texture lies in the finely chopped eggs mixed with just the right amount of mayo and butter, creating a filling that’s rich yet light.

Tip: For an extra fluffy texture, lightly toast the bread before assembling the sandwiches.

Japanese Scrambled Eggs (Iri Tamago)

Japanese Scrambled Eggs, or Iri Tamago, is a subtly sweet and savory dish that’s perfect for adding a touch of elegance to your breakfast or bento box.

Ingredients

• 4 large eggs
• 2 tbsp sugar
• 1/2 tsp salt
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp vegetable oil

Instructions

1. In a bowl, whisk together the eggs, sugar, and salt until well combined.
2. Heat the vegetable oil in a non-stick skillet over medium-low heat.
3. Pour the egg mixture into the skillet. Using a spatula, gently stir the eggs as they begin to set, creating small curds.
4. When the eggs are halfway cooked, add the soy sauce and mirin. Continue to stir gently until the eggs are fully cooked but still moist, about 5 minutes total.
5. Remove from heat and let it sit for a minute before serving.

The key to Iri Tamago’s unique texture is the gentle stirring, which creates delicate, fluffy curds that melt in your mouth.

Tip: For an extra touch of sweetness, you can sprinkle a little more sugar on top before serving.

Japanese Egg Curry

Warm up your kitchen with this comforting Japanese Egg Curry, a delightful twist on the classic that’s both hearty and surprisingly simple to make.

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 2 carrots, cut into 1-inch pieces
• 2 potatoes, cut into 1-inch pieces
• 4 cups water
• 1 package (3.5 oz) Japanese curry roux
• 4 large eggs
• 1 tablespoon soy sauce
• 1 teaspoon sugar

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Add the carrots and potatoes to the pot, stirring to combine with the onions. Pour in the water and bring to a boil. Reduce heat to simmer, cover, and cook for 15 minutes, or until the vegetables are tender.
3. Break the curry roux into pieces and add to the pot, stirring until completely dissolved. Simmer for another 5 minutes, allowing the sauce to thicken.
4. While the curry simmers, boil the eggs in a separate pot for 7 minutes for a soft boil, then cool in ice water before peeling and halving.
5. Stir in the soy sauce and sugar into the curry, then gently add the halved eggs, warming them through for about 2 minutes.

The magic of this dish lies in the soft-boiled eggs, which add a creamy texture that contrasts beautifully with the rich, spiced curry.

Tip: For an extra layer of flavor, try adding a splash of apple juice to the curry when dissolving the roux.

Japanese Egg Drop Soup (Kakitama-jiru)

Warm up with this comforting Japanese Egg Drop Soup, a simple yet flavorful dish that brings a touch of elegance to your weeknight dinners.

Ingredients

• 4 cups dashi stock (or chicken broth as a substitute)
• 2 large eggs, lightly beaten
• 1 tbsp soy sauce
• 1 tsp salt
• 1/2 tsp sugar
• 1 green onion, thinly sliced
• 1 tsp cornstarch dissolved in 1 tbsp water (optional, for thickening)

Instructions

1. In a medium pot, bring the dashi stock to a gentle boil over medium heat.
2. Stir in the soy sauce, salt, and sugar until fully dissolved.
3. If using, slowly add the cornstarch mixture, stirring continuously until the soup slightly thickens, about 1 minute.
4. Reduce the heat to low. Slowly drizzle the beaten eggs into the soup in a circular motion, then let sit for 30 seconds without stirring to form silky ribbons.
5. Gently stir once, then remove from heat. Sprinkle with green onions before serving.

The magic of this soup lies in the delicate egg ribbons that float gracefully in the savory broth, offering a beautiful texture contrast.

Tip: For an extra umami kick, add a splash of mirin or a pinch of bonito flakes to the broth before adding the eggs.

Japanese Egg Noodles with Egg (Tamago Toji Udon)

There’s something incredibly comforting about a bowl of Japanese Egg Noodles with Egg, or Tamago Toji Udon, with its silky broth and tender noodles. It’s a simple dish that feels like a warm hug on a chilly day.

Ingredients

• 2 servings of udon noodles
• 4 cups of dashi stock
• 2 tablespoons of soy sauce
• 1 tablespoon of mirin
• 1 teaspoon of sugar
• 2 large eggs, lightly beaten
• 2 green onions, thinly sliced

Instructions

1. Bring a large pot of water to a boil and cook the udon noodles according to package instructions. Drain and set aside.
2. In the same pot, combine the dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.
3. Once simmering, slowly pour in the beaten eggs while stirring the broth gently to create ribbons of cooked egg.
4. Divide the cooked udon noodles between two bowls and ladle the hot broth and egg mixture over the noodles.
5. Garnish with sliced green onions and serve immediately.

The magic of Tamago Toji Udon lies in the delicate egg ribbons that thicken the broth slightly, creating a luxurious texture without any cream. It’s a testament to how simple ingredients can transform into something extraordinary.

Tip: For an extra depth of flavor, you can add a splash of sake to the broth along with the other seasonings.

Japanese Eggplant and Egg Stir-fry (Nasu to Tamago no Itame)

This Japanese Eggplant and Egg Stir-fry is a cozy, comforting dish that brings a touch of Japanese home cooking to your kitchen, with a perfect balance of savory and slightly sweet flavors.

Ingredients

• 2 medium Japanese eggplants (about 1 lb), cut into 1-inch cubes
• 3 large eggs, beaten
• 2 tbsp vegetable oil
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sugar
• 1/2 tsp salt
• 1 green onion, thinly sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add the eggplant cubes and stir-fry for 5 minutes until they start to soften.
2. In a small bowl, mix together the soy sauce, mirin, sugar, and salt. Pour this mixture over the eggplant and continue to stir-fry for another 3 minutes until the eggplant is tender and the sauce has reduced slightly.
3. Push the eggplant to one side of the skillet. Add the remaining 1 tbsp vegetable oil to the empty side and pour in the beaten eggs. Let the eggs set for about 30 seconds, then scramble them gently until just cooked.
4. Mix the scrambled eggs with the eggplant, stirring gently to combine. Sprinkle with sliced green onions and remove from heat.

The magic of this dish lies in the contrast between the creamy eggs and the tender, flavorful eggplant, all brought together with a simple yet impactful sauce.

Tip: For an extra layer of flavor, try adding a sprinkle of toasted sesame seeds or a drizzle of sesame oil before serving.

Japanese Egg and Rice Bowl (Tamago Kake Gohan)

Start your morning with a comforting bowl of Tamago Kake Gohan, a simple yet satisfying Japanese dish that combines the creamy texture of raw egg with steaming hot rice.

Ingredients

• 1 cup cooked Japanese short-grain rice
• 1 large egg, preferably pasteurized
• 1 tbsp soy sauce
• 1/2 tsp mirin
• 1/4 tsp salt
• 1 green onion, thinly sliced
• 1 sheet nori, torn into small pieces (optional)

Instructions

1. Place the cooked rice in a bowl while it’s still hot.
2. Crack the egg over the rice, ensuring the yolk remains intact.
3. Drizzle the soy sauce, mirin, and sprinkle the salt over the egg and rice.
4. Using chopsticks or a fork, gently mix everything together until the egg is lightly cooked by the heat of the rice and the mixture becomes creamy.
5. Top with sliced green onion and nori pieces if using.

The magic of Tamago Kake Gohan lies in the egg’s transformation into a silky sauce that coats each grain of rice, creating a dish that’s both humble and luxurious.

Tip: For an extra layer of flavor, try adding a few drops of sesame oil or a sprinkle of toasted sesame seeds before serving.

Japanese Egg and Tofu Salad (Tamago to Tofu no Sarada)

Light, refreshing, and packed with protein, this Japanese Egg and Tofu Salad is a delightful twist on your usual salad routine.

Ingredients

• 1 block (14 oz) silken tofu, drained
• 2 large eggs
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sugar
• 1/2 tsp salt
• 1 green onion, thinly sliced
• 1 tbsp sesame seeds

Instructions

1. Place the eggs in a small pot and cover with cold water. Bring to a boil over medium heat, then cover and remove from heat. Let sit for 12 minutes for hard-boiled eggs.
2. While the eggs cook, gently press the tofu between paper towels to remove excess water. Cut into 1-inch cubes and place in a serving bowl.
3. In a small bowl, whisk together the soy sauce, mirin, sugar, and salt until the sugar dissolves.
4. Peel the eggs and chop them into small pieces. Add to the tofu along with the green onion.
5. Drizzle the dressing over the tofu and eggs, then gently toss to combine. Sprinkle with sesame seeds before serving.

The magic of this salad lies in the contrast between the creamy tofu and the rich eggs, all brought together by a subtly sweet and savory dressing.

Tip: For an extra flavor boost, toast the sesame seeds in a dry pan over medium heat until golden before sprinkling.

Japanese Egg and Spinach Salad (Tamago to Hourensou no Sarada)

This Japanese Egg and Spinach Salad, known as Tamago to Hourensou no Sarada, is a delightful mix of soft-boiled eggs and fresh spinach, dressed in a light, savory sauce that brings out the best in both ingredients.

Ingredients

• 4 large eggs
• 1 bunch fresh spinach (about 4 cups)
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon sugar
• 1 tablespoon sesame oil
• 1 teaspoon toasted sesame seeds

Instructions

1. Bring a pot of water to a boil. Gently add the eggs and boil for 7 minutes for soft-boiled. Immediately transfer to an ice bath to cool, then peel and halve.
2. Blanch the spinach in boiling water for 30 seconds, then plunge into cold water. Squeeze out excess water and cut into 2-inch lengths.
3. In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon mirin, 1 teaspoon sugar, and 1 tablespoon sesame oil until the sugar dissolves.
4. Arrange the spinach on a plate, top with egg halves, and drizzle with the dressing. Sprinkle with 1 teaspoon toasted sesame seeds.

The magic of this salad lies in the contrast between the creamy egg yolks and the crisp, dressed spinach, a pairing that’s as pleasing to the palate as it is to the eye.

Tip: For an extra flavor boost, let the eggs marinate in the dressing for 10 minutes before serving.

Japanese Egg and Mushroom Stir-fry (Tamago to Kinoko no Itame)

This Japanese Egg and Mushroom Stir-fry is a cozy, quick dish that brings a touch of umami and comfort to your weeknight dinners.

Ingredients

• 2 tablespoons vegetable oil
• 4 large eggs, beaten
• 2 cups mixed mushrooms (such as shiitake, cremini, and oyster), sliced
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 green onion, thinly sliced

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the beaten eggs and scramble until just set, about 2 minutes. Remove from the skillet and set aside.
2. In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the sliced mushrooms and cook, stirring occasionally, until they’re golden and have released their moisture, about 5 minutes.
3. Return the scrambled eggs to the skillet with the mushrooms. Add the soy sauce, sugar, salt, and black pepper. Stir-fry for another 2 minutes until everything is well combined and heated through.
4. Sprinkle with sliced green onion before serving.

The magic of this dish lies in the simple yet profound combination of fluffy eggs and earthy mushrooms, all brought together with a savory-sweet glaze.

Tip: For an extra layer of flavor, try adding a splash of mirin or a sprinkle of sesame seeds before serving.

Japanese Egg and Shrimp Fried Rice (Tamago to Ebi no Chahan)

Bring a taste of Japan to your kitchen with this comforting Tamago to Ebi no Chahan, a flavorful egg and shrimp fried rice that’s perfect for a quick weeknight dinner.

Ingredients

• 2 cups cooked white rice, preferably day-old
• 1/2 lb medium shrimp, peeled and deveined
• 2 large eggs, beaten
• 2 tablespoons vegetable oil
• 1/4 cup frozen peas, thawed
• 2 green onions, thinly sliced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove and set aside.
2. In the same skillet, add the remaining 1 tablespoon of vegetable oil. Pour in the beaten eggs and scramble until just set, about 1 minute. Break into small pieces with a spatula.
3. Add the cooked rice to the skillet, stirring to combine with the eggs. Cook for 2-3 minutes, until the rice is heated through.
4. Stir in the cooked shrimp, peas, green onions, soy sauce, sesame oil, salt, and black pepper. Cook for another 2 minutes, stirring constantly, until everything is well combined and heated through.

The magic of this dish lies in the perfect balance of textures—tender shrimp, fluffy eggs, and slightly crispy rice—all brought together with the umami richness of soy sauce and sesame oil.

Tip: For the best results, use cold, day-old rice as it fries up much better than freshly cooked rice, giving your dish that authentic fried rice texture.

Conclusion

We hope this roundup of 18 delicious Japanese egg recipes inspires your next meal! From breakfast to dinner, there’s something for every occasion. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!

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