Do you love eggs? Do you crave tamago at all times? Here is the current answer to said dilemma. Perfect for all manner of rice bowl. Such an easy snack to whip up, or add some rice, thinly sliced or grated veggies, and some pea shoots and you’ve got yourself or a super quick meal that required very few dishes.
Tamago Scrambled Eggs
- 3-4 eggs
- 1 teaspoon shoyu
- 1 tablespoon mirin
- 1 tablespoon sugar
- Whisk everything together.
- Get your pan hot and sizzling with butter and pour onto pan. Immediately turn the heat to low.
- Once there’s a nice little crust forming nearest the pan, start pushing with a spatula from the middle to the sides of the pan. Keep pushing until they are cooked to your liking!
- We like them topped with furkikake or flaked seaweed strips, and a little dollop of gochujang.