Wondering how to turn breakfast sausages and eggs into the most delicious Asian comfort food of all? This breakfast fried rice is umami, eggy perfection! Make it with your favorite meat or plant based sausages. It’s ready in just 17 minutes from start to finish.

Fried rice for breakfast? You bet! My mom used to make it for my brother and me all the time when we were kids. And, if you ask my husband, there’s never a bad time of day or night to eat fried rice.

This breakfast fried rice is so savory and hearty you’ll start your day with a delicious boost. And, full disclosure, you can eat it any time of the day or night.

What is Breakfast Fried Rice?

Now, I’m actually calling it breakfast fried rice mainly because it’s loaded with sausage and eggs. And while it has an overall Asian flavor profile, it also skews slightly Western.

However, regardless of the flavor, fried rice is a common breakfast food throughout Asia, unlike in the US, where cereal is the preferred choice.

For example, in the Philippines, sinangag (garlic rice) is a wildly popular breakfast food. In Hong Kong tea houses, you’ll probably find ketchup loaded Western fried rice on the menu.

And in Japan, it’s common to have things like salted salmon and fermented soybeans over rice for breakfast. Maybe those aren’t the first things you think of when contemplating what to make for breakfast.

But the underlying sentiment is that protein rich food that tastes delicious can be served anytime – whether it’s for breakfast, brunch or a midnight snack.

Breakfast Fried Rice Ingredients

Scroll all the way down for the full recipe.

• Cooking Oil: Any neutral cooking oil will work here. Grapeseed oil is ideal. Unfortunately, olive oil has too much natural flavor to be used in this recipe.
• Breakfast Sausage: Breakfast sausage is smoky, peppery and loaded with sage. You can use chopped links or chopped patties. Or you can use a plant based protein like tofu. I’m using Beyond plant-based sausage links to keep this breakfast fried rice vegetarian – but this recipe works with pork sausage (or even bacon) as well.
• Garlic: Two minced cloves should have you siting pretty.
• White Rice: If you can, you should use leftover cooked rice that has been in the refrigerator for at least a day. We’ll talk about why this is best in a sec.
• Soy Sauce: I use regular Japanese soy sauce because of its complex flavor, but feel free to use low-sodium soy sauce if you are watching your salt intake, or tamari, for a gluten-free option.
• Red Pepper Flakes: Like a little fire? While using red pepper flakes is ultimately optional in this recipe, I find using 1/4 teaspoon introduces some heat to the dish without sounding any actual fire alarms.
• Salt and Pepper: I use kosher salt. The larger crystals make it difficult to accidentally over-salt your food. Woodsy black pepper – or floral white pepper both work in this recipe.
• Sesame Oil: A touch of sesame oil delivers a toast-y depth of flavor to this egg fried rice.
• Eggs: Whisk 2 large eggs. For the best results, you’ll want to scramble your eggs to at least 80% doneness before incorporating them with the rest of the fried rice mixture.
• Green onion: A finely chopped green onion makes the best topper for this easy egg fried rice recipe. Bonus: green onions add both sharp flavor and a slightly crunchy texture.

Ingredient Variations

Since this is a fried rice recipe, feel free to add your own mix of vegetables or protein if you are missing some ingredients or would like to make this dish more nutritious. Vegetables such as carrots, bell peppers, peas, celery, leek, mushrooms, and minced ginger, will only add more flavor and texture.

Best Rice For Fried Rice

The best rice for making fried rice is leftover rice that has been in the fridge for at least a day.

And this is for a couple of reasons. The main one is that the grains have had a chance to dry out a bit.

You see, when you first pull cooked rice out of the rice cooker, those grains are plump and chewy. If you add freshly cooked rice directly to the skillet to make fried rice, any liquid you add (for example: soy sauce or cooking oil) can oversaturate the already moist rice grains, resulting in gloppy fried rice. Not nice!

The other reason is that freshly cooked rice grains can break easily when stir-frying in a wok or skillet. Those dried out leftover rice grains are a bit more sturdy. And any liquid you add to the cooking pan only serves to rehydrate it a bit.

Now, all that said, I have totally used freshly cooked rice to make breakfast fried rice before. Sometimes it’s impossible to plan a day ahead, right?

A good solution is to take the fresh, hot rice and spread it into a thin layer on a plate and then place it in the refrigerator uncovered until it is cold.

As for the grains themselves, I’m using Japanese short grain white rice for this recipe. Another popular choice would be Jasmine rice.

How to Make Breakfast Fried Rice

1. Prep your cooking station. Gather all of your kitchen tools and ingredients.
2. Turn on the heat. Add the oil to a large non-stick skillet over medium high heat and swirl it around to cover the surface.
3. Cook the breakfast sausages. Once the oil is hot, add the chopped breakfast sausage pieces and cook for a few minutes, until they are cooked through.
4. Add the garlic. Add the garlic and stir fry for 1 minute.
5. Add the rice. Once the garlic is fragrant, add the rice. Be sure to gently break up any clumps. Add the soy sauce, red pepper flakes, salt and pepper, and stir.
6. Scramble the eggs. Lower the heat to low and push the rice mixture to one side of the skillet. Add the sesame oil to the empty side along with the whisked eggs. Gently scramble the eggs until they are about 80% cooked and fold them into the rice.
7. Serve. Finally, turn off the heat, top with scallions and serve immediately.

Variations On Cooking Eggs For Fried Rice

As with most recipes, you can play around with key ingredients until you find what works best for you. Here are a couple of options for the egg:

• Scrambled: Personally, this is my favorite way to enjoy any fried rice. You can push the fried rice to one side of the pan and cook the eggs in the cleared half. Or just scramble the eggs in a separate pan. Either way, I find that 80%-90% doneness is the perfect consistency to fold the eggs into the rice. Less than 80% and the final texture of the rice can be a bit gloppy.
• Fried: A bowl of rice with a fried egg on top is a pretty glorious thing! Extra points if you can get the egg white crispy and browned while leaving the yolk gooey and creamy. And let’s be real: there’s nothing that screams breakfast more than a sunny-side-up egg.
• Soft, medium or hard boiled: While this method may not be suited to everyone’s taste, it’s the perfect solution if you’ve got boiled eggs in the fridge that you need to use up. Simply break them up with a spatula or fork and fold them into the fried rice.

How to Store Leftovers

You can store any leftovers inside an airtight storage container in the fridge for 1-2 days.

However it’s important that you heat any leftovers in the microwave until they are piping hot before consuming. A lot of not-so-great things happen to rice as it cools to room temperature. Always be safe!

More « Eggscellent » Breakfasts To Try

• Avocado Egg Boats
• Chinese Scallion Omelette
• Harissa Spiced Moroccan Oatmeal
• Tamago Kake Gohan
• Smoked Salmon Omelette with White Sauce
• Valentine’s Day Scrambled Eggs

Did you like this breakfast fried rice recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Breakfast Fried Rice

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Fried rice with breakfast sausages and eggs galore. You’ll love the Asian flavors with a Western twist. This easy breakfast fried rice is ready in just 17 mins!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Total Time: 17 minutes
• Yield: 2
• Category: Rice
• Method: Frying pan
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

• 1 tablespoon neutral oil such as grapeseed oil
• 2 to 3 breakfast sausages or vegan breakfast sausages such as Beyond Sausage, chopped bite size
• 2 garlic cloves, minced
• 1 1/2 cup day old, cooked, white rice
• 1 1/2 tablespoon soy sauce
• 1/4 teaspoon red pepper flakes
• Salt and pepper, to taste
• 1 tablespoon sesame oil
• 2 large eggs, whisked
• 2 scallions, finely chopped

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Instructions

1. In a large pan over medium heat, add the oil.
2. When the oil is hot, add the breakfast sausages and cook for 2 to 3 minutes, until they are cooked through. 
3. Add the garlic and stir fry for 1 minute, until the garlic is fragrant.
4. Add the rice and gently break it up in the pan until it’s easy to stir fry. Add the soy sauce, red pepper flakes, salt, and pepper, and stir to combine. 
5. Lower the heat to low and push the rice to one side. Add the sesame oil to the empty side and add the whisked eggs.
6. Gently move the eggs around to scramble them and when they are about 80% cooked, fold them into the rice. 
7. Turn the heat off and serve the rice topped with scallions.

Nutrition

• Serving Size: About 1 cup
• Calories: 488
• Sugar: 1.1g
• Sodium: 1757.6mg
• Fat: 25.5g
• Saturated Fat: 5.5g
• Unsaturated Fat: 8.7g
• Trans Fat: 0g
• Carbohydrates: 45.6g
• Fiber: 1.8g
• Protein: 16.8g
• Cholesterol: 186mg

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Breakfast Fried Rice
Pickled Plum.

Shiozake is homemade salted salmon. It is most famously served as Japanese breakfast – or in a bento box for lunch. With only three ingredients – and a few easy steps to follow – you’ll be eating restaurant quality Japanese food at home with minimal effort. Bonus: this Japanese salted salmon also makes the best onigiri filling!

Have you ever had Japanese breakfast?

While many Japanese breakfast foods are fairly similar to their morning counterparts in the West (like the ubiquitous fried egg, or a Japanese omelette called tamagoyaki), many foods differ greatly.

Miso soup, pickled vegetables, seaweed salad and fermented soybeans (natto) are common items served both at home – and in Japanese hotels, many of which specialize in elaborate buffet-style breakfasts.

And one of my all-time breakfast favorites is a Japanese salted salmon called shiozake.

Wait, fish for breakfast? When it’s shiozake, the answer is a resounding yes. Make this Japanese salted salmon a part of your traditional Japanese breakfast!

What is Shiozake?

Shiozake is Japanese salmon that is marinated in a combination of sake and salt – and is then quickly grilled. It is typically served for breakfast in Japan, or in a bento box lunch – or as an ingredient in onigiri or ochazuke.

Since the salmon fillets are coated in salt for a couple of days before grilling, you could almost say that the salmon is partially salt-cured – albeit cured to a lesser extent than something like smoked salmon or beef jerky.

The skin is left on the salmon fillet – and grilling or broiling on high heat renders the skin crispy and delicious.

Salmon in Japanese is sake (not to be confused with the rice wine of the same name). And shio-yaki means salt-grilled. Therefore, shiozake is sort of a mashup that loosely translates to salt-grilled salmon.

You’ll also see this Japanese salted salmon referred to as shiojake in Japan.

Japanese Salted Salmon Ingredients

Scroll all the way down for the full recipe.

• Salmon: You’ll want two 8-ounce boneless fillets. Make sure to leave the skin on the fillet. The skin will crisp up so nicely under the flame of the broiler and adds great texture to the completed dish.
• Sake: This is Japanese rice wine. Aside from tenderizing meat, sake also tends to neutralize some of the overt fishiness when used with seafood. Although the alcohol content is the same as drinking sake, most cooking sake has salt added – which allows it to be sold as a cooking ingredient rather than an alcoholic beverage. You’ll only need about a tsp for this recipe. You can find sake at many Asian grocery stores, or you can grab cooking sake here on Amazon.
• Kosher Salt: Unlike the small grains of regular table salt, kosher salt has large crystals. This renders it the perfect salt grain to use when cooking because it is tough to over-salt your food as you might with an equal amount of table salt. For example, in this recipe you’d use one-and-a-half teaspoons of kosher salt – versus a mere 3/4 teaspoon of regular table salt. Flakey sea salt would also work well in this Japanese salted salmon recipe.

How to Make Salted Salmon

1. Gather all of your cooking tools and ingredients.
2. Place the salmon in a glass container and pour the sake over the fish. Grab each salmon fillet and gently massage the cooking sake into the skin and flesh.
3. Let the fish rest for 5 minutes – then pat each fillet dry with a paper towel. You want to eliminate any excess moisture.
4. Next, sprinkle equal amounts of kosher salt (or sea salt) on all sides of the fillets. Remember to include the skin!
5. Then cover the container with a lid and place in the refrigerator for at least 12 hours – and up to 36 hours.
6. When you’re ready to cook, move one oven rack to the top so that it’s sitting directly under the broiler. Cover a rimmed baking sheet with non-stick foil and lay the salmon fillets on top.
7. Turn on the broiler and place the baking sheet on the top rack.
8. Finally, broil for 3 to 5 minutes on each side – until the skin turns slightly brown and achieves a crispy texture. Cook time will vary with each oven, so keep an eye on it!
9. Serve with cooked Japanese rice, miso soup and tsukemono (Japanese pickles).

What does shiozake taste like?

There are deep savory and assertive umami notes in this shiozake recipe. And the sharpness of the sake neutralizes some of the fishiness, making this a great starting place for someone who might not be the biggest fan of fish in general.

But aside from the delicious flavor, I find that the texture of the fish itself changes due to the hours spent salt brining in the refrigerator.

The finished product is both tender and flakey – with an outer skin that is crispy and practically candied once cooked.

What to serve with shiozake

Shiozake is most commonly served alongside Japanese breakfast favorites like miso soup, steamed short-grain rice and pickled vegetables.

My mother loves to eat salted salmon with grated daikon radish and a tiny bit of soy sauce and lemon juice.

And shiozake makes an excellent addition to bento boxes (the famous packed meals you find in grocery stores and konbinis across Japan).

Japanese Salted Salmon Uses

But aside from the usual suspects – shiozake can be used as a ready-made filling for onigiri (Japanese rice balls) – or as a topping for a warming, comforting bowl of ochazuke.

How do you enjoy salmon at your place? Let me know about your favorites in the comments section below!

TABLEWARE

The hibino white and gold rectangle plate used in the images is from Musubi Kiln.

Musubi Kiln is an online store specializing in high quality handmade Japanese tableware and dinnerware. Each product is made by Japanese craftsmen using traditional techniques that have been passed down from generation to generation.

Receive 10% off your purchase when using the code CAROLINE at checkout.

Other Delicious and Easy Japanese Recipes

Want to cook more Japanese food at home? Try one of these easy recipes.

Here are a few reader favorites:

Japanese Curry Recipe カレ-ライス

Nasu Dengaku – Miso Glazed Eggplant

Edamame with Soy and Sesame Sauce

Blistered Shishito Peppers

Did you like this Japanese salted salmon recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Japanese Salted Salmon (Shiozake)

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★★★★★

5 from 1 review

Make this Japanese salted salmon a part of your traditional Japanese breakfast, or serve in onigiri (rice balls) or as the main protein in bento!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Passive Time: 12 hours
• Cook Time: 8 minutes
• Total Time: 12 hours 13 minutes
• Yield: 2 salmon fillets
• Category: Fish
• Method: Broiling
• Cuisine: Japanese
• Diet: Low Calorie

Ingredients

• Two 8-ounce boneless salmon fillets with the skin on
• 1 teaspoon sake
• 1 1/2 teaspoon kosher salt or 3/4 teaspoon regular table salt

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Instructions

1. Place the salmon fillets in a glass container and pour the sake over the fish. Grab each fillet and using your fingers, gently massage the sake into the flesh to coat evenly.
2. Leave for 5 minutes and pat the fillets dry with a paper towel. 
3. Sprinkle equal amounts of salt on the fillets, on both sides including the skin. 
4. Cover with a lid and refrigerate for a minimum of 12 hours, up to 36 hours.
5. Cover a baking sheet with non-stick foil and lay the salmon fillets on top.
6. Move one oven rack so that it sits right under the broiler. 
7. Turn the broiler on and place the baking sheet on the rack. 
8. Broil for 3 to 5 minutes on each side, until the skin turns slightly brown and the skin is crispy.
9. Serve with cooked Japanese rice, miso soup, and tsukemono.

Nutrition

• Serving Size: 1 salmon fillet
• Calories: 167
• Sugar: 0g
• Sodium: 1027.5mg
• Fat: 5.9g
• Saturated Fat: 1g
• Unsaturated Fat: 1.4g
• Trans Fat: 0g
• Carbohydrates: 0.1g
• Fiber: 0g
• Protein: 27.8g
• Cholesterol: 63.8mg

Keywords: breakfast salmon

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Japanese Salted Salmon (Shiozake)
Pickled Plum.

This is my favorite Japanese breakfast! Tamago kake gohan is simple and super fun to make. All you need are two base ingredients and a few toppings for a fluffy, eggy rice bowl packed with umami!

My brother came in to the dining room between Saturday morning cartoons, just as I was gently pouring shoyu (soy sauce) into my rice bowl.

“What are you doing?” He asked. He and I were both taught at a pretty young age not to pour soy sauce on plain Japanese rice.

My mom tousled his hair and said, “It’s OK when it’s tamago kake gohan.”

What is Tamago Kake Gohan?

Tamago kake gohan is a combination of Japanese rice with a raw egg. It’s made by simply cracking an egg over a steaming bowl of rice and then beating the rice with chopsticks so the mixture takes on a slick, almost foamy consistency.

The egg slightly thickens as it is beaten, due to the heat from the rice.

This Japanese breakfast staple is one of the most simple two-ingredient ‘recipes’ out there – however is one of those iconic things that truly is greater than the sum of its parts.

And the overall flavor (and texture) can be augmented by the toppings you chose to add. Some go for a simple dash of soy sauce – and some (like me) like to go a little further with things like furikake and scallions.

Now, the translation breaks down to roughly this: Tamago is egg in Japanese. Kake translates to something akin to splashed. And gohan is rice.

Tamago Kake Gohan Ingredients

The bare bones of this dish are super simple. And if you take the toppings out of the equation for a second, you only need a couple of (specific) things.

• Japanese Rice: Using the right stuff makes all the difference in this simple eggs and rice recipe. You’re looking for Japanese short grain rice to be specific.
• Pasteurized Eggs: You’ll want to use pasteurized eggs with a clean, unbroken shell.

Those are the basics.

And while we’ll chat about all the potential toppings you can use to really personalize your Japanese rice bowl in a second, let’s have a deeper look at Japanese rice.

What is the Best Rice to Use?

You’re going to want to use Japanese short grain rice when making tamago kake gohan. These plump grains hold together with a slight clingy stickiness when properly cooked. (But it is not sticky rice. That’s another type of rice altogether).

Here’s an in depth tutorial on how to make Japanese rice in a rice cooker and on the stovetop.

Now, some of what you’ll find on the shelves at your local supermarket sold as Japanese rice is actually medium grain rice. And while you sometimes just have to use what you can get your hands on, I’m a big fan going the extra mile when it comes to rice.

My favorite all-purpose Japanese premium short grain rice is Tamanishiki. Grab Tamanishiki rice here on Amazon. It’s perfect for everything from this TKG to curry rice to maki and… well, everything.

If you’re looking for what’s known as a super-premium Japanese short grain rice, you may want to check out Koshihikari rice. This stuff isn’t cheap – but it’s glorious.

How to Make Tamago Kake Gohan

1. Gather all your cooking tools and ingredients.
2. Place your hot, cooked Japanese rice in a rice serving bowl.
3. Next, make a little dent in the top of the cooked rice with your rice paddle or a spoon. This is where you’ll nestle your egg.
4. Cleanly break an egg and pour the contents into that dented space. You can add the toppings you like at this point too (keep reading for some topping recommendations).
5. Quickly stir the egg (and toppings) and incorporate the egg into the rice. Mix it well, until almost frothy – and don’t be afraid to make a bit of a mess in the process!
6. Add more toppings if you’d like – and eat immediately

Optional Toppings

Did I say these were optional? Well, I guess they technically are.

But one of the best parts of this simple Japanese rice with egg dish is playing around with different toppings until you find your sweet spot.

Here are some of my favorites:

• Soy Sauce: You’re going to want some umami with your egg rice! 
• Tsuyu: This is a sauce/broth you’d typically dip your zaru soba or somen noodles in before slurping away. But it also makes the perfect smoky, umami and slightly sweet addition to TKG. (Note: you’d only want to use tsuyu OR soy sauce. Not both.)
• Furikake: This Japanese seasoning is made primarily of bonito flakes, seaweed, sesame seeds and a few spices. It’s a savory, sweet wonder-condiment. Learn how to make furikake at home.
• Bonito Flakes: Katsuobushi is bonito or skipjack tuna that has been fermented, dried and shaved into flakes. One of my favorite savory ingredients. Easy to find these days in Asian supermarkets – or grab katsuobushi here on Amazon.
• Shirasu: Also called whitebait, these are baby sardines or anchovies – and come in dried and raw variations.
• Natto: These are fermented soybeans that have a funky flavor and an almost slimy texture (right in line with this recipe!). Learn all about natto here.
• Aonori or Seasoned Nori: Aonori is dried green laver (seaweed) that has been dried and powdered. You can also buy roasted and seasoned seaweed sheets and cut them into thin strips with scissors atop your rice.
• Chopped Scallions: A few thinly chopped green onions deliver a verdant crunch – and I use them pretty much every time I make tamago kake gohan at home

Pasteurized Eggs VS Fresh Eggs

No conversation about tamago kake gogan would be complete without a quick discussion about raw eggs – and the differences between a couple of classifications.

You might even be wondering why this dish is so common in Japan, even tough eating raw eggs is synonymous with potentially contracting a foodborne illness.

Well, Japanese eggs only make it to market after undergoing a strict regiment of inspection, cleansing, sterilization and drying. This is said to obliterate even the slightest traces of bacteria that can cause salmonella poisoning. These steps are governmentally regulated in Japan – and the public tends to have quite a bit of confidence in consuming raw eggs there.

In the States, some eggs in the refrigerated case at your local store have been pasteurized – meaning they have been heated in their shell to a certain temperature to kill bacteria (without actually cooking the egg itself). However, some are not.

Likewise, if you buy eggs directly from a local farm – or grab them from your own henhouse before whipping up breakfast, they also may contain harmful bacteria on the shell.

Luckily, in the US, eggs that are pasteurized are clearly marked accordingly on their container.

Fresh eggs are great – but they’re not ideal for tamago kake gohan. If you’re concerned about the potential of contracting foodborne illnesses, it’s going to be important to only use pasteurized eggs. Always better safe than sorry.

What to Serve With Tamago Kake Gohan

Make your Japanese breakfast a hearty meal with these other delicious and easy Japanese recipes:

The Best Miso Soup (みそ汁)

Hiyayakko – Chilled Tofu with Toppings (冷奴)

Homemade Furikake – Japanese Rice Seasoning

Japanese Egg Drop Soup (Kakitamajiru)

Did you like this tamago kake gohan recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Tamago Kake Gohan

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

This is my favorite Japanese breakfast! Tamago kake gohan is simple and super fun to make. All you need are two base ingredients and a few toppings for a fluffy, eggy rice bowl packed with umami!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: N/A
• Total Time: 10 minutes
• Yield: 2
• Category: Rice
• Method: N/A
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

• 2 cups warm, cooked Japanese short grain rice
• 2 pasteurized eggs, such as Davidson’s Safest Choice

Suggested toppings

• Soy sauce
• Tsuyu
• Furikake
• Bonito flakes
• Shirasu (whitebait)
• Natto
• Aonori or seasoned nori
• Chopped scallions

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Instructions

1. Divide the rice among two bowls.
2. Create a little dent in the center of the rice, where the egg will sit. 
3. Break each egg into the dented space and add the seasoning and topping(s) of your choice.
4. Quickly stir the egg using chopsticks and mix it with the rice, along with the toppings. Don’t be afraid to make a mess! 
5. Add more toppings if desired and eat immediately.

Nutrition

• Serving Size: 1 cup with egg
• Calories: 313
• Sugar: 0.2g
• Sodium: 71mg
• Fat: 5.1g
• Saturated Fat: 1.7g
• Unsaturated Fat: 1.1g
• Trans Fat: 0g
• Carbohydrates: 53.5g
• Fiber: 0g
• Protein: 10.7g
• Cholesterol: 186mg

Keywords: Breakfast, washoku, rice bowl

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Tamago Kake Gohan (卵かけご飯)
Pickled Plum.

This is a French inspired asparagus, ricotta and green pea tart recipe using one of my favorite baking ingredients – puff pastry! Light and flaky and seasoned with lemon zest and fresh tarragon, these tarts are an easy and impressive meal to serve for breakfast or brunch. Thank you Reynolds Wrap® for sponsoring this post!

I felt inspired to create these lovely asparagus, ricotta and green pea tarts after watching a travel show about the French countryside and its beautiful scenery and food. Some of the dishes reminded me of the food I grew up eating in Montreal, such as cassoulet, boeuf bourguignon, fondue, and coq au vin.

Hearty and comforting, these French classics were always something to get excited about, as the aroma suddenly invaded every room of our home. My brother and I nodded our heads in approval and anticipation, as we heard the clanging of pots and pans in the kitchen.

But French food isn’t just about comforting food and good wine, it’s also about really good pastries. While France is well known for their sweet pastries such as pain au chocolat and almond croissant, I personally love a good savory puff pastry filled with cheese and veggies.

That’s because I grew up on puff pastry tarts and ate them daily for lunch during my college years.

So when I saw the TV host walk into a bakery filled with savory tarts, the craving I got was so strong that I had to make my own. I chose the classic combination of  ricotta cheese, lemon, and asparagus, and added some green peas for sweetness, tarragon for a French country flair, and a little grated parmesan cheese for extra umami.

The recipe is very easy to make and because I’m using Reynolds Wrap® Non-Stick Foil, the puff pastries don’t stick to the foil (place the dull side facing up) and they are easy to lift off.  Also, there is minimal clean up involved. Reynolds Wrap® is high quality and safe to use for cooking, making the foil my go-to in the kitchen.

Kitchen Tools Needed to Make This Recipe

• Small bowl: To prep the ingredients and to make the cooking process easier.
• Mixing bowl: To mix the ricotta cheese, lemon zest, lemon juice, and salt.
• Baking Sheet: You will need one large baking sheet or 2 medium ones to bake 8 tarts in total. If you are using a large baking sheet, you may need to bake in two separate batches since it may only be able to hold 6 tarts.
• Reynolds Wrap® Non-Stick Foil: To prevent the puff pastry from sticking to the baking sheet and to help the tarts hold their shape by making them easy to pick up.

Ingredients for Asparagus, Ricotta and Green Pea Tart

• Ricotta cheese: The ricotta cheese is used as a spread and is the flavor base for the tarts.
• Lemon zest: Adding lemon zest lightens up the heaviness of the ricotta cheese and gives the dish a lovely fruity, citrusy flavor.
• Lemon juice: I like to add  just a teeny bit of lemon juice to intensify the flavor of the lemon zest. But this is totally optional.
• Salt: Since ricotta cheese isn’t as bold as other cheeses, seasoning it with a little salt bumps up the taste.
• Puff pastry sheets: The puff pastry gives the tarts an instant French flair and sophisticated look. And there is nothing better than biting into light and buttery pastry layers that have just come out of the oven!
• Green peas: The peas add sweetness and pair beautifully with the astringent taste of asparagus.
• Asparagus: The combination of asparagus, ricotta cheese, and lemon is a classic. You can’t go wrong with it.
• Parmesan cheese: I’m using just a little to sprinkle the top of the tarts to infuse extra umami.
• Tarragon: Tarragon has a licorice -like taste which pairs beautifully with lemon and ricotta.
• Olive oil: Just a little drizzle to add a floral note.

How to Make Asparagus, Ricotta and Green Pea Tart

1. Gather all of your kitchen tools and ingredients for this recipe.
2. Start by preheating your oven to 400ºF.
3. Take one large size baking sheet, or two medium ones, and cover with Reynolds Wrap® Non-Stick Foil, including the edges, with the dull side facing up (that’s the non-stick side).
4. In a mixing bowl, stir in the ricotta cheese, lemon zest, lemon juice, and salt. Set aside.
5. On a flat surface, cut each sheet of puff pastry into four equal squares. Transfer them to the baking sheet and leave a little space between each square to give them room to puff up.
6. Drop about 1 1/2 tablespoon of the ricotta mixture in the center of a square and spread until there is about one inch of the border left around the edges.
7. Scatter five to seven pieces of asparagus on top of the ricotta and top with 1/2 tablespoon of green peas.
8. Finish by sprinkling 1/2 tablespoon of grated parmesan cheese and repeat the same steps for the remaining puff pastry squares.
9. Bake in the oven for 18 to 22 minutes, until the puff pastry is golden.
10. Take the tarts out of the oven, top with fresh tarragon and a little olive oil. Serve immediately.

Did you like this asparagus, ricotta and green pea tart recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Asparagus, Ricotta and Green Pea Tart

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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Light and flaky and seasoned with lemon zest and fresh tarragon, these tarts are an easy and impressive meal to serve for breakfast or brunch.

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 tarts
• Category: Side
• Method: Oven
• Cuisine: French
• Diet: Vegetarian

Ingredients

• 1 cup ricotta cheese
• 1 teaspoon lemon zest
• 1/2 teaspoon fresh lemon juice (optional)
• 1/2 teaspoon salt
• 1 pound puff pastry sheets (2 sheets), thawed
• 1/4 cup frozen green peas, thawed
• 1/4 pound asparagus, ends trimmed and chopped into 1 1/2 -inch long pieces
• 1/2 cup grated parmesan cheese
• 1 tablespoon fresh tarragon, chopped
• 1 tablespoon extra virgin olive oil, to drizzle
• Reynolds Wrap® Non-Stick Foil

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Instructions

1. Preheat the oven to 400ºF.
2. Cover a large baking sheet or 2 medium size baking sheets with Reynolds Non-Stick Foil and set aside.
3. In a bowl, mix the ricotta cheese with the lemon zest, lemon juice, and salt, and set aside.
4. Slice each puff pastry sheet into four even squares, for a total of eight squares, and place them on top of the parchment paper, leaving a little space between each square. If you are using a large baking sheet, you may only be able to fit six squares. You can either place the remaining two pastries on a smaller baking sheet and bake them at the same time, or bake in two separate batches. 
5. Scoop about 1 ½ tablespoon of the ricotta mixture and spread it onto a puff pastry square, leaving about a 1-inch border along the edges. Repeat this step for the remaining puff pastry squares.
6. Top each square with about ½ tablespoon green peas and 5 to 7 asparagus pieces.
7. Sprinkle ½ tablespoon of grated parmesan cheese onto each square. 
8. Bake in the oven for 18 to 22 minutes, until the pastry is flaky and golden.
9. Take the tarts out of the oven and top with tarragon and a drizzle of olive oil. Serve immediately.

Notes

Refrigerate the leftovers in an airtight storage container for up to 3 days.

Nutrition

• Serving Size: 1 puff pastry
• Calories: 398
• Sugar: 1.1g
• Sodium: 407.2mg
• Fat: 27.3g
• Saturated Fat: 8.1g
• Unsaturated Fat: 3.1g
• Trans Fat: 0g
• Carbohydrates: 28.7g
• Fiber: 1.4g
• Protein: 10.2g
• Cholesterol: 13.2mg

Keywords: Appetizer, brunch, snack, puff pastry pie

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Asparagus, Ricotta and Green Pea Tart
Pickled Plum.

Making pandesal at home is very easy! Fluffy, a little sweet, and served fresh out of the oven, these classic Filipino bread rolls are always a welcome addition to my breakfast, lunch, or dinner table!

What is Pandesal (Pan De Sal)?

Pandesal, or pan de sal, which means “salt bread” in Spanish, is a popular breakfast bread roll served throughout the Philippines. Despite being called “salt bread”, the roll is actually more sweet than salty and has a light and airy texture similar to a French baguette.

Pandesal became popular during the early 1900s when American wheat, which was cheaper than native Filipino wheat, became more available. It has since become a staple breakfast food in the Philippines.

Ingredients for Pandesal

Unlike French baguette which always has the same texture and flavor no matter where it’s made, pandesal can take on slightly different qualities from one bakery to another. That’s because some bakers use a combination of bread flour and flour, while others prefer sticking to the traditional method of only using wheat flour. The ratio of sugar used can also vary, making certain rolls sweeter than others.

• Milk: You can use 2% milk or whole milk. I have also made it using oat milk and the results were just as successful.
• Active dry yeast: 1 packet, which comes to about 7 grams. The active dry yeast is used to leaven the bread and give it an airy light texture.
• Butter: Butter, margarine, or vegan butter can be used. They all yield good results.
• Eggs: Large eggs, preferably pasture raised. For vegans, replace the eggs with 2 tablespoon flaxseed meal mixed with 6 tablespoons water (for the equivalent of 2 eggs). Let the mixture sit for about 10 minutes before using it.
• Sugar: 1/3 cup of sugar gives the bread a slight sweetness but it won’t taste like a dessert roll (I’m not big on really sweet breads). Feel free to increase the amount of sugar to half a cup if you like it sweeter.
• Bread flour:  Using bread flour in pandesal gives it a chewier texture than if you used 100% all-purpose flour.
• All-purpose flour: Regular all-purpose flour or wheat flour can be used.
• Salt: A little salt is added to season the dough and balance out the sweetness.
• Breadcrumbs: Breadcrumbs are used as a topping to give these breakfast rolls a crispy exterior.

How to Make Pandesal

• Gather all of your kitchen tools and ingredients.
• Begin by adding the milk and active dry yeast to the stand mixer bowl, and stir. Leave for 10 minutes. If  you don’t have a stand mixer you can just use a regular mixing bowl.
• Add the butter, eggs, and sugar, and mix all of the ingredients using a spatula.
• If using a stand mixer, use the dough hook and turn the dial to medium speed. Slowly add the flour and salt and knead for 10 minutes. For the traditional way, sift the flour into the bowl and add the salt. Stir and mix until you get dough and transfer it to a flat surface. Knead the dough with your hands for 10 minutes.
• Brush a medium size bowl with a little oil.
• Shape the dough into a ball and place it in the bowl. Cover with plastic wrap and let the dough proof for 1 hour, until it has doubled in size, somewhere preferably a little warmer than room temperature. I like to place the bowl in a cardboard box and cover it with a blanket.
• Dust a flat surface with a little flour and drop the dough onto it. Punch it 3-4 times and cut it into four equal pieces. Or, if like me you aren’t very good at eyeballing, weigh the ball of dough first on a food scale and divide the number by four. Slice the dough into four pieces and weigh each piece so they are about the same weight.
• Shape each quarter into a log and slice into six equal pieces (or use the food scale again to weigh). Shape each piece into a ball and place them on an 18×13-inch cookie tray that’s covered with parchment paper.
• Cover the tray with a towel and leave for 20 minutes, until the dough has almost doubled in size.
• Meanwhile, preheat your oven to 350ºF (180ºC).
• Brush each ball with a little milk on top and dip them in breadcrumbs. Place them back on the cookie tray and bake in the oven for 20 minutes, or until the top is a little golden brown.
• Serve immediately.

How to Eat Pandesal

Pandesal is best when eaten fresh out of the oven because of its light and airy texture. And let’s not forget about the irresistible aroma of butter and yeast which are hard to resist! It’s delicious dipped in coffee, milk, tea, or hot chocolate, or simply enjoyed on its own.

Best Spreads and Fillings For Pandesal

Pandesal can also be dressed up with various spreads, both sweet and savory, or sliced just like a sandwich, and stuffed with ingredients.

Here are some of the most popular ways pandesal is enjoyed in the Philippines:

Spread:

• Butter
• Mayonnaise (click here for my easy homemade Kewpie mayo recipe)
• Jam
• Chocolate spread
• Peanut butter

Filling:

• Sardines
• Cheese
• Spam
• Corned beef
• Eggs or egg salad
• Chicken salad
• Tuna salad

How to Store Pandesal

As previously mentioned, pandesal is best eaten fresh out of the oven. But you can stretch its life by a couple of days by storing the rolls in an airtight storage bag or container, left on the kitchen counter. Put the rolls in the microwave for a few seconds or toast before eating.

Once it’s gone past two days, refrigerate pandesal as it may starts to grow mold. The texture won’t be the same – they will no longer have the airy fluffiness than it did on day one – but will still be good. Microwaving them for a few seconds seems to do the trick in restoring some of the softness.

Freezing Pandesal

Pandesal rolls can be frozen too. Wait until they have completely cooled down before transferring them to an airtight storage bag. It’s also best to freeze them flat, one next another so they don’t freeze stuck together in clumps.

Before eating, take the rolls out and leave them on the kitchen counter for about 15 minutes. They place them on a plate and microwave for 15-25 seconds until they are soft and warm.

Did you like this Pandesal Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Pandesal

Print Recipe

★★★★★

5 from 1 review

Fluffy, a little sweet, and served fresh out of the oven, pandesal is my go-to roll for breakfast or brunch.

• Author: Caroline Phelps
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes + 80 minutes proofing
• Yield: 24 buns
• Category: Bread
• Method: Baking
• Cuisine: Filipino
• Diet: Vegetarian

Ingredients

• 1 1/3 cup milk, lukewarm
• 1 package active dry yeast
• 4 tablespoons butter, room temperature
• 2 eggs, beaten
• 1/3 cup sugar (or use 1/2 cup sugar if you like your bread sweeter)
• 1 cup bread flour
• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoon kosher salt
• 1/4 cup breadcrumbs, or more

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Instructions

1. Mix milk and active dry yeast in the bowl of a stand mixer and leave for 10 minutes. Or use a regular mixing bowl if you don’t have a stand mixer.
2. Add the butter, eggs, and sugar to the mixing bowl and mix using a spatula. 
3. Place the bowl on the stand mixer and use the dough hook. Turn on the stand mixer (medium speed) and slowly add both flour and salt. Knead for 10 minutes. For the traditional method, sift the flour into the bowl, add the salt, and stir until the mixture turns into a dough. Transfer the dough on a flat surface and using your hands, knead for 10 minutes.
4. Grab a medium size bowl and brush with a little oil.
5. Turn off the stand mixer and grab the dough using your hands. Form into a ball and place it in the bowl. Cover with plastic wrap and let sit for about 1 hour, somewhere a little warmer than room temperature (75-85ºF), until it doubles in size. I like to cover the bowl with a blanket which seems to work well
6. Dust a flat surface with a little flour and place the dough on top. Punch it 3-4 times and cut into four equal pieces. Shape each piece into a log and cut each log into six equal pieces, about 50g per piece if  you are using a food scale.
7. Form each piece into a ball and place them on an 18×13-inch baking sheet covered with parchment paper. Cover with a towel and let them rise for about 20 minutes, until they have doubled in size.
8. Meanwhile, preheat the oven to 350ºF.
9. Brush each ball with a little milk on top and dip the top in breadcrumbs.
10. Bake in the oven for about 20 minutes, until the top of each bun is golden brown. 
11. Serve hot with butter or your favorite jam or other spread.

Notes

Pandesal will keep in an airtight storage bag or container, on the kitchen counter for 2 days. After that, refrigerate for up to 1 week.

Microwave the rolls for 15-20 seconds before eating to restore some of the softness.

Nutrition

• Serving Size: 1 roll
• Calories: 131
• Sugar: 1.6g
• Sodium: 95.6mg
• Fat: 2.9g
• Saturated Fat: 1.6g
• Unsaturated Fat: 0.3g
• Trans Fat: 0g
• Carbohydrates: 22.2g
• Fiber: 0.7g
• Protein: 3.8g
• Cholesterol: 21.7mg

Keywords: dinner roll, appetizer, side

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Pandesal (Filipino Breakfast Rolls)
Pickled Plum.

Japanese egg sandwich is a creamy, tangy, light, and tasty snack that’s extremely popular all across Japan. Anthony Bourdain praised the deliciousness of Lawson’s egg salad sandwich, while David Chang runs to the closest konbini to get his hands on a tamago sando, as soon as he lands in Tokyo. The good news is you don’t have to travel across the world to get a taste of this iconic Japanese creation – you can make it at home with just a few ingredients!

What is Japanese Egg Sandwich (Tamago Sand0)?

Japanese egg sandwich, called tamago sando (たまごサンド), is a no-frills egg salad sandwich made with Japanese milk bread, butter, and egg salad. It’s a very popular snack or lunch item because of its simplicity and convenience.

It’s more basic than the American version which can be served on different types of bread and have lettuce, tomato, cheese, and other ingredients as toppings.

Where Can I buy Japanese Egg Sandwich?

If you are in Japan, you can find Japanese egg salad sandwiches pretty much everywhere! The most common places are bakeries, coffee shops, and convenience stores (called konbini in Japanese) such as 7 Eleven, Lawson, or Family Mart.

In fact, egg sandwiches are such a popular food item in Japanese konbini that tv shows and food magazines like to rank them from best to worst (the recipe for egg salad varies slightly from one konbini to another).

It’s also worth mentioning that people will go the distance to get their tamago sando fix. Bakeries known for having excellent egg sandwiches will see a line of people wrapping around the block, just to get a taste of their creation.

In the US you can find Japanese egg sandwiches in Japanese and Korean bakeries, and Japanese supermarkets such as Nijiya, Mitsuwa, Marukai, and Sunrise Mart. Some Korean supermarkets may also sell them.

What Makes Japanese Egg Sandwiches Different from Other Egg Sandwiches

Bread

Japanese milk bread, also called shokupan or Hokkaido milk bread, is Japan’s version of sandwich bread. The loaf is fluffier, bouncier, and tastes and smells more buttery than regular sandwich bread. The slices are also cut thicker and the crust is completely removed.

Mayonnaise

Japanese mayonnaise (kewpie mayo) is fruitier and tangier than US mayonnaise. Only the egg yolk part is used in the process, which is what gives the mayonnaise a golden yellow color (Japanese egg yolks are also more yellow). The flavor is similar to Miracle Whip but is less sweet, more tangy, and also has umami.

Kitchen Tools Needed

• Mixing bowl
• Fork
• Bread knife
• Cutting board

Ingredients for Japanese Egg Sandwich (Tamago Sand0)

• Japanese milk bread: You can find Japanese milk bread (shokupan – 食パン) in Japanese grocery stores and Japanese and Korean bakeries. Or you can make it from scratch by following my recipe here.
• Butter: The butter makes the sandwich more moist and creamy and is therefore essential to the recipe. You can use salted or unsalted.
• Eggs: Medium to hard boiled works. The quality of the eggs used can make a pretty significant difference on how the egg salad tastes. I would recommend spending a little extra money on pasture raised eggs such as the Vital Farms brand (which is what I use for just about everything) because they taste so much better. I get mine at Whole Foods.
• Japanese mayonnaise: You need Kewpie Mayo to make this sandwich. You can buy Kewpie Mayo in Japanese grocery stores, order it on Amazon, or make it from scratch using my recipe here.
• Salt: I’m using kosher salt but Himalayan pink salt also works. If you are using table salt, use a little less since the grains are smaller than kosher salt.
• Mustard: Yellow mustard makes the flavor pop a little more. Dijon mustard can also be used.
• Ground black pepper: A pinch or you can omit entirely. I’ll leave that one up to you.

How to Make Japanese Egg Sandwich (Tamago Sando)

1. Gather all of your kitchen tools and ingredients.
2. Place the eggs in a bowl and use a fork to mash them.
3. Stir in the mayonnaise, mustard, salt, and pepper, and continue mashing until the bits of eggs are all about the same size.
4. Slice your bread and spread butter on all four slices.
5. Spread egg salad on 2 slices and top with the other 2 slices of bread.
6. Cut each sandwich in half and serve.

Variations

• Add 1-2 teaspoons milk for a creamier texture.
• Add 1/4 teaspoon sugar to add a little sweetness.

Popular Konbini Foods

Japanese convenience stores (konbini) are the best in the world.

Anyone who has been to one will tell you that the quality of food served there is as good, if not better than some restaurants. It’s low maintenance food done extremely well and at a very reasonable price. What also makes konbini store food stand out  is the wide range of healthy dishes available such as zaru soba, oden, green salad, boiled kabocha squash, steamed sweet potatoes, and seaweed salad.

Whenever I go to Japan, I always look forward to my first visit at the konbini to see what new drinks or snacks are occupying the aisles and fridges. I can easily spend 20-30 minutes lost in the colorful rows of energy drinks, iced teas, chocolates, cookies, packaged ramen, miso soups, rice balls, sandwiches, and bento boxes.

And when the temperatures rise the ice cream freezer, which is neatly located in the middle of the store, makes it impossible to walk away without at least a handful of treats.

Konbini foods are part of the Japanese culture. They feed the industrious crowds and college students. They help busy and sometimes overwhelmed parents put comforting food on the table. They make it possible for minimum wage workers to eat healthy. And they are so much fun to visit!

Here are some popular konbini foods you can make at home:

• Spaghetti napolitan
• Royal milk tea
• Onigiri (rice balls)
• Yakisoba
• Zaru soba
• Yakimeshi (fried rice)
• Miso soup
• Castella cake

Did you like this Japanese Egg Sandwich Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Japanese Egg Sandwich (Tamago Sando)

Print Recipe

★★★★★

4.6 from 5 reviews

Japanese egg sandwich is a creamy, tangy, light, and tasty snack that’s extremely popular all across Japan. 

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 2 sandwiches
• Category: Sandwiches
• Method: N/A
• Cuisine: Japanese

Ingredients

• 4 slices shokupan (Japanese milk bread, also called Hokkaido bread) – if you cannot find shokupan you can make it from scratch using this recipe
• Butter
• 4 medium to hard boiled eggs, peeled
• 5 tablespoons kewpie mayo – if you cannot find kewpie mayo you can make it from scratch using this recipe
• 1/2 teaspoon kosher salt (use a little less for table salt, since the grains are smaller)
• 1/2 teaspoon yellow mustard
• Ground black pepper

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Instructions

1. Put the hard boiled eggs in a bowl and mash with a fork. 
2. Add the mayonnaise, mustard, salt and pepper, and stir. Continue mashing until the bits of egg are all about the same size (the smaller the better).
3. Butter each slice of bread and spread the egg salad on two slices. 
4. Top with the other slice and cut the sandwich in half. Serve

Notes

• Make it creamier by adding 1-2 teaspoons of milk.
• Make it a little sweet by adding half a teaspoon of sugar.

Storing egg salad: Put the egg salad in an airtight storage container and refrigerate for up to 5 days.

Nutrition

• Serving Size: 1 sandwich
• Calories: 596
• Sugar: 4.6g
• Sodium: 951.9mg
• Fat: 44.2g
• Saturated Fat: 11.3g
• Unsaturated Fat: 18g
• Trans Fat: 0.1g
• Carbohydrates: 30.1g
• Fiber: 1.6g
• Protein: 18.2g
• Cholesterol: 402.8mg

Keywords: lunch, tamago sando, conbini food

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Japanese Egg Sandwich (Tamago Sando)
Pickled Plum.

Every time I go to Japan I get giddy about Japanese bakeries! And though I love almost all of their different flavors and fillings, my favorite one is the classic Japanese milk bread, because it’s so soft, airy, and buttery..

Japanese milk bread is strongly linked to my childhood as my aunt made it from scratch almost daily. I would wake up with the smell of fresh bread wafting through the kitchen. She would cut me a thick slice – because shokupan is better when it’s cut thick – toast it, and spread a generous amount of butter and strawberry jam on it.

It was the best breakfast ever.

You may not know this but when it comes to making outstanding bread, Japanese bakeries are on par with the French ones.

Bakeries are abound in Japan and can be found on almost every street, in the basement of department stores, train stations, even subway platforms. Bread is huge in Japan and because the options are endless – from deep fried curry bread, bun stuffed with red bean paste, to cheese and corn baguette – it’s impossible to get bored!

While shokupan is easy to find in big cities such as L.A, Honolulu, Chicago, and NYC, it’s more of challenge to find it in areas where there are few Japanese people. And since we left NYC for the midwest just over a year ago (a temporary move to be closer to an ailing parent), I’ve been craving Japanese milk bread almost daily.

So what’s a girl to do when she can’t find her favorite bread? She learns how to make it!

There are quite a few steps to this recipe but they are all very easy to follow.

It took me a few attempts before I was satisfied with the taste and texture of my milk loaf, but I can now say that I’m very happy with it. I’m also super excited to share it with you!

What is Japanese Milk Bread (Shokupan)?

Japanese milk bread (食パン) is Japan’s version of sandwich bread. The word shokupan simply means “eating bread”.

The main difference between the sandwich bread you are used to eating and Japanese milk bread is the use of yudane, a starter paste (roux) made with an equal amount of flour and boiling water. The paste retains its moisture and makes the dough soft, airy, and stretchy.

What is Tangzhong?

Tangzhong is also a starter paste used to make bread.

It was adapted from the yudane method by a Taiwanese woman name Yvonne Chen. Tangzhong is made by stirring flour and water, or milk, together and cooking it until the mixture becomes a gelatinous paste. Tangzhong is most often used to make Chinese buns and can also be used to make Japanese milk bread.

We will be using tangzhong to make this milk bread.

Where to Buy Japanese Milk Bread

If you are lucky enough to be living close to a Japanese supermarket, you won’t have any issue finding shokupan. Korean bakeries also sell it and you may even find it in some Asian grocery stores. But the best shokupan I’ve had outside of Japan were sold in Japanese bakeries.

Places like Takahachi Bakery in Tribeca, Yamazaki Bakery in Los Angeles, and Hamada-ya in Torrance, sell some of the best Japanese milk bread I have tasted here in the US.

What Does it Taste Like?

Japanese milk bread is a little sweet and buttery. Every bakery has a different recipe – they may use more or less sugar, butter, and might use whole milk or 2% milk.

This means that every shokupan is slightly different than the other, but there should always be a little sweetness, and you should be able to smell the butter.

Just try it. It’s amazing.

Kitchen Tools Needed

• Stand mixer
• Bowl
• Rolling pin
• 9-by-5-inch loaf pan

Best Flour for Japanese Milk Bread

While you technically can use all-purpose flour to make shokupan, I recommend using bread flour that’s over 12% protein to get the most rise. I have used bread flour that’s 9-10% protein but found my bread not to be as fluffy and airy.

King Arthur Unbleached Flour, which contains 12.7% protein, is the flour I used to make the milk loaf you see in these pictures.

Ingredients for Japanese Milk Bread (Shokupan)

• Starter (tangzhong): A mixture of bread flour, water, and milk. Tangzhon is what makes the bread super moist and fluffy.
• Flour: You can use all-purpose flour but to get a nice rise, use bread flour that’s at least 12% protein.
• Sugar: I don’t like my bread to be too sweet so I’ve only added 20 grams of sugar. However, feel free to add 30 or 40 grams for a sweeter, more dessert-like bread.
• Active dry yeast: 1 packet, which comes to 7 grams is what you will need to give your loaf a nice rise.
• Salt: Just a little to season the bread and balance out the sweetness.
• Egg: I’ve made shokupan with and without egg, and and both recipes were delicious. However, I noticed that the one with the egg was slightly more moist which is why I decided to add it to this recipe.
• Milk: Whole milk is often used to make Japanese milk bread, but I personally prefer using 2% milk or unsweetened oat milk.
• Butter: Use unsalted butter or unsalted vegan butter such as Miyokos.

How to Make Japanese Milk Bread (Shokupan)

1. Make the tangzhong by mixing the starter ingredients in a pot. Cook on low heat while stirring constantly, for 8-10 minutes. The mixture is ready when it turns into a gelatinous paste.
2. Turn the heat off and transfer the tangzhong to a bowl. Cover the bowl with plastic wrap and leave for 30 minutes.
3. Add the bread flour, sugar, yeast, and salt, to the bowl of your stand mixer, and stir well to combine.
4. Place the dough hook on your mixer and add the egg, milk, and tangzhong. Knead on low speed for 5 minutes.
5. Add the butter and knead on medium speed (4 on a Cuisinart stand mixer) for 20 minutes, until the dough is springy and sticky.
6. Meanwhile, lightly grease a bowl with cooking spray, or brush with oil.
7. Turn the mixer off, wet your hands or rub them with a little oil, and scoop the dough.
8. Shape the dough into a ball and place it in the bowl. Cover with plastic wrap and let it rise for 50 minutes. It’s best to find a warm spot (75-85ºF) to help your dough rise to about double its size.
9. Punch the dough a couple of times and transfer it to a flat surface. Equally cut the dough in half and shape the halves into balls (you may need to lightly wet or oil your hands again). Cover the balls with a kitchen towel, take them back to that warm spot, and leave to rise for 15 minutes.
10. Grease a 9-by-5-inch loaf pan and set aside.
11. Use a rolling pin to roll out each dough ball into a 6-by-9-inch oval.
12. Fold each side of the oval and make them join in the center. Do the same with the top and bottom (bring them to the center).
13. Tightly roll the dough into a log and place it on one end of the loaf pan, smooth side up. Repeat the same steps for the remaining ball and place it on the other end of the pan.
14. Cover with plastic wrap (not too tightly) or a kitchen towel, and take the loaf pan to that warm spot. Leave for 40 minutes, until the logs have doubled in size and are touching in the middle.
15. Meanwhile, preheat the oven to 350ºF.
16. Brush the top of the logs with a little milk and bake in the oven for 35-40 minutes. The bread is ready when the internal temperature has reached 190ºF.
17. Transfer the bread to a cooking rack and let cool for 1 hour before eating.

Best Way to Eat Japanese Milk Bread

Japanese milk bread is so moist and airy that it’s best eaten fresh, when it’s still a little warm, and with just a little butter. And don’t be afraid to cut thick slices since that’s the way it’s usually served in Japan!

After a couple of days, you can toast it and spread a little jam on top (I don’t use peanut butter because I end up crushing the fluffiness when I spread it). It also makes a really good sandwich bread for egg salad.

The best way to store shokupan is in a plastic bag or a container that is airtight, so it can retain its moisture. It should still be very moist after 3-4 days, if stored properly.

Did you like this Japanese Milk Bread Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Japanese Milk Bread (Shokupan – 食パン)

Print Recipe

★★★★★

5 from 2 reviews

Learn how to make the most delicious, moist, and airy, Japanese Milk Bread. Fresh warm shokupan is so easy to make!

• Author: Caroline Phelps
• Prep Time: 35 minutes
• Cook Time: 35 minutes
• Total Time: 70 minutes + 1 hour 45 minutes passive time
• Yield: 2 small loaves of bread
• Category: Baked goods
• Method: Baking
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Starter (Tangzhong)

• 1/4 cup bread flour
• 1/4 cup milk (for vegan: use unsweetened oat milk)
• 5 tablespoons water

DOUGH

• 325g bread flour
• 20 grams sugar
• 7 grams active dry yeast (1 packet)
• 4 grams salt
• 1 large egg (for vegan: mix 1 tablespoon ground flaxseed with 2 1/2 tablespoons water. Let sit for 15 minutes before using)
• 130 milliliters room temperature milk (for vegan: use unsweetened oat milk)
• 50 grams unsalted butter, room temperature and cut into cubes (for vegan: use vegan butter)

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Instructions

1. To make the starter (tangzhong), whisk the flour, milk, and water, in a pot until smooth, and turn the heat to low. Stir and cook for about 8-10 minutes, until the mixture thickens and becomes a gelatinous paste. 
2. Turn the heat off and transfer the tangzhong to a bowl. Cover the bowl with plastic wrap and let cool for 30 minutes. Simple tip for fluffier bread: let the tangzhong sit for an additional 1-2 hours if you have the time. This will yield an even fluffier texture.  
3. Use the bowl of your stand mixer and add the flour, sugar, yeast, and salt. Stir until the ingredients are well mixed.
4. Add the egg, milk, and tangzhong, place the dough hook on the mixer, and knead on low speed for 5 minutes.
5. Add the butter and knead on medium (speed 4 on a Cuisinart stand mixer) for an additional 20 minutes, until the dough is springy and slightly sticky. 
6. Meanwhile, lightly grease a bowl and set it aside.
7. Lightly wet your hands, or rub a little oil on them, and scoop the dough. Shape it into a ball and place it in the greased bowl. Cover with plastic wrap and let the dough rise for 50 minutes somewhere a little warmer than room temperature (75-85ºF), until it doubles in size. 
8. Punch the dough down and transfer it onto a flat surface. Equally cut the dough in half and shape into 2 balls. Cover the balls with a kitchen towel and let them rise for 15 minutes. 
9. Grease a 9-by-5-inch loaf pan and set aside.
10. Use a rolling pin to roll out each dough ball into a 6-by-9-inch oval.
11. Fold each side of the oval and make them join in the center. Do the same with the top and bottom (bring them to the center).
12. Tightly roll the dough into a log and place it on one end of the loaf pan, smooth side up. Repeat the same steps for the remaining ball of dough and place it in the other end of the pan.
13. Cover with a towel and let the dough rise for 40 minutes, until it has doubled in size.
14. Meanwhile, preheat the oven to 350ºF. 
15.  The dough is ready when the logs are touching in the center and are at the same level, or slightly over, as the pan. 
16. Brush the top of the dough with a little milk. 
17. Bake for 35-40 minutes. If the bread is turning a golden brown too quickly, lightly cover the pan with foil. The bread is ready when it reaches an internal temperature of 190ºF. 
18. Take the pan out of the oven and transfer the bread to a cooling rack immediately. 
19. Let cool for at least an hour before eating.

Notes

Make it vegan: Skip the egg, switch milk for unsweetened oat milk, and butter for vegan butter such as Miyokos.

Tools Needed:

• Stand mixer
• 9×5 loaf pan
• Rolling pin

Nutrition

• Serving Size: 1 slice
• Calories: 155
• Sugar: 3.4g
• Sodium: 138mg
• Fat: 3.9g
• Saturated Fat: 2.2g
• Unsaturated Fat: 0.3g
• Trans Fat: 0g
• Carbohydrates: 25.3g
• Fiber: 0.9g
• Protein: 4.4g
• Cholesterol: 9.3mg

Keywords: sandwich bread, Hokkaido milk bread

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Japanese Milk Bread (Shokupan)
Pickled Plum.

This is a delicious Chinese style slow cooker oatmeal recipe perfect for those who prefer a savory breakfast! Packed with Szechuan flavors and popping with vibrants colors, this is one oatmeal breakfast you will want to add to your meal rotation!

I love this breakfast so much that I’m drooling over the images as I’m writing this. And I have to give Ben credit for discovering that oatmeal goes with chili oil and chili crisp just as beautifully as a hot bowl of congee. So yummy!

Today I’m going to show you how to make oatmeal using a crockpot. It’s super simple and very convenient for large groups of people. It’s also a great way to save time in the morning since the cooking is done overnight. The texture of the oatmeal is silky and much more rich and hearty than a bowl of quick cooking oatmeal.

The recipe I have is for a Chinese style savory oatmeal but you can make this recipe using the classic sugar, butter, cinnamon, and banana method too. I’m showing you how at the bottom of this post.

What are Steel Cut Oats?

Steel cut oats, also called Irish oatmeal, are husked oat kernels that include the cereal germ, the bran and the endosperm of the grain. They are chopped with steel blades (which is why they are called “steel cut”) into pinhead-sized pieces.

They are higher in fiber than rolled or quick cooking oats, making them a healthier breakfast option. They are also more filling than other types of oats which make them a better option for those watching their weight or their calorie intake.

Ingredients for Slow Cooker Oatmeal

• Steel Cut Oats: ONLY use steel cut oats when cooking with a slow cooker. Rolled oats and quick cooking oats are not an option here. Steel cut oats are the only type that can cook for a long time without getting mushy.
• Water: 5 cups of water yields a thick and rich oatmeal. If you prefer it more on the watery side, stir in 1/2 cup of water once the cooking is done.
• Salt: Just a pinch to season the oatmeal and to pair with the savory toppings (I use about 1/4 teaspoon kosher salt).
• Toppings: Any topping works here but here are my favorites for a Chinese style breakfast: chopped scallions, poached egg, chili crisp, chili oil, fried shallots, slice shiitake mushrooms, and/or youtiao (fried dough bread).

Kitchen Tools Needed

• Slow cooker

How to Make Slow Cooker Oatmeal

1. Gather all of your ingredients for this recipe.
2. Put the steel cut oatmeal, water, and salt, in the crockpot and stir using a plastic or wooden spoon. You can use a metal spoon if you like but beware that it may scratch the ceramic surface.
3. Put the lid on and cook the oatmeal on low for 6-8 hours.
4. When the cooking is done, open the lid and stir well.
5. Serve the oatmeal in individual bowls and add your favorite toppings. Enjoy!

Tips for Making the Best Slow Cooker Oatmeal

• To make sure that the oatmeal doesn’t stick to the crockpot, spray the inside with cooking spray or use a slow cooker liner. I used cooking spray and the clean up was fairly easy (my crockpot is in good shape though so I don’t know if an older one will be as easy to clean up).
• Make sure you don’t overcook the oatmeal. Don’t go over 8 hours as the oatmeal may start to burn. My slow cooker has a “keep warm” function which means it can keep the oatmeal warm without burning it once the cooking is done. If you don’t have that option, make sure to set an alarm so you can turn off your slow cooker at the 8-hour mark.

Cooking for a big family? Just double the recipe!

As you can see in the pictures, 3 cups of cooked oatmeal doesn’t look like much in a crockpot. This means you can double, triple, or quadruple this recipe without having to worry about running out of space! You can also make more than you need and freeze it for later.

Don’t Like Savory Oatmeal? Here’s How to Make it Sweet

Here’s how you can make sweet cinnamon slow cooker oatmeal:

1. Use 4 cups of water and 1 1/2 cup of milk or non-dairy milk such as oat milk.
2. Add 1 teaspoon cinnamon powder, 1 teaspoon pure vanilla extract, and a pinch of salt.
3. Stir and close the lid. Cook on slow for 6-8 hours.
4. When the cooking is done, open the lid and stir in 1/4 cup of brown sugar. Or you can serve it like that with some pure maple syrup to drizzle on top.

How to Save Oatmeal in the Fridge

Let the oatmeal cool to room temperature first and then transfer it to an airtight storage container. Refrigerate for up to 3 to 5 days.

How to Freeze Oatmeal

The best way to freeze oatmeal is to portion it out into individual serving sizes so when it’s time to have breakfast, you only use what you need. Scoop up 1 cup of oatmeal, place it into a plastic food storage bag, and freeze it. Repeat this step until all the oatmeal has been used.

Or another easy – and less messy way – to create individual portions is to spray a muffin tin with cooking spray and fill each muffin mold with oatmeal. Cover the muffin tin with plastic wrap and put it in the freezer until the oatmeal has frozen.

Take the muffin tin out of the freezer and scoop out a serving into a plastic food storage bag. You may need a plastic knife to get the frozen oatmeal to pop out of the mold or let it thaw for a couple of minutes. Place each individual serving into a plastic food storage bag and freeze for up to 6 months.

When it’s time to use, place one bag in the microwave and microwave for 1-2 minutes.

Did you like this Slow Cooker Oatmeal Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Slow Cooker Oatmeal (Chinese Style)

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★★★★★

5 from 1 review

This is a delicious Chinese style slow cooker oatmeal recipe perfect for those who prefer a savory breakfast.

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: overnight
• Total Time: 6-8 hours
• Yield: about 3 cups
• Category: Breakfast
• Method: Slow cooker
• Cuisine: American
• Diet: Vegan

Ingredients

• 1 1/2 cup steel cut oat
• 5 cups water or low sodium chicken broth
• 1 teaspoon kosher salt

Toppings

• 1 teaspoon dried shrimp (optional)
• Chopped scallions
• Chili oil (this is my recipe) or chili crisp
• Goji berries
• Poached egg
• Fried shallots
• Slice shiitake mushrooms
• Youtiao (fried dough bread)

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Instructions

1. Place the steel cut oatmeal, water, and salt, in a slow cooker and stir. 
2. Put the lid on and cook on low for 6-8 hours.
3. Serve with toppings of your choice.

Notes

To refrigerate: Let the oatmeal cool to room temperature first and then transfer it to an airtight storage container. Refrigerate for up to 3 to 5 days.

To freeze:

The best way to freeze oatmeal is to portion it out into individual serving sizes so when it’s time to have breakfast, you only use what you need.

Scoop up 1 cup of oatmeal, place it into a plastic food storage bag, and freeze it. Repeat this step until all the oatmeal has been used.

Or spray a muffin tin with cooking spray and fill each muffin mold with oatmeal. Cover the muffin tin with plastic wrap and put it in the freezer until the oatmeal has frozen.

Take the muffin tin out of the freezer and scoop out a serving into a plastic food storage bag. You may need a plastic knife to get the frozen oatmeal to pop out of the mold or let it thaw for a couple of minutes. Place each individual serving into a plastic food storage bag and freeze for up to 6 months.

Reheating frozen oatmeal: Place one bag in the microwave and microwave for 1-2 minutes.

Nutrition

• Serving Size: 1 cup cooked oats
• Calories: 258
• Sugar: 0g
• Sodium: 429.1mg
• Fat: 4.5g
• Saturated Fat: 0.8g
• Unsaturated Fat: 1.5g
• Trans Fat: 0g
• Carbohydrates: 45.5g
• Fiber: 7.6g
• Protein: 9.1g
• Cholesterol: 0mg

Keywords: crockpot, snack, lunch

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Slow Cooker Oatmeal (Chinese Style)
Pickled Plum.

This yummy smoked salmon omelette with white sauce is a classic French recipe I grew up eating. And don’t be fooled by its luxurious looks – it only takes 15 minutes to make and is also kid friendly!

Meet the omelette of my childhood and one I still make regularly on Saturday mornings.

Most of you know me as the food blogger who shares Japanese recipes, but did you know that I grew up eating as much French food as I did Japanese?

While my mother was the queen of dainty and colorful Japanese dishes, my father was the king of copious French breakfasts.

Every Saturday, my dad would take over in the kitchen and make a big plate of crêpes au sarrasin (buckwheat crepes) topped with molasses, a side of fried bacon, and individual omelette du jour (omelet of the day), as he liked to call it. He had the best sense of humor and always knew how to snap me out of my cranky mood, which was pretty much all the time.

My brother and I would take turns in choosing the fillings of the omelette – he would always pick sausages and potatoes, with a side of caesar salad (I got so sick of eating caesar salads that I didn’t touch it after leaving home for almost two decades!), and I, most of the time, went for smoked salmon and gruyère avec de la sauce béchamel, s’il vous plaît!

I wasn’t only cranky all the time, I was also kind of bossy.

White Sauce

My omelette was always hidden under a blanket of white sauce because every bite had to have the perfect amount of sauce with it – 50% food, 50% sauce. This could not be negotiated and luckily for me, I had the best and coolest parents who didn’t care how I ate my food. As long as I enjoyed it, they were happy.

Fast forward almost 40 years and while I may no longer be constantly cranky, I still like my smoked salmon omelette with plenty of white sauce. This dish has it all – it’s creamy, salty, eggy, slightly nutty and sweet. It’s comforting, satisfying, and absolutely delicious!

Ingredients for Smoked Salmon Omelette

• Olive oil: It’s important to coat the pan evenly with oil so the omelette doesn’t stick to it. I’m using olive oil but you can use a neutral oil such as vegetable or grapeseed oil as well.
• Eggs: 2 large eggs, whisked, preferably pasture raised as they taste so much better! I get mine at Whole Foods.
• Water: Adding a little water to a whisked eggs makes the omelette lighter and fluffier.
• Smoked salmon: I highly, very highly recommend buying Changing Seas cold smoked salmon, it’s one of the best lox I’ve ever tasted! Each piece is tender, moist, salty, and tastes very clean. I get mine at Whole Foods.
• Baby spinach: Spinach and smoked salmon are a classic French combination. I’m using baby spinach but you can use regular spinach too, just make sure it’s chopped into bite size piece.
• Cheese: My favorite cheese for this recipe is a good gruyère such as Emmi Kaltbach, but a high quality parmesan cheese is also very delicious.
• Salt and pepper: To season according to your liking.

Kitchen Tools Needed

• Small pan
• Small pot
• Spatula
• Whisk or chopsticks

How to Make an Omelette

1. Gather all of your ingredients for this recipe.
2. In a small bowl, whisk one egg and 2 tablespoons of water.
3. Heat 1 tablespoon of olive oil in a small pan over medium heat and swirl it around to cover the surface.
4. When the pan is hot, add the whisked egg and tilt the pan to cover the surface.
5. Cook for about 1 minute. When the omelette is almost fully cooked, add the baby spinach to one side of omelette until half of the omelette is covered.
6. Place the smoked salmon on top of the spinach and about 1 tablespoon of grated cheese over the smoked salmon.
7. Using a spatula, carefully fold the side of the omelette that’s empty over the side with the toppings.
8. Turn the heat off and slide the omelette on to a plate. Serve with white sauce.

Filling Options

If you don’t like smoked salmon or would like to offer a variety of fillings (omelette bar style) that pair well with a white sauce, here are my recommendations:

• Chopped button mushrooms
• Chopped leeks
• Asparagus
• Roasted seasoned potatoes
• Zucchini
• Sliced tomatoes

What is White Sauce?

White sauce, also known as béchamel sauce or besciamella, is a simple French sauce made of equal parts butter and flour, milk, and sometimes other seasonings such as nutmeg, salt, and herbs. It’s often used in lasagnas and moussakas and can be cooked with cheese to make mornay sauce.

Ingredients for White Sauce

• Butter: Salted butter, preferably. For dairy-free options, use plant-based butter such as Earth Balance of Miyokos.
• Flour: You will need all-purpose flour to mix with the butter to create the base of the sauce, which is called a roux. The roux is what thickens the sauce and gives it a light golden color.
• Milk: Regular, low fat, fat-free – they all work well for this recipe. For dairy-free, use unsweetened oat milk.
• Stock granules: I like to sprinkle about 1/8th of a teaspoon of chicken granules to give the sauce a bit more depth of flavor, but this ingredient is optional.
• Salt and Pepper: To season according to your liking.

How to Make White Sauce

• Gather all of your ingredients for the sauce.
• Place a small sauce pan over medium heat and add the butter.
• When the butter has melted, stir in the flour and stock granules and keep stirring for 1 minute.
• Slowly add the milk while stirring and bring to a boil. Turn the heat down to low and stir until the sauce thickens. Serve.

What to Serve with this Omelette

This omelette can be served for breakfast, lunch, brunch, or dinner. Therefore it’s safe to say that there are many different ways to pair this classic egg dish. Here are some of my favorites:

• Green salad with Japanese restaurant style carrot ginger dressing
• Scalloped potatoes
• Broccoli tots
• Air fryer French fries
• Vegetarian stuffed peppers

Did you like this Smoked Salmon Omelette with White Sauce Recipe? Are there changes you made that you would like to share?

Smoked Salmon Omelette with White Sauce

Print Recipe

★★★★★

5 from 1 review

This is an easy and simple smoked salmon omelette recipe that’s ready in just 15 minutes, from start to finish.

• Author: Caroline Phelps
• Prep Time: 7 minutes
• Cook Time: 8 minutes
• Total Time: 15 minutes
• Yield: 2
• Category: Breakfast
• Method: Pan frying
• Cuisine: French

Ingredients

Units USM

• 2 tablespoon extra virgin olive oil
• 2 large eggs
• 4 tablespoons water
• 2.5 ounces smoked salmon
• 1/2 cup baby spinach, chopped
• Gruyere cheese, aged gouda, cheddar, or parmesan cheese
• Salt and pepper, to taste

White sauce:

• 1 tablespoon salted butter or plant-based butter
• 1 tablespoon all-purpose flour
• 3/4 cup milk or unsweetened oat milk
• Pinch of chicken stock granules (optional)
• Salt and pepper, to taste

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Instructions

1. Start by making the white sauce. Melt the butter in a small sauce pan over medium heat. Add the flour and a pinch of stock granule, and stir until the mixture turns into a paste. Keep stirring for 1 minute.
2. Slowly add the milk while stirring and bring the sauce to a boil. Lower the heat to a bubbling simmer and keep stirring for 5 minutes. Turn the heat off and set aside.
3. You can make one omelette at a time or use two pans to simultaneously make both. Turn the heat to medium and add 1 tablespoon olive oil to a small pan.
4. Break 1 egg and whisk it with 2 tablespoons water. When the oil is hot, add the whisked egg to the pan and swirl to cover its entire flat surface.
5. When the egg is almost fully cooked, add half of the spinach to one side of the omelette – the one that’s closest to you. Place one slice of smoked salmon on top of the spinach and grate a little cheese on top of the smoked salmon.
6. Using a spatula, fold the bare side of the omelette over the cheese and other ingredients.
7. Turn the heat off and transfer to a plate. Scoop a little white sauce and pour it over the omelette. Season with salt and pepper, if needed, and serve immediately.

Notes

Other fillings that pair well with this omelette and white sauce:

• Chopped button mushrooms
• Chopped leeks
• Asparagus
• Roasted seasoned potatoes
• Zucchini
• Sliced tomatoes

Nutrition

• Serving Size: 1 omelet
• Calories: 426
• Sugar: 4.9g
• Sodium: 221.6mg
• Fat: 30.1g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 6.8g
• Fiber: 0.2g
• Protein: 33.3g
• Cholesterol: 261.7mg

Keywords: omelet, brunch

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Smoked Salmon Omelette with White Sauce
Pickled Plum.

Are you ready for the best Japanese Pancakes? Light, airy and SO fluffy, these yummy hot cakes ホットケーキ are ready in 15 minutes from start to finish!

My mom makes the best breakfasts. Early mornings are a blast during our visits!

And while she may be inclined to keep it easy and serve natto over steamed rice, if she asks me what I want, 9 out of 10 times I’m going to say PANCAKES PLEASE!

There’s just something about Japanese pancakes I’m powerless to. They’re so fluffy, airy and sweet that digging into a short stack feels like a minor bit of decadence.

Well, I’ve got an easy pancake recipe for you today, friends. One that requires minimal ingredients – but yields some of the most light, airy hotcakes ever!

What are Japanese pancakes?

Japanese pancakes, also called hot cakes (ホットケーキ), are famous for their fluffy and jiggly texture. The secret ingredient in Japanese pancake batter is the use of cake flour as opposed to all-purpose flour. It results in an airy, moist, cakelike texture.

Now just to be clear, these aren’t the massive Japanese souffle pancakes that are like 2 inches thick. Those recipes in particular call for an egg-white meringue and a Japanese pancake mold to achieve the jaw droppingly tall and perfectly round pancakes. They’re impressive – but a TON of work. Not always ideal when you’re trying to get breakfast on the table before the school bus pulls up.

My fluffy pancake recipe is a simplified version you can make in a regular pan. No special equipment required. But while they may not be quite as flashy, they are just as light and tasty!

You and your family are going to love them!

Ingredients for Japanese pancake batter

• Cake Flour: When used in cakes and pancakes, cake flour produces a good rise – along with a fine crumb and tender texture. Use this instead of all-purpose flour.
• Baking Powder: This is a leavening agent that causes the pancake batter to expand, resulting in increased volume and a light, airy texture.
• Eggs: For increased structure and stability in the batter, as well as delivering added moisture, eggs are a must in this Japanese pancake recipe.
• Granulated Sugar: For a bit of sweetness, you know what to do
• Milk or Almond Milk: Use whatever dairy (or non-dairy) you prefer. I personally find the light nuttiness of almond milk to be a winner in this recipe!
• Pure Vanilla Extract: A little goes a long way towards imparting the best elements of a sweet dessert cake to these simple pancakes.
• Vegetable Oil: Any neutral cooking oil will work. You can also substitute this for a little clarified butter.

How’s that for a manageable pancake ingredients list? Aside from the cake flour, it’s all pretty common stuff when it comes to making pancakes at home. And the outcome is spectacular!

Japanese Pancake Mix

Can’t I just use a mix?

I hear ya!

Now, the recipe I have for you in the recipe card below is for making Japanese pancakes from scratch. But if you are a wee bit lazy like I am when it comes to making breakfast, you can buy pre-made Japanese pancake mix. It’s amazing! 

The most famous brand is Morinaga’s Hotcake Mix. Grab it at an Asian grocery store, or pick it up on Amazon.

How to make japanese pancakes from scratch

1. In a large bowl, mix your cake flour and baking powder.
2. Then in a separate bowl, beat the eggs using a whisk and slowly add the sugar. Whisk in milk, vanilla extract, and oil.
3. Make a small well in the center of the flour mix and slowly pour the egg mixture while whisking. Mix well until batter is smooth.
4. On your stovetop, turn heat to medium-low and coat a medium size pan (one you have a lid for) with cooking spray.
5. Ladle a quarter of the batter into the pan and cover with a lid. Cook for about 2 minutes, or until you see bubbles form at the top of the pancake.
6. Flip the pancake while the top is still wet (don’t wait until it’s fully cooked otherwise it won’t be as fluffy!) and cook for an additional 2 minutes or until the bottom is golden brown.
7. Transfer to a plate and repeat the same steps until you have used all the batter.
8. Serve your Japanese pancakes with toppings of your choice.

Toppings for your fluffy japanese pancakes

These fluffy, homemade pancakes are made all the better by the toppings you toss on. 

Now, you can always go the butter and pure maple syrup route. That delicious duo is a classic combination for a reason!

I personally like fresh berries for color and a pop of fruity freshness. And what goes better with berries than whipped cream or custard!?

But I’d say my favorite addition to this Japanese pancakes is a scattering of fresh herbs like mint or basil. Too much and it can overwhelm the soft sweetness of the pancakes, syrup and fruit. But just a touch of green herbs sends the whole package into warp-speed-deliciousness!

What’s your favorite pancake topping? Sound off! I’d love to hear about your favorites in the comments section

What to serve with Japanese pancakes

These Japanese fluffy pancakes are great at Sunday brunch – but are easy enough to pull off as an everyday breakfast recipe.

However, one of my favorite things to do (especially around the holidays) is to make a meal out of desserts. If you plan on doing a multi-course dessert tasting menu at your place, you could load these pancakes up with whipped cream and serve them alongside this Japanese style pumpkin pudding (purin – プリン), this cakey dorayaki (どら焼き) – and maybe top it all off with a few scoops of this matcha ice cream (抹茶アイスクリーム). 

It’s fun to indulge from time to time, right!?

Or, if you’re looking to whip up a full-on brunch at your place, check out these sweet, savory and easy recipes:

• Tamagoyaki (Japanese Omelette)
• Basic Congee 粥
• Omurice オムライス
• Hawaiian Butter Mochi
• Peanut Butter Banana Smoothie

Plus:

• 43 Easy Japanese Recipes You Can Make at Home

Did you like this Japanese Pancakes Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Japanese Pancakes (Hot Cakes – ホットケーキ)

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

The best light and fluffy Japanese pancakes! So easy to make from scratch!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 pancakes
• Category: Desserts
• Method: Pan frying
• Cuisine: Japanese

Ingredients

• 1 2/3 cup cake flour
• 1 1/2 teaspoon baking powder
• 2 large eggs
• 1/4 cup granulated sugar
• 3/4 cup milk or almond milk
• 1/2 teaspoon pure vanilla extract
• 1 teaspoon vegetable oil
• Oil or cooking spray for coating the pan

Topping options:

• Fresh berries
• Fresh herbs like mint or basil
• Whipped cream
• Custard
• Pure maple syrup

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Instructions

1. In a large bowl, mix flour and baking powder.
2. In a separate bowl, beat the eggs using a whisk and slowly add the sugar. Whisk in milk, vanilla extract, and oil.
3. Make a small well in the center of the flour mix and slowly pour the egg mixture while whisking. Mix well until the batter is smooth.
4. Turn the heat to medium-low and coat a medium size pan with cooking spray (that comes with a lid).
5. Ladle a quarter of the batter in the pan and cover with a lid. Cook for about 2 minutes, or until you see bubbles form at the top of the pancake.
6. Flip the pancake while the top is still wet – don’t wait until it’s fully cooked otherwise it won’t be as fluffy! – and cook for an additional 2 minutes or until the bottom is golden brown.
7. Transfer to a plate and repeat the same steps until you have used all the batter.
8. Serve with toppings of your choice.

Notes

These Japanese pancakes are best fresh out of the pan! Leftovers don’t fare well in the fridge.

Nutrition

• Serving Size:
• Calories: 300
• Sugar: 12.8 g
• Sodium: 75 mg
• Fat: 4.6 g
• Saturated Fat: 1.8 g
• Carbohydrates: 55.3 g
• Fiber: 1.5 g
• Protein: 8.9 g
• Cholesterol: 93 mg

Keywords: breakfast, sweets, snack, souffle pancake

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Japanese Pancakes (Hot Cakes – ホットケーキ)
Pickled Plum.