Tamagoyaki is thin layers of eggs cooked and rolled into a log using a special rectangular Tamagoyaki pan. This neatly shaped Japanese omelette is a great side dish for any meal, but it is an especially wonderful addition to a Bento lunch since it’s good cold. You can mix in different flavors and ingredients to…
Omurice, omelet rice, is fried rice seasoned with ketchup and wrapped with a crepe-like thinly fried egg. It is one of the most loved western-style dishes in Japan for a long time. Here we arranged an all-time favorite into a dish that can be enjoyed by people who are on special diets such as low-calorie…
Dashimaki Tamago (だし巻き玉子) is a staple of Japanese cuisine — a rolled omelette similar to Tamagoyaki, but made with a generous amount of Dashi stock. It is one of the most beloved home-cooked and Kaiseki (formal Japanese course meal) dishes originating from the Kansai region. The name Dashimaki literally refers to the technique of rolling eggs mixed…
Kinshi Tamago (錦糸卵) is thinly shredded egg crepe commonly used as a topping and garnish in Japanese cuisine. These delicate egg ribbons add a beautiful pop of color and a soft texture to dishes such as noodles, Barazushi or Bara Sushi, and many other dishes. While delicious, Kinshi Tamago is not usually eaten on its…
Omurice (オムライス), short for “omelet rice,” is a dish made of ketchup-flavored fried rice wrapped in a thin, crepe-like egg. It’s a type of yōshoku—Western-style cuisine developed in Japan—and was first created in the early 1900s. For over 100 years, it’s been a favorite comfort food in Japan, especially loved by kids!
Tamagoyaki is a classic Japanese rolled omelet and one of the most popular ways to enjoy eggs in Japan. You’ll find it on breakfast tables, neatly packed into bento lunches, and even layered over sushi rice at sushi restaurants. It’s simple, comforting, and loved by all ages—no wonder it shows up everywhere.
Chawanmushi (茶碗蒸し) is a classic Japanese hot appetizer. It’s a savory egg custard, not sweet at all. You’ll often find it at sushi restaurants or more traditional Japanese restaurants in Japan. Chawanmushi is easier to make than you might think, and when done right, it is silky smooth, delicately flavored, and wonderfully comforting when served…
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…
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,…