25 minutes is all you need to make these delectable Chinese style garlic noodles. Topped with refreshing slices of cucumber and a shredded omelet, these slightly pungent and umami packed noodles are filling enough to be served as a main dish.

Savory, Umami and Easy Garlic Noodles

Make these Chinese influenced garlic noodles anytime you need an easy weeknight dinner – but just can’t allow yourself to order takeout again.

Savory, earthy, umami and tart, these cold noodles have a few inherent similarities to the takeout classic chilled sesame noodles – while being overall more nuanced and refined in flavor.

And there’s no need to go on an Asian ingredients shopping extravaganza to make Asian garlic noodles at home. You probably have much of what you’ll need in your pantry right now.

Best part: making this recipe from scratch is as easy as boiling pasta, cracking an egg and measuring out a few sauces.

Asian Garlic Noodles Ingredients

Scroll all the way down for the full recipe.

• Cucumber: Cucumber delivers a freshness that pairs so well with the garlic sauce. Use Kirby cucumbers or English cucumbers for the best crunch.
• Cilantro or Basil: While I think this Asian garlic noodles recipe works best with cilantro, I realize that particular herb can be polarizing – and isn’t everyone’s cup of tea. Finger shredded fresh basil can also do the trick.
• Neutral Oil: This is just used to make the shredded omelette topping. I used grapeseed oil – but really, any neutral cooking oil will work.
• Egg: You’ll want one large whisked egg. Try to use pasture raised eggs from farms that go the extra step of getting the Certified Humane credential. It really matters!
• Dry Spaghetti: 8 oz is about 1/2 a typical box of pasta from the corner shop. My preference for this recipe is thin spaghetti – but in a sec, we’ll discuss other noodle options you can use.

For the Garlic Noodle Sauce

• Garlic: Use three cloves for just the right amount of sweet pungency. Make sure they’re well minced to unlock their full garlicky potential.
• Soy Sauce: Umami perfection in a bottle. This is your main source of savory goodness in this noodle recipe. If you have trouble finding soy sauce at your local store, you can grab some exceptional shoyu here on Amazon.
• Balsamic Vinegar: Balsamic is the perfect vinegar for this garlic noodles recipe because it introduces so many nuanced flavors to the dish. There’s a rich sweetness, a complex smokiness and understated tart notes. Ben, who doesn’t typically care for balsamic vinegar on its own, LOVES it in this recipe.
• Chili Oil, Sesame Oil and Water: You’ll get a little heat – and a little toasted nuttiness from this combination of flavored oils. A couple tablespoons of water just thins the sauce a bit and helps it to go a little further overall.
• Salt: I’m using kosher salt in lock-step with the soy sauce. 1/4 tsp is all you’ll need to up the savory quotient of these garlic noodles.
• Sesame Seeds: This final ingredient imparts a slight nuttiness and – almost imperceptible – mouth feel. While subtle, it really works in this recipe. You can use white or black sesame seeds, whatever you have handy in your pantry. Your choice.

How to Make Garlic Noodles

1. First, gather all of your cooking tools and ingredients.
2. Then bring a large, salted pot of water to boil.
3. Meanwhile, mix all of the garlic sauce ingredients in a small bowl, stir well and set aside.
4. In a small pan over medium heat, add 1 tbsp oil. Once the oil is hot, add the whisked egg. Swirl it around in the pan so that the egg covers the entire cooking surface of the pan. Once the omelette is approaching fully cooked, flip it over briefly and turn the heat off.
5. Transfer the omelette to a cutting board, cut it into thin strips and set aside.
6. Once your water is boiling, add the noodles and cook until al dente (there should be approximate cooking times listed on the box instructions). Once cooked, drain the noodles and rinse under cold water.
7. Next, transfer the drained cold noodles to a large bowl.
8. Add the garlic sauce and toss well until the noodles are evenly coated.
9. Finally, transfer the garlic noodles to a serving bowl or platter and top with the sliced egg, cucumber and fresh cilantro (or basil).

What Other Types of Noodles Can I Use?

Now, I’ve already gone on the record with my preference for boxed dry thin spaghetti noodles for this recipe. And, considering the long history of noodles in general, it’s not surprising that Italian pasta works well in Chinese garlic noodles.

That said, you can really use whatever you like best (and have handy in your pantry). Some other options to consider include:

• Chinese egg noodles
• Soba or ramen noodles
• Fettuccine, linguine or angel hair pasta

Garlic Noodle Additions and Variations

Same goes for additional ingredients or proteins. This noodle recipe is intentionally simple (and I dare say perfect) as it is. However, you could easily round it out with an additional protein or the flavor enhancer of your choice.

How to Store Leftovers

Store any leftover garlic noodles in an airtight storage container inside the fridge for up to 3 days. Since this is a cold noodle dish originally, you won’t need to heat them up them at all.

And don’t be surprised if you find yourself devouring the leftovers right out of the tupperware at midnight, bathed in light of the refrigerator. They’re that good!

Other Easy Asian Noodle Recipes

Vegan Dan Dan Noodles

Pad Woon Sen (Thai Glass Noodle Stir Fry)

The Best Yaki Udon – やき うどん

Pan Fried Noodles With Chili Crisp

The pink and grey flower bowl, Seikou kiln kutani chopsticks, and Seikou kiln color tiles sauce plate used in the images, are 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.

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

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

Garlic Noodles

Print Recipe

★★★★

4 from 1 review

Make these delectable Chinese style garlic noodles at home in 25 minutes. Umami perfection – and better than takeout!

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2
• Category: Noodles
• Method: Stove top
• Cuisine: Chinese
• Diet: Vegetarian

Ingredients

Units USM

• 1 kirby cucumber or half an English cucumber, sliced into thin sticks (julienned)
• 1/4 cup cilantro, or basil, chopped
• 1 tablespoon neutral oil such as grapeseed oil
• 1 large egg, whisked
• 8 ounces dry spaghetti

Garlic Noodle Sauce

• 3 garlic cloves, minced
• 3 tablespoons soy sauce
• 2 tablespoons balsamic vinegar
• 2 tablespoons water
• 1/2 teaspoon chili oil
• 1/2 teaspoon sesame oil
• 1/4 teaspoon salt
• 1 teaspoon white or black sesame seeds

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Instructions

1. Bring a large pot of salted water to boil.
2. Meanwhile, mix all the ingredients for the garlic sauce in a bowl, and set aside.
3. In a small pan over medium heat, add the oil. When the oil is hot, add the whisked egg and swirl the pan so the egg covers the entire surface of the pan. When the omelet is almost fully cooked, flip it over and turn the heat off.
4. Transfer the omelet to a cutting board and cut it into thin strips (julienne). Set aside.
5. When the water is boiling, add the noodles and cook until al dente, or according to the directions on the package. Drain the noodles and rinse them under cold water.
6. When the noodles are cold, drain them well and transfer them to a large bowl.
7. Add the garlic sauce and toss well.
8. Transfer the noodles to a serving bowl or plate and top with sliced egg, cucumber, and cilantro.

Notes

Store these garlic noodles in an airtight storage container and refrigerate for up to 3 days.

Nutrition

• Serving Size: 1 bowl
• Calories: 581
• Sugar: 5.3g
• Sodium: 985.9mg
• Fat: 14.1g
• Saturated Fat: 2.2g
• Unsaturated Fat: 6.9g
• Trans Fat: 0g
• Carbohydrates: 91.9g
• Fiber: 4.3g
• Protein: 20.8g
• Cholesterol: 93mg

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Asian Garlic Noodles
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

Print Recipe

★ 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.

Egg drop soup is one of those dishes that’s so cheap and easy to make that I never order it at a restaurant. I love its simplicity and how it pairs well with just about anything – and is ready to serve in just 10 minutes!

Simple soups are quintessential to Asian dinners and my two favorites are miso soup and egg drop soup. I like that they are light so they don’t fill me up too much, while still bringing plenty of flavor and character to the table.

They are also a life saver when I feel lazy in the kitchen but still want to whip up a meal consisting of more than one dish.

The recipe I have for you today is a Japanese egg drop soup, called kakitmajiru. You will need seven ingredients and 10 minutes to make it.

Soups on!

What is Egg Drop Soup?

Egg drop soup is a Chinese soup made with chicken broth and whisked eggs that are slowly stirred into the soup to create thin threads. The traditional Chinese egg drop soup can sometimes include tofu,  corn, chopped scallions, or bean sprouts.

While the Chinese version is the most famous type of egg drop soup, many countries have their own version:

• America’s version of egg drop soup is thicker in consistency and is usually only served with chopped scallions.
• Italy’s version is called stracciatella, and is made with a meat broth, olive oil, flour, egg, lemon zest, and parmesan cheese.
• Eierflockensuppe is Austria’s version of egg drop soup. It’s made with a simple broth and dumplings made from scrambled eggs and flour.
• Polish egg drop soup is made with chicken broth, some vegetables, and chicken breast. It’s very similar to chicken noodle soup, except that the noodles are replaced by cooked eggs that mimic the shape of noodles.
• And there is of course, kakitamajiru, which is Japan’s version of Chinese egg drop soup. It’s very similar to the Chinese version except that dashi is used instead of chicken broth. The texture may also be thinner (more watery).

Ingredients for Japanese Egg Drop Soup

Scroll all the way down for the full recipe.

• Dashi: You can make the dashi from scratch by using my recipe here, or use dashi powder. My favorite brand is Shimaya.
• Soy sauce: The soy sauce enhances the broth with some savory and umami notes.
• Sake: Sake is great for adding a little sweetness – on an aromatic level – without actually tasting sweet. It also helps to mellow flavors that tend to be aggressive.
• Salt: Just a little salt to bring all the flavors together and to season the soup.
• Potato starch: Potato starch thickens the broth and gives the soup its slightly gooey texture. Cornstarch can also be used and the result is pretty much the same.
• Egg: Since the egg is the star of the dish, I recommend buying high grade, pasture raised eggs, such as Vital Farms. They taste so much better! I get mine at Whole Foods.
• Baby spinach: You will need about a hand full of baby spinach, or just enough to color the soup with pretty green leaves.

How to Make Japanese Egg Drop Soup

1. Gather all of your kitchen tools and ingredients.
2. Start by putting the dashi stock in a small pot along with the soy sauce, sake, and salt. Stir and bring the mixture to a boil.
3. Whisk the egg and hold a pair of chopsticks in the center of the pot. Slowly pour the egg on the chopsticks so it drizzles into the soup. Keep going, in a swirling motion, moving away from the center, like you are drawing a spiral.
4. Let the egg simmer for 20 seconds and add the spinach.
5. Turn the heat off and serve.

This is a very versatile soup so feel free to add more vegetables, dumplings, or noodles, if you would like to make it more filling.

Some of my favorite additions and toppings

• Chopped shiitake mushrooms
• Thinly sliced carrots (julienned)
• Chopped scallions
• Silken tofu
• Wakame (seaweed)
• Harusame (glass noodles, cellophane noodles)

What to serve with Kakitamajiru

The delicate flavor of kakitamajiru makes it an excellent side or appetizer to serve with dishes that are bold and assertive. I like to stick to Japanese, Korean, or Chinese dishes, whenever I make this soup, so the flavor profile stays in the same category.

Here are some of my favorites:

• Nasu dengaku
• Japchae
• Japanese fried rice (yakimeshi)
• Eggplant with garlic sauce
• Korean sticky chicken
• Korean cucumber salad

Other Easy Homemade Asian Soups

If you like this recipe and are a soup lover like I am, here are other easy and delicious Asian soups you can make at home in just a few minutes.

• Miso soup
• Kitsune udon
• Cabbage soup with kombu dashi
• Baby bok choy soup with garlic and ginger
• Hot and sour soup

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

Japanese Egg Drop Soup (Kakitamajiru)

Print Recipe

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

No reviews

Make this light and delicate Japanese egg drop soup in just 10 minutes, from start to finish.

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2
• Category: Soup
• Method: Stove top
• Cuisine: Japanese
• Diet: Low Calorie

Ingredients

• 2 cups dashi
• 1 teaspoon soy sauce
• 1 tablespoon sake
• 1/4 teaspoon salt
• 1 teaspoon potato starch or cornstarch mixed with 1/2 tablespoon cold water
• 1 large egg, whisked
• 1/4 cup baby spinach

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Instructions

1. In a small pot over medium high heat, add  the dashi, soy sauce, sake, and salt. Stir well and bring to a boil.
2. Turn the heat down to a simmer, give the potato starch and water mix a stir and stir it into the soup. 
3. Grab some chopsticks and hold them pointing down in the center of the pot, a couple of inches from the soup. 
4. Slowly pour the egg on the chopsticks so it drips into the soup and gradually create a spiral, moving away from the center. 
5. Once all the egg has been poured, wait about 20 seconds and add the spinach. 
6. Stir with a ladle and serve. 

Notes

This soup will last for up to 3 days, refrigerated, in an airtight storage container.

Nutrition

• Serving Size: 1 bowl
• Calories: 85
• Sugar: 1.5g
• Sodium: 1195.8mg
• Fat: 2.6g
• Saturated Fat: 0.8g
• Unsaturated Fat: 0.5g
• Trans Fat: 0g
• Carbohydrates: 7.3
• Fiber: 0.1g
• Protein: 4g
• Cholesterol: 93mg

Keywords: appetizer, side dish, egg and spinach soup

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Japanese Egg Drop Soup (Kakitamajiru)
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.

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

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★★★★★

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.

Avocado egg boats are such an easy dish to make! They are tasty, creamy, and so pretty to look at. Plus, they only take a few minutes to make! Thank you Reynolds Wrap® Foil for sponsoring this post!

Making avocado boats is something I’ve been doing for years. I love the combination of creamy avocado and runny yolk and how I can change the flavor by using different toppings.

I’ve served avocado boats for breakfast and lunch, and sometimes, will make them as a late night snack if I’m craving something substantial. Despite looking small and cute, they’re actually quite filling!

Today’s flavor is something close to guacamole – a mixture of cherry tomatoes, miso paste (I know it’s weird, but trust me, it’s delicious!), parsley, scallion, and lemon juice. It doesn’t take long to make and it’s a dish that both kids and adults enjoy.

Cleaning up was a breeze since I used Reynolds Wrap® Non-Stick Foil. No need for cooking spray to cover the baking sheet, the avocado boats slide right off the foil! It’s my favorite foil to use when I’m baking because your food won’t stick. This way, there’s no mess and the food always come out looking good.

Tools Needed to Make This Recipe

• Chef’s knife: To slice the avocados and other vegetables.
• Spoon: You will need a spoon to scoop out some of the avocado flesh to make room for the eggs.
• Mixing bowl: To make the avocado mixture that will go on top of the avocado egg boats.
• Small bowl: To mix the cherry tomatoes, miso paste, scallions, and parsley.
• Small bowl: To break the eggs one at a time and to measure the right amount of egg white to add to each avocado half.
• Baking sheet:  A small or medium baking sheet to bake the avocado eggs.
• Reynolds Wrap® Non-Stick Foil: To wrap the avocado boats, the eggs bake evenly, without losing their moisture, and make cleanup a breeze.

Ingredients for Avocado Boats

• Avocados: 2 ripe avocados, medium size. They have to be a decent size to accommodate the eggs once hollowed.
• Eggs: 4 eggs, medium size preferably. Large size is also fine but you might end up with some leftover egg white.
• White miso paste: Miso paste adds umami and pairs beautifully with tomatoes! Only a teaspoon is needed.
• Cherry tomatoes: I like using cherry tomatoes because they tend to be sweeter and are easy to finely chop.
• Parsley: You can use curly or flat leaf parsley; both will work for this recipe. You only need about a tablespoon to brighten up the dish.
• Scallion: 1 scallion to add a little crunch and sweetness.
• Lemon or lime: Just a squeeze to bring all the flavors together and give the avocado mixture a guacamole-like taste.
• Salt and pepper: Adding salt and pepper is optional so I’m leaving this step up to you. The avocado boats are delicious with or without them.

How to Make Avocado Boats

1. Preheat the oven the 425ºF.
2. Using your chef’s knife, cut the avocados in half lengthwise and get rid of the pits.
3.  Grab your spoon and scoop some of the avocado flesh, leaving about 3/4 of an inch around the edges of the skin.
4. Place the scooped avocado flesh in a bowl and set aside.
5. Break an egg in a bowl and spoon the yolk. Add it to an avocado half and spoon enough egg white to fill most of the avocado half. Do the same thing for the remaining three avocado halves.
6. Cover a small baking sheet, including the edges, with Reynolds Wrap® Non-Stick Foil, and place the avocado boats on top. The dull side with the watermark should always be facing the food to benefit from the non-stick properties.
7. Bake for 15-20 minutes, depending on how runny you like your egg yolks.
8. Meanwhile, mix the cherry tomatoes and miso paste in a bowl, and add the parsley and chopped scallions. Add the leftover avocado and gently mix and mash. Add a squeeze of lemon or lime juice and stir again.
9. Take the avocado boats out of the oven and top them with the avocado mixture.
10. Season with salt and pepper and serve!

What to Serve with this Dish

Avocado boats are quite filling so my suggestion would be to serve them with a simple green salad or other light salads such as:

• Iceberg lettuce with Japanese restaurant style carrot ginger dressing
• Green salad with Japanese sesame dressing
• Broccoli salad with honey mustard dressing
• Japanese cabbage salad

Did you like this Avocado Egg BoatsRecipe? 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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Avocado Egg Boats

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

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Avocado egg boats are such an easy dish to make! They are tasty, creamy, and so pretty to look at. Plus, they only take a few minutes to make!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4
• Category: Side
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 2 large avocados
• 4 eggs
• Reynolds Wrap Non Stick Foil
• 1 teaspoon white miso paste
• 6 cherry tomatoes, diced
• 1 tablespoon chopped flat parsley
• 1 scallion, finely chopped
• Squeeze of fresh lime or lemon juice
• Salt and freshly ground pepper

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Instructions

1. Preheat oven to 425ºF.
2. Wash the avocados, dry them, and slice in half, lengthwise. Remove the pit.
3. Using a spoon, scoop up some of the flesh until there’s about 3/4 of an inch of flesh left around the edges. Save the scooped up flesh and place it in a bowl. Set aside.
4. Break an egg into a small bowl and transfer the egg yolk to an avocado half. Scoop some of the egg white and add it until the avocado half is almost full. Leave a little empty space on top so it doesn’t spill over when you move the avocado half. Do the same for the remaining avocado halves.
5. Cover a small baking sheet, including the edges, with Reynolds Wrap® Non-Stick Aluminum Foil, with the dull side facing up, and place the avocado boats on top.
6. Bake for 15-20 minutes, depending on how you like your eggs done. Check after 10 minutes to see the doneness – every oven is different so it’s best to check every few minutes to make sure the eggs don’t overcook.
7. While the avocado boats are baking, add the miso paste and cherry tomatoes in a bowl and stir until combined. Add the parsley and scallion and stir. Lightly mash the leftover avocado and add it to the tomato mixture. Add a squeeze of lemon or lime juice, and stir. Set aside.
8. Check on your avocado boats and take them out of the oven. Unwrap them and transfer them to a serving plate.
9. Top with avocado mixture, season with salt and pepper, and serve.

Nutrition

• Serving Size: 1 avocado half
• Calories: 205
• Sugar: 2.9g
• Sodium: 81.8mg
• Fat: 15.5g
• Saturated Fat: 3g
• Unsaturated Fat: 2.3g
• Trans Fat: 0g
• Carbohydrates: 10.4g
• Fiber: 5.9g
• Protein: 8.6g
• Cholesterol: 186mg

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Avocado Egg Boats
Pickled Plum.

Tamagoyaki is a traditional Japanese omelette that’s easy to prepare, kid friendly, and packed with sweet and savory flavors. Only 8 ingredients needed and ready in 15 minutes! 

What is Tamagoyaki?

Tamagoyaki (玉子焼き), which means grilled egg, is a traditional Japanese omelette made by rolling several thin layers of cooked eggs, one of top of the other, and shaped into a rectangle. It’s served as a breakfast dish (often topped with grated daikon and a drizzle of soy sauce), a side dish for bento boxes, as a topping for nigirizushi (tamago sushi), or as a stuffing for futomaki.

What does it taste like?

Tamagoyaki is both sweet and savory, somewhere between a classic omelette and an egg custard. Every Japanese rolled omelette is different though – I’ve tasted some that are very sweet and some that are barely sweet. I personally prefer more savory than sweet so my recipe doesn’t use a lot of sugar, but feel free to adjust the taste to your own liking.

How to Pronounce Tamagoyaki

Are Atsuyaki Tamago and Dashimaki Tamago the Same as Tamagoyaki?

The answer to this question is yes and no, depending on where you live in Japan and what you grew up on.

Tamagoyaki translates as “grilled egg”, while atsuyaki tamago (厚焼き玉子) translates as “thick grilled egg”, and dashimaki tamago (だし巻き卵) as “dashi rolled egg”. Dashimaki tamago contains a higher level of dashi stock than tamagoyaki (some tamagoyaki recipes don’t contain any dashi) which yields a very light and silky omelette that’s more savory (sometimes entirely savory – like my recipe for dashimaki tamago) than sweet.

Atsuyaki tamago is usually the type of rolled omelette you find in high-end sushi restaurants that’s served at the end of a meal. There is an art to making atsuyaki tamago and only the top sushi chefs know how to perfect it.

But as I initially mentioned, these three terms get mixed around a lot so it doesn’t really matter which one you use at the end of the day, unless you want to be specific.

Ingredients for Tamagoyaki (玉子焼き)

• Oil: I’m using grapeseed oil but any type of neutral oil such as vegetable oil or canola oil works for this recipe.
• Eggs: Get some good pasture raised eggs if you can. They taste so much better because the hens that lay the eggs are free to roam outside which means they are happier and much less stressed. My favorite ones are from Vital Farms which you can find at Whole Foods.
• Daikon: The daikon is used as a topping for the eggs to lighten up the dish and add a pungent and classically Japanese element to the dish.
• Soy sauce: The soy sauce is used as a seasoning for the omelet and also as a topping to drizzle on the daikon. Again, I recommend using good soy sauce such as Yamasa for a tastier tamagoyaki.
• Mirin: Mirin adds sweet, sake-like taste that pairs well with soy sauce and dashi. You will need two tablespoons for this recipe.
• Dashi: Another classic Japanese ingredient, dashi adds umami and depth of flavor to tamagoyaki. It’s a little fishy and salty and the addition of stock makes the omelet nice and light.
• Sugar: Sweet and savory is a popular combination in Japanese cuisine. For this recipe I’m only using 1 tablespoon of sugar since I don’t like my omelet to be too sweet. But feel free to add more if you have a sweeter tooth than mine!

How to Make Tamagoyaki

1. Break the eggs in a bowl and whisk them. Strain the eggs through a sieve and into another bowl.
2. Add the seasoning ingredients (mirin, dashi stock, soy sauce, sugar) and whisk well.
3. Grab your tamagoyaki pan and brush the bottom with a little oil. If you don’t have a tamagoyaki pan, use the smallest pan you have (something around 5″ to 7″), even if it’s round. Your omelet won’t end up looking rectangular like mine but it will still taste the same.
4. Pour about 2 tablespoons of egg mixture into the pan and quickly spread the mixture all over the pan by swirling it.
5. When the layer starts to set, roll it toward the end of the pan and leave it there.
6. Lightly brush the bottom of the pan again and pour another couple of tablespoons of egg mixture. Quickly swirl to spread the mixture and create a thin layer, making sure the mixture is also spreading under the rolled egg at the end of the pan. When the layer starts to set, roll it toward the handle this time (toward you). When you are done rolling, push the rolled omelette back to the other end of the pan.
7. Repeat this action until all the egg mixture has been used and you have a complete rolled omelette at the end of the pan.
8. Turn the heat off and slide the omelet onto parchment or wax paper.
9. Wrap the paper over the omelette, creating a rectangular shape, and leave for a few minutes to cool.
10. Cut into six slices and serve with grated daikon on top and a drizzle of soy sauce.

What to Serve with Tamagoyaki

If you are serving tamagoyaki for breakfast, offer a side of white rice (watch our tutorial on how to make Japanese rice) and 2 or 3 additional small dishes such as:

• Tsukemono (Japanese pickles)
• Green salad with carrot ginger dressing
• Miso salmon
• Miso soup
• Japanese coleslaw

If you would like to try your hand at making your own rolls and using tamagoyaki as a stuffing, I have a tutorial on how to make maki sushi here.

Did you like this Tamagoyaki 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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Tamagoyaki

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★★★★★

5 from 2 reviews

Tamagoyaki is a traditional Japanese omelet that’s easy to prepare, kid friendly, and packed with sweet and savory flavors. Only 8 ingredients needed and ready in 12 minutes! 

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 6-8 pieces
• Category: Side
• Method: Frying pan
• Cuisine: Japanese

Ingredients

• 2 tablespoons grapeseed oil or vegetable oil
• 4 large eggs, pasture raised preferably
• 2 tablespoons grated daikon
• Soy sauce, to taste

Seasonings:

• 2 tablespoons mirin
• 3 tablespoons dashi stock
• 1 teaspoon soy sauce
• 1/2 tablespoon sugar

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Instructions

1. Whisk the eggs in a bowl and strain into another bowl.
2. Whisk in the seasoning mix and keep stirring until the sugar has completely dissolved.
3. Brush a little oil on the tamagoyaki pan (you can also use a regular small pan but it will be much harder to achieve perfectly shaped tamagoyaki rolls) and turn the heat to medium. When the oil is hot pour a little egg mixture into the pan (about 2 tablespoons), just enough to cover the entire pan with a thin layer.
4. Just as it’s beginning to set, roll the thin layer as best as you can (like a rolled carpet), away from the handle and all the way to the other end of the pan. This is going to be the center of the tamagoyaki roll. You are going to build upon that now.
5. Brush the pan with a little more oil and add another thin layer of egg mixture – make sure the mixture spreads under the rolled egg layer we just did.
6. Just as it’s beginning to set, roll the thin layer toward the handle this time (toward you). When you are done rolling, push the rolled omelet back to the other end of the pan.
7. Repeat the same steps until you’ve used all the egg mixture, always making sure the egg mixture spreads underneath all the previously cooked layers.
8. Carefully slide the roll out of the pan and onto a sheet of parchment paper or wax paper. Wrap it into a rectangular shape and leave it for a few minutes to cool.
9. Cut into six slices and serve with grated daikon on top and a drizzle of soy sauce.

Notes

Save the leftovers in the fridge in an airtight storage container. It will keep for 2-3 days.

Nutrition

• Serving Size: about 2 pieces
• Calories: 200
• Sugar: 8.9g
• Sodium: 233.8mg
• Fat: 13.3g
• Saturated Fat: 2.8g
• Unsaturated Fat: 6.1g
• Trans Fat: 0g
• Carbohydrates: 9.7g
• Fiber: 0.1g
• Protein: 9g
• Cholesterol: 248.2mg

Keywords: eggs, appetizer, kaiseki, bento

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The Best Tamagoyaki – Japanese Omelette
Pickled Plum.

Seven ingredients is all you need to make this simple and delicious egg curry recipe! Packed with colorful aromatic spices and a kick of heat, this is the perfect dish to serve over rice or as a side to a comforting meal. 

Hong Kong is where I fell in love with Indian food.

Known as one of the world’s food capitals, Hong Kong is a destination for those looking to experience new flavors and ingredients. I lived there from 2000 until 2003 and one of my favorite places to visit was Chunking Mansions, a building located in Tsim Sha Tsui, that’s mainly occupied by low budget shops and restaurants.

It’s where I went to sample authentic Indian food and where I had my first bowl of egg curry (and possibly the best naan I’ve ever tasted). Chunking Mansions is one of those places you keep going back to because you know you will leave the building feeling satisfied.

My version of Punjabi style egg curry is a very simplified version of the original. Instead of using a mix of dried spices to create the base of the dish, I’m using pre-made curry paste.

Let’s make egg curry!

What is Egg Curry?

Egg curry is a dish that hails from India. There are many different versions of egg curry available but the most popular ones are the north Indian egg curry which is tomato based, and south Indian egg curry which is also tomato based but with coconut milk.

The dish is made by combining spices such as turmeric, cumin, paprika, and garam masala, and cooking them with chopped tomatoes, water, and boiled eggs. It’s served with rice or naan bread.

Ingredients for Egg Curry

As previously mentioned, I’m omitting all dried spices for this recipe and using a pre-made curry paste instead.

• Vegetable Oil: When a dish is already super tasty like this one, I like to stick to neutral oils so I don’t pile on unnecessary flavors or smells. I’m using vegetable oil but you can use other neutral oils such as grapeseed oil or corn oil.
• Patak’s Mild or Medium Curry Paste: I’ve been using Patak’s Curry Paste for almost two decades so it’s become my default go-to brand. You can of course use other brands of Indian curry pastes, just avoid Thai curry pastes since they use a different mixture of spices and ingredients.
• Garlic: Two cloves, chopped, to add a little pungency.
• Balsamic Vinegar: I love adding a splash of balsamic vinegar to my curries, it makes the flavors jump and adds a little sweetness and acidity. I’ve learned that trick from one of Jamie Oliver’s cookbooks and have been using it ever since!
• Tomato: Make sure it’s a properly large tomato and not something small like a Roma (plum) tomato. The tomato is what gives the curry sweetness and a stew-like texture.
• Water: Half a cup of water should be enough but you can always add a little more if you prefer the texture to be a bit more runny.
• Hard-Boiled Eggs: Ideally, the eggs should be medium boiled with the yolk almost a little runny. But since this is an easy egg curry recipe, let’s not worry too much about the consistency of the yolk.
• Cilantro: Topping the curry with fresh cilantro lightens up the dish and adds a nice pop of color. I personally can’t do without cilantro whenever I eat curry, they go so well together!
• Salt and Pepper: This is subjective so I’m leaving this part up to you. As the rule goes, do a taste test first and if it needs seasoning, add a little at a time.

Serve with naan bread, roti, basmati rice, or biryani rice.

How To Make Egg Curry

1. Pan fry the garlic, tomato, and curry paste in a pot over medium heat.
2. Add the balsamic vinegar and water and simmer for 15 minutes on low, covered.
3. Pierce each egg a few times with a fork and add them to the curry. Gently stir and cook for 5 minutes.
4. Serve with fresh cilantro leaves and a side of naan bread, roti, or rice.

How long does egg curry keep?

5 to 7 days refrigerated in a storage container. It’s best to reheat the curry in a pot on low for 5-8 minutes rather than using a microwave since the eggs can overcook quickly.

Can I Freeze Egg Curry?

Sorry but nope. Egg don’t freeze well as the texture of the egg white gets rubbery.

What to Serve with Egg Curry

Aside from the classic naan bread, roti, basmati rice, and biryani rice, this egg curry also pairs well with dishes that can be infused with strong Indian flavors. Some of my favorites are:

• Basic congee
• Whole roasted cauliflower head
• Air fryer French fries
• Japanese fried rice (yakimeshi)
• Carrot steaks

Did you like this Easy Egg Curry 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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Easy Egg Curry

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★★★★★

5 from 1 review

Packed with colorful aromatic spices and a kick of heat, this is the perfect dish to serve over rice or as a side to a comforting meal. 

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 4 eggs
• Category: Curry
• Method: Boiling
• Cuisine: Indian

Ingredients

• 2 tablespoon vegetable oil
• 2–3 tablespoons Patak’s mild or medium curry paste
• 2 garlic cloves, minced
• 1 large tomato, finely chopped
• 1 teaspoon balsamic vinegar
• 1/2 cup water
• 4 large hard-boiled eggs, peeled
• Cilantro, for garnish
• Salt and pepper to taste
• Rice or naan bread, for serving

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Instructions

1. In a medium size pot over medium heat, add oil, curry paste, garlic, and tomato. Stir constantly and cook for 5 minutes.
2. Add vinegar and water, lower the heat to a low simmer, cover, and cook for 15 minutes.
3. Using a fork, gently pierce each egg several times and place them in the pot with the curry sauce. Spoon the sauce over the eggs (gently so they don’t break) and cook for an additional 5 minutes.
4. Turn the heat off and transfer the eggs and curry sauce to a serving bowl. Season with salt if needed and top with fresh cilantro.
5. Serve with naan bread or rice.

Notes

This easy egg curry recipe will keep refrigerated in an airtight container for up to 5-7 days.

To reheat: Place the curry in a pot and cook on low for 5-8 minutes.

Nutrition

• Serving Size: 1 egg
• Calories: 186
• Sugar: 1.9 g
• Sodium: 279.1 mg
• Fat: 15.6 g
• Saturated Fat: 7.4 g
• Carbohydrates: 5.1 g
• Fiber: 0.5 g
• Protein: 7.5 g
• Cholesterol: 186.5 mg

Keywords: Comfort food, stew, main

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Simple Egg Curry
Pickled Plum.

Let’s make gyeran jjim! This Korean steamed egg is so light and fluffy, it’s almost unreal! It’s a snap to make this savory, egg soufflé at home.

Korean food is just so great!

There’s something so satisfying about a packed table – with multiple plates running the gamut of colors. The fire engine red of kimchi and tteokbokki, to the jungle green of lettuce and perilla leaves used to wrap ssam.

However, it can be a little intimidating if it’s your first time sitting down to a Korean feast. What goes with what? Will that bubbling pot of doenjang jjigae be too spicy for me?

Hey, I get it.

Well, I’ve got an easy Korean recipe for you to try out whether you’re a first-timer or a hardcore veteran.

This Korean steamed egg is both easy to make and packed with a savory, airy fluffiness.

Let’s get to know gyeran-jjim!

What is gyeran jjim?

Gyeran-jjim – 계란찜 – is a Korean steamed egg recipe. It is frequently served on its own with a side of white rice – or as banchan (the small side dishes served as part of a larger meal).

And while you can cook it either on the stovetop or in a steamer basket, the real standout is the savory, briny flavor profile and the light, airy texture.

Eggs are whisked with water or dashi – and either fish sauce or anchovy sauce (more on all of this in a sec). This achieves two important things:

• The liquid thins the eggs, which in turn makes them light and breezy in texture once steamed.
• Dashi and fish sauce impart a real saline and savory essence to the dish that make this steamed eggs recipe pop with flavor.

Now, it has quite a few flavor similarities to a steamed egg custard like a Japanese chawanmushi. The savory notes are most definitely parallel. However, from a texture standpoint, a Korean steamed egg is quite different.

You see, an egg custard has a silky smoothness that is not quite as present in this feathery Korean steamed egg recipe.

Therefore think of gyeran jjim almost as a Korean egg soufflé. Since there’s a fluffy, airy rise that happens when you cook it in a Korean clay pot, that seems like a more appropriate description of texture.

And you can make it at home with just a handful of ingredients!

Ingredients for this Korean steamed egg recipe

• Eggs: You’ll need 7 large eggs for this Korean steamed egg recipe. Before cooking, you’ll want to whisk your eggs in a large bowl and then run the mixture through a sieve or strainer. This will get rid of the slimy bits of egg-white that didn’t mix. It leaves you with a uniform, smooth texture.
• Kombu Dashi or Regular Dashi: Dashi is the saline sea stock that provides the backbone of savory flavors in many of the Asian dishes we love. Now, it’s pretty easy to make homemade dashi if you’ve got the time and ingredients handy in your pantry. An alternative would be to pick up some powdered dashi at your local Asian grocery store and mix it with water. Kombu dashi is a vegetarian version (prepared without the usual bonito flakes) made solely with kombu (dried kelp). This can be a little tougher to track down in stores. You can always grab kombu dashi on Amazon.
• Anchovy Sauce or Fish Sauce: Korean anchovy sauce is typically used in the kimchi fermentation process – and it’s a solid choice. However, for this steamed eggs recipe, I used Thai fish sauce. Also created from anchovies, it provides an assertive hit of salty, savory goodness that buttresses the flavor of this Korean recipe. Read all about fish sauce here.
• Scallions: Chopped green onions have a sharp, vegetal bite – and provide a garden fresh contrast in flavor and texture from the otherwise savory and smooth steamed eggs. Four tablespoons should do the trick as a topping.

How to make Korean steamed egg

• As mentioned, you’ll want to whisk your eggs together in a bowl – and then run that mixture through a sieve to get rid of the slimy bits of unmixed egg-white.
• Then add your dashi and fish sauce (or anchovy sauce) to the eggs and mix well.

Now, you have two options when it comes to the cooking method of this Korean steamed egg recipe. And I’ll outline them below.

STOVE TOP METHOD

1. Brush a Korean stone pot or clay pot with a little sesame oil – then pour in your egg mixture.
2. Place your pot on the stove-top and turn the heat to medium. Cover and cook the eggs for 5 minutes. Then turn the heat to low and continue cooking for another 8-10 minutes, until the eggs are cooked.
3. Top with chopped scallions and serve immediately.

STEAMING METHOD

1. Divide your egg mixture evenly among 4 small heat-proof ramekins or bowls. Then place them in a steam basket or other steaming tool. You’ll want to then cover and steam your eggs for 12-15 minutes, until the eggs are cooked.
2. Finally, top with chopped scallions and serve.

No matter which cooking method you choose though, you’ll love the pillowy soft texture of this Korean egg soufflé!

What to serve with Korean steamed eggs

Whether you’re having brunch with friends, or just whipping up a quick bite, eating a scallion topped Korean omelette is quite satisfying on its own accord. It goes so well with a bowl of perfectly steamed white rice.

However, this Korean steamed egg recipe really shines when served as part of a larger meal.

I love seeing a table packed with banchan (small side dishes) like sookju namul (Korean bean sprouts) – studded with larger plates of japchae,  and pajeon (scallion pancakes).

This eggy wonder would also be right at home alongside an all-in-one meal like bibimbap.

You really can’t go wrong!

And if you’re looking to whip up an entire Korean feast for friends and family, check out these other delicious and easy Korean recipes:

• Tteokbokki (Dukbokki) – 떡볶이
• The Best Vegan Kimchi – 김치
• Doenjang Jjigae (Korean Soybean Paste Stew)
• Korean Cucumber Salad
• Vegan Jajangmyeon (Korean Noodles With Black Bean Sauce)

Happy cooking, friends!

Did you like this Korean Steamed Egg 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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Korean Steamed Egg (Gyeran Jjim)

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You’re going to love this savory Korean steamed egg! I have easy instructions on how to make it on the stove top – and in a steamer basket.

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 sides
• Category: Side dish
• Method: Boiling
• Cuisine: Korean

Ingredients

• 7 large eggs
• 1 ¾  cup kombu dashi or regular dashi
• 2 teaspoons anchovy sauce or fish sauce
• 4 tablespoons scallions, finely chopped

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Instructions

1. Whisk the eggs in a bowl and run the mixture through a sieve to get rid of slimy bits. 
2. Add the dashi and anchovy sauce to the eggs and mix well. 

Stove top method

1. Brush a little sesame oil in the stone pot / ceramic bowl and pour in the egg mixture. 
2. Place the pot on the stove and turn the heat to medium. Cover and cook for 5 minutes and turn the heat to low. Continue cooking until the eggs are cooked, about 8-10 minutes. 
3. Top with scallions and serve. 

Steaming method 

1. Divide the egg mixture among 4 small heat proof ramekins or bowls and place the ramekin in a steam basket or other steaming tool. Cover and steam for 12-15 minutes, until the eggs are cooked. 
2. Top with scallions and serve.

Notes

Keep leftovers refrigerated in an airtight container for up to 2 days.

Nutrition

• Serving Size:
• Calories: 144
• Sugar: 0.7 g
• Sodium: 519.8 mg
• Fat: 9.2 g
• Saturated Fat: 2.9 g
• Carbohydrates: 1.1 g
• Fiber: 0.1 g
• Protein: 13.5 g
• Cholesterol: 326.5 mg

Keywords: Appetizer, omelette, egg custard, egg souffle

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Korean Steamed Egg (Gyeran Jjim)
Pickled Plum.

With a beautiful mosaic and a soft yolk, these Chinese Tea Eggs are packed with savory, spiced flavor and have the most intriguing marbled surface!

What are Chinese tea eggs?

Tea eggs (茶叶蛋) are boiled eggs that have their shells cracked – and are then inserted into a savory, sweet and spicy marinade made of black tea leaves, soy sauce and a handful of exotic spices. 

Cracking the shells allows the marinade to seep into those cracks, flavoring the egg and creating an intricate mosaic pattern on the cooked egg white.

Now, the traditional method of making Chinese tea eggs calls for them to be cooked twice. Once to hard boil and set the egg white and yolk – along with another long heated simmer in the flavored marinade. While this twice-cooked method results in a more striking colored mosaic on the egg white, it also results in eggs that are so overcooked that the yolk turns into a tough, chalky mess.

My method is to boil the eggs – and then shock them in cold water to stop the cooking process. The shells are cracked with a spoon and then they are inserted into a cool marinade and allowed to sit in the fridge for at least 24 hours. 

This method produces tea eggs that have a medium to firm cooked yolk (almost like a thick, set custard), and a stained egg white loaded with all the flavors!

What do tea eggs taste like?

At your first silky, custardy bite, you’ll likely taste a hit of savory, umami earthiness – which is offset by a subtle sweetness. There are heated notes from ginger and Sichuan peppercorns, along with a light brisk and malty pop from black tea.

Yeah – there’s no shortage of flavors to relish.

And while there are a few general similarities with something like a Japanese ramen egg, I think you’ll find that these Chinese tea eggs have a more well rounded, intriguing and assertive taste.

Best thing about this tea eggs recipe: you dictate the flavor strength. You see, you’re in charge of how long you marinate them. Obviously, the longer you marinate them, the stronger the flavor. But more on those specifics in a sec.

Ingredients for Chinese tea eggs

• Eggs: Yep. This is pretty obvious. I’ve got instructions in the next section for making medium/hard boiled eggs. Or you can dive deeper on how to boil eggs with this post here.
• Light Soy Sauce: This soy sauce is thinner and a little more assertive in the salt department. If you don’t have a soy sauce in your arsenal labeled ‘light’ then just use regular.
• Dark Soy Sauce: I’m referring to the Chinese dark soy sauce here (not the Thai version that goes by the same name). Darker with less sodium and sweeter, almost caramel notes, this thick condiment is essential. Find it at your local Asian grocery store – or pick it up on Amazon.
• Shaoxing Wine: With vinegary, caramel and almost spicy tasting notes – this fermented rice wine is used pretty heavily in Chinese cooking. If you can’t find shaoxing wine, dry sherry is a good substitute.
• Black Tea Leaves: You can use anything from English Breakfast to Darjeeling loose leaf tea… whatever you have handy. Tea bags also work fine for this recipe.
• Fresh Ginger: Smash a small (thumb-sized) knot of peeled ginger with the flat end of a knife for a bit of a slow burn.
• Bay Leaves, Cinnamon Stick, Star Anise and Sichuan Peppercorns: This is close to a traditional Chinese 5 spice mix – but opts for bay leaves instead of the traditional cloves and fennel seeds. So much flavor!
• Sugar and Salt: For delicious tea eggs that are both savory AND sweet, you know what to do!

Now, this may look like an intimidating list of ingredients, but don’t worry. The cooking process is insanely easy to pull off with no trouble in your own home kitchen!

How to make tea eggs

1. On your stove top, place all the ingredients for the marinade into a pot and turn the heat to medium. First bring the mixture to boil – then lower the heat to a simmer. Cover and simmer the mixture for 10 minutes. Turn the heat off, remove the lid and let the marinade sit until the liquid cools down to room temperature.
2. In the meantime, bring a pot of water to boil and gently add the eggs. Boil for 7 minutes, drain and place the eggs in a bowl with ice cold water. Alternatively, you can use an egg cooker if you have one (use the medium boil marker on your measuring cup). Once the eggs are cooked, place them in a bowl with ice cold water. The eggs are ready for the next step when they are no longer warm to the touch. 
3. Grab a small spoon and, using the rounded back, gently crack the shell of each egg a few times while making sure not to crack the boiled egg itself inside. This is to allow the marinating liquid to penetrate inside the shells – which incidentally creates the lovely mosaic pattern on the eggs. Long story short: crack a few times – but not so much that the shell actually falls off the egg.
4. Gently place the eggs in a jar or other storage container and pour the marinade in. 
5. Store in the fridge for 24 hours. 
6. Peel the eggs and serve. 
7. If you would like your tea eggs to have stronger flavor, return the peeled eggs to the marinating liquid and refrigerate for an additional 3-5 days.

How to store tea eggs

Now, you can store them in a glass jar, a reusable silicone food storage bag or a hard plastic container with a lid. And the best part is that, like I mentioned above, you can store them with the marinade if you like them a bit stronger in the flavor department.

How long do they last in the fridge?

Once cooked, these marbled Chinese tea eggs will keep in the fridge for up to about five days. As always, if they start to smell funny (or if you’re on the fence at all regarding their freshness), it’s best to pitch ‘em.

But since they taste so good, you and your family will probably eat them in no time!

What to serve with tea eggs

First things first: these delicious marbled tea eggs are pretty dang wonderful on their own. You can also really let the infused eggs be the star of the show by eating them with a simple bowl of plain white rice. Learn how to cook perfect Japanese rice on the stovetop and in a rice cooker here.

Or add them as a savory topping for congee… delish!

But if you’re making a full meal out of it, pair these savory marble eggs with these other delicious and easy Chinese recipes:

• Moo Goo Gai Pan
• Chinese Eggplant With Garlic Sauce
• Szechuan Chicken – 辣子鸡
• Easy Hunan Chicken
• Egg Foo Young

Plus:

• 25 Asian Side Dishes

Did you like this Chinese Tea Eggs 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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Chinese Tea Eggs

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

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These easy to make Chinese marbled tea eggs have ALL the flavors!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 12 Eggs
• Category: Side Dish
• Method: Steeped
• Cuisine: Chinese

Ingredients

• 12 eggs

Marinade:

• 4 tablespoons light soy sauce
• 2 teaspoons dark soy sauce
• 1 tablespoon Shaoxing wine
• 2 bay leaves
• 2 tablespoons black tea leaves
• 1 cinnamon stick
• 2 star anise
• 1 thumb size ginger, smashed with a knife
• 1 teaspoon Sichuan peppercorns
• 1 1/2 teaspoon sugar
• 1 1/2 teaspoon salt
• 3 1/2 cups water

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Instructions

1. Put all the ingredients for the marinade in a pot and turn the heat to medium. Bring to a boil, then lower heat to a simmer. Cover and simmer for 10 minutes. Turn the heat off, remove the lid and let sit until the liquid cools down to room temperature.
2. In the meantime, bring a pot of water to boil and gently add the eggs. Boil for 7 minutes, drain and place the eggs in a bowl with ice cold water. Alternatively you can use an egg cooker if you have one and use the medium boil marker on your measuring cup. Once the eggs are cooked, place them in a bowl with ice cold water. The eggs are ready for the next step when they are no longer warm to the touch. 
3. Grab a spoon and use the rounded back to gently crack the shell of each egg a few times while making sure not to actually crack the boiled egg itself inside. Make sure they are cracked enough to let the marinade seep in otherwise it won’t work. So you do need to crack the shell a few times but not so much that it actually falls apart.
4. Gently place the eggs in a jar or other storage container and pour the marinade in. 
5. Store in the fridge for 24 hours. 
6. Peel the eggs and serve. 
7. If you would like your tea eggs to have stronger flavor, return the peeled eggs to the marinating liquid and refrigerate for an additional 3-5 days.

Notes

These Chinese tea eggs can be stored in the fridge 3-5 days.

Nutrition

• Serving Size: 1 egg
• Calories: 73
• Sugar: 0.4 g
• Sodium: 220 mg
• Fat: 4.8 g
• Saturated Fat: 1.6 g
• Carbohydrates: 0.6 g
• Fiber: 0 g
• Protein: 6.5 g
• Cholesterol: 186 mg

Keywords: Chinese, appetizer, side dish, eggs, easy recipe

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Chinese Tea Eggs
Pickled Plum.