Japanese Tamagoyaki with Miso Soup is the ultimate breakfast combination that you need to try this weekend! Nothing is better than waking up to a bowl of warm, comforting Miso Soup paired with a side of Sweet Japanese Tamagoyaki and a bowl of hot rice. Japanese Breakfast is balanced, healthy, and nutritious; the perfect way to start your day!
Japanese Egg Omelet Tamagoyaki is a slightly sweet rolled omelet that makes the perfect side dish in bento boxes or served as the main dish in traditional Japanese breakfast. It comes off as intimidating, but patience and practice are the keys to success! I use a Tamago frying pan today that I got from Amazon to save tons of time and make the process significantly easier. If you don’t have a Tamago frying pan, you can also use a small non-stick pan as well.
Miso Soup is SUPER healthy, and the perfect way to start your day! Not only is miso soup comforting and delicious, it is a fermented food that is perfect for your guts and is also filled with rich minerals and tons of antioxidants. I use Japanese Miso Paste and Dashi stock for the excellent umami flavor. Miso paste is a staple item that I always have in my fridge; you can find this in the refrigerated Asian aisle in your local supermarket.
TAMAGO FRYING PAN: https://amzn.to/3ocOlNS
4 Eggs
1 tsp of Salt
½ tbsp of Sugar
1 tbsp of Milk
2 cups of Dashi Stock
1.5 tbsp of Miso Paste
1 cup of diced Tofu
1 tbsp of Dehydrated Seaweed
- In a bowl, whisk eggs, salt, sugar, and milk.
- Using a Tamago frying pan, drizzle in a little bit of oil and use a paper towel to spray the oil around. Turn the heat to medium and add in 2 ladles of the egg mixture.
- Let the egg set and roll the egg to the bottom; once the egg is fully rolled up, push the egg to the top and use a paper towel to whip clean any excess egg bits. Add in more egg, roll it up, whip clean until the egg is 1 inch thick; this makes 2 Tamagoyaki.
- In a pot, add in 2 cups of dashi stock and turn the heat up to medium-high; add in miso paste by running it through a strainer, and once the soups start simmering, add in tofu and seaweed. Let it cook for 3 minutes or until tofu is fully cooked.
