Difficulty: Easy | Serves: 2
Start your day the Japanese way with Japanese Tamagoyaki Toast, a unique fusion of traditional tamagoyaki (rolled omelet) and buttery toast! 🍞✨ Featuring soft and fluffy tamagoyaki slices atop warm, golden milk bread with a drizzle of soy glaze, this dish is the perfect blend of savory, sweet, and satisfying flavors. Ideal for a quick breakfast or a delightful brunch! 🥢🍳
Ingredients For Japanese Tamagoyaki Toast
✨For the Tamagoyaki:
☑3 large eggs🥚🥚🥚
☑1 tablespoon dashi or water (optional, for extra flavor)
☑1 teaspoon🥄 soy sauce
☑1 teaspoon🥄 sugar
☑A pinch of salt
☑1 teaspoon🥄 oil for cooking
✨For the Toast:
☑2 slices of Japanese milk bread (shokupan) or any soft white bread🍞🍞
☑1 tablespoon🥄 butter (for toasting)
✨For Garnish:
☑Soy glaze or teriyaki sauce (optional)
☑Chopped green onions or sesame seeds
Cooking Steps For Japanese Tamagoyaki Toast
- 🥧Make the Tamagoyaki
In a bowl, whisk together eggs, dashi (if using), soy sauce, sugar, and salt.
Heat a small non-stick pan over medium heat and add a thin layer of oil.
Pour a small amount of the egg mixture into the pan, let it cook partially, then roll it to one side of the pan.
Add more egg mixture to the pan, letting it flow under the rolled portion, and repeat until all the egg is used.
🥧Toast the Bread
Spread butter on both sides of the milk bread slices. Toast in a skillet over medium heat until golden and crisp.
🥧Assemble the Tamagoyaki Toast
Slice the tamagoyaki into even pieces and place them on the toasted bread.
Drizzle with soy glaze or teriyaki sauce for extra flavor.
🥧Garnish and Serve
Sprinkle with chopped green onions or sesame seeds for a finishing touch. Serve immediately and enjoy! Japanese Tamagoyaki Toast“Fluffy, savory, and oh-so-delicious! 🍳✨ Japanese Tamagoyaki Toast is the perfect way to add a touch of Japan to your breakfast table. Ready to savor this unique treat?”
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Discover rare culinary experiences at Good Food and More—where every recipe is a journey through heritage, craftsmanship, and unforgettable flavors.
