Tamagoyaki scramble is a simplified version of the classic Japanese rolled omelette, featuring soft, fluffy scrambled eggs seasoned with dashi, soy sauce and mirin. This easy dish delivers the same savory-sweet flavors in just minutes, perfect for a quick breakfast or served over rice for a light meal.
Table of Contents
Easy Tamagoyaki Soft Scrambled Eggs
Growing up, tamagoyaki was a staple dish we would have almost every single day. There are so many variations of tamagoyaki. On Saturdays she would make the really sweet ones to put into our bentos, on Sundays she would make dashimaki tamago and on weekdays she would prep baked tamagoyaki or make microwave tamagoyaki.
As I got older and wanted to help out in the kitchen more, I really wanted to learn how to make tamagoyaki. Tamagoyaki takes some practice and technique, and at 8 years old I remember eating so many ‘failed’ tamagoyaki which was essentially just scrambled tamagoyaki.
Another thing about tamagoyaki is that they take some time and patience to make and as we got older and had more extra curricular activities, she started making soft scrambled style tamagoyaki. It takes just 5 minutes to make this version vs. classic tamagoyaki that takes about 15-20 minutes.
Ingredients
All you need are 6 pantry staples to make this quick tamagoyaki scramble:
- Eggs – The base of the dish, providing a rich, creamy texture.
- Dashi, milk, or water – Adds moisture and subtle flavor, with dashi lending a traditional Japanese touch.
- Mirin – A sweet Japanese rice wine that balances the savory elements of the eggs.
- Sugar – Enhances the sweetness of the mirin for a well-rounded flavor.
- Light soy sauce – Adds a savory, umami depth to the eggs without overpowering them.
- Ajinomoto (MSG) – Enhances the overall umami, making the flavors more pronounced.
- Butter – Creates a rich, silky texture and prevents the eggs from sticking to the pan.
How to Make Tamagoyaki Scramble
- Whisk eggs with dashi (or milk/water), mirin, sugar, soy sauce, and MSG until smooth.
- Heat butter in a pan over low to medium-low heat until it just starts to bubble.
- Pour in the egg mixture. Once edges are just starting to set, use a spatula to gently push eggs from edges toward the center to form large curds.
- Soft Scramble: Cook for 1.5 to 2 minutes, leaving some runniness, then remove from heat (eggs will continue to cook off-heat).
- Firmer Scramble: Cook for 2 to 3 minutes, stirring more frequently until eggs are fully set.
Tips for Perfectly Soft Scrambled Eggs
- Quality Pan: Use a high-quality nonstick pan for the best results. A smaller 8-inch pan is ideal for 3 eggs, as its reduced surface area ensures even cooking.
- Spatula: A silicone spatula helps you easily reach the sides of the pan, ensuring even, gentle cooking.
- Control Heat: Heat varies by stove type. Use low heat for gas stoves and medium-low for electric or induction to prevent overcooking.
- Cold Towel: Keep a cold towel nearby to place under the pan if it’s cooking too fast, or at the end to stop cooking immediately.
Serving Suggestions
- over rice
- over toast
- served as a side
- over noodles
Recipe FAQ
Yes! Here is the vegan version of tamagoyaki scramble. You can also opt to use Just Egg.
Enjoy!! If you make this Tamagoyaki Scramble recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you!
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Tamagoyaki Scramble
- Total Time: 5 minutes
- Yield: 1 serving
Description
Tamagoyaki scramble is a simplified version of the classic Japanese rolled omelette, featuring soft, fluffy scrambled eggs seasoned with dashi, soy sauce and mirin. This easy dish delivers the same savory-sweet flavors in just minutes, perfect for a quick breakfast or served over rice for a light meal.
Ingredients
- 3 large eggs
- 1 tbsp of dashi stock, milk or water
- 1 tbsp mirin
- 1/2 tsp sugar
- 1 tsp light soy sauce
- 1/4 tsp ajinomoto (msg) or 1/2 tsp dashi granules, if not using dashi
- 1/2 tbsp butter
Topping
- seaweed
- scallions
Instructions
- In a bowl, whisk together the eggs, dashi (or milk/water), mirin, sugar, soy sauce, and ajinomoto until well combined. Be sure to cut through all the whites.
- Add butter to a cold 8 inch pan. Heat over low to medium low. Once butter has melted, swirl to coat the surface. The butter should begin to bubble slightly.
- Pour in the egg mixture. After a few seconds, as the edges start to set, use a spatula to run around the edges, then swipe straight across the pan to form large curds.
- Continue this process, leaving 2-3 seconds between each swipe, for 1.5 to 2 minutes, until the eggs are just before your desired doneness (they will keep cooking off heat). For firmer scramble, cook for 3 – 3.5 minutes.
- Transfer to a plate or serve over rice. Garnish with scallions and seaweed, if desired. Enjoy!
Notes
- Depending on your stove the temperature may be low to medium low heat. When using gas stove I use low heat and when using electric stove I use medium low heat.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Category: Main dish
- Method: Stove Top
- Cuisine: Japanese
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This was amazing! So comforting and great flavour