Soft Scrambled Japanese Tamago Rice Bowl Recipe
Try this Soft Scrambled Japanese Tamago Rice Bowl Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 3 eggs
- 1 tablespoon sugar
- 1/2 tablespoon butter
- 1 tablespoon mirin
- 1 teaspoon light soy sauce
- 1 portion fluffy white japanese rice
- 1/2 package roasted seaweed snack cut into strips, if desired
- freshly ground pepper if desired
- Carbohydrate 18.4525405105487 g
- Cholesterol 29.9515625065405 mg
- Fat 8.9903444741559 g
- Fiber 0.0208307738180403 g
- Protein 12.5682111619824 g
- Saturated Fat 5.65810392469839 g
- Serving Size 1 1 Serving (400g)
- Sodium 4060.68588311165 mg
- Sugar 18.4317097367307 g
- Trans Fat 0.568887202245497 g
- Calories 218 calories
In a small bowl, whisk together the eggs, mirin, sugar, and soy. Add the egg mix, along with the butter to a cold pan.Using a rubber spatula, stir occasionally so the eggs cook slowly and evenly, pushing only every so often so you end up with large curds, about 2-3 minutes. Undercooked is better as they’ll continue to solidify off the heat.Slide onto a bowl of white rice, season with salt and pepper, and top with nori. Enjoy!
