Kinshi Tamago (錦糸卵) is shredded egg crepes. The thin egg threads are used for toppings and garnish for many dishes such as noodles and sushi. Although it tastes good, Kinshi Tamago is not usually eaten by itself, but rather used as a splash of color and texture.
Omurice (オムライス), omelet rice, is ketchup fried rice wrapped with a crepe-like thinly fried egg. Doesn’t sound like Japanese food, does it? Omurice is a “western style” dish created in Japan in the early 1900s. For over 100 years, Omurice has been a very popular food for people of all ages, especially kids.
Tamagoyaki is a Japanese rolled omelet and it is probably the most common way to eat eggs in Japan. You can find Tamagoyaki on breakfast tables, in bento lunches, and on top of sushi rice. You see it everywhere because everyone loves it.
Chawanmushi (茶碗蒸し) is a Japanese hot appetizer. It is a type of egg custard, but not sweet. You might find it at sushi restaurants or a little more formal Japanese restaurants in Japan. “Chawan” means tea cup or rice bowl and “mushi” means steamed in Japanese, and it is indeed steamed food in a cup. Chawanmushi’s flavor comes mainly from Dashi, soy sauce and mirin, and even though Chawanmushi is a savory dish, the texture is similar to egg flan.
Oyako Donburi (親子丼ぶり)or Oyakodon (親子丼) in short is chicken and egg cooked in sweet and salty broth over steamed rice in a bowl. Chicken is simmered with vegetables such as green onions or brown onions, and is often garnished with various toppings. It’s easy to make at home, and can also be enjoyed at many different establishments such as soba restaurants, udon shops and diners in Japan.
Tamagoyaki (玉子焼き) is made by pan-frying thin layers of eggs and rolling them into a log, often using a special rectangular tamagoyaki pan. In Japan, it is enjoyed at any time of the day—from breakfast to bento lunches, or as a nice side dish for dinner. Tamagoyaki is a simple dish made with basic ingredients, but it plays a significant role in Japanese cuisine and is frequently seen in meals.