How to Make Japanese Eggs

How to Make Japanese Eggs

I’ve always wondered how to make Japanese Eggs!  I was flicking through a magazine and saw a Japanese Poke bowl it looked amazing! it had a million ingredients, the egg and miso paste were the only ingredients in the recipe that I had in the kitchen. So I looked at what I did have, and thought about what flavours to me are Japanese, then went outside and picked my greens from my garden chopped them up and added the dressing.

I am a big believer in adding in what you have around you, don’t make someone else’s creation, use it as a guide and make it your own Easy and Delicious Japanese Eggs!

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How to Make Japanese Eggs

Recipe by Stay at Home Mum

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Fluffy, slightly sweet rolled Japanese omelette, perfect for breakfast, bento boxes, or as a side in traditional Japanese meals.

Course: BreakfastCuisine: JapaneseDifficulty: Easy

Servings

Adjust servings

+

–

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

100

kcal

Total time

15

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 number Soft Boiled Eggs

• 1 cup Tuscan Kale, finely chopped

• 1 number Sliced Zucchini (zoodled or or finely sliced)

• 2 number Spring onions (thinly sliced)

• 2 number Red radishes (thinly sliced)

• 1 number Chilli

• 1/2 number Nori wrapper, cut thinly

• 1 tbsp Tamari or Soy Sauce

• 1 tbsp Miso paste

• To Serve:

• 1 tsp Sesame seeds

Directions

• Cover the eggs with water in a saucepan and bring it to the boil gently for 1-3 mins depending on how you like your egg. Run the eggs under cold water and peel.
• Meanwhile mix the Miso Paste, Tamari and Pepper (optional) to taste in a bowl.
• Combine all other ingredients in a big bowl, excluding the nori wrapper
• Mix through the dressing and add a boiled egg cut in half on top
• Top with sesame seeds and nori wrapper
• Note:
• Zoodled means thin noodles.
• You could also use a spicy fermented daikon in place of red radish and chilli.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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