A perfect start to any day is one of my favourite little Japanese brekkie – A soft-scrambled egg Tamago Bowl is perfect any time of day, but especially breakfast – because eggs! You gotta LOVE eggs! Get this mega-simple recipe in your life right now!

Japanese Soft Scrambled Tamago Rice BowlVisit www.pinterest.com.au/cookeatblog/

Most breakfast times for me include an egg! Ever since I was a giant child, I've loved eggs - all ways, all shapes, all sizes! This simple Japanese dish is a sure-fire hit in the morning. A filling, fragrant treat.

Tamago or Tamagoyaki bowl?

This tamago rice bowl is not a tamago bowl in the traditional sense, the 'tamago bowl' typically feature a raw egg, like this delight. This dish is inspired from one of my favourite sushi dishes, the tamagoyaki - a little pillow of sushi rice topped with a slice of sweet omelette and kept in place with a thin nori (seaweed) belt. They're the FIRST thing I grab from the sushi belt! That said, Tamago translates as 'egg' so, it actually IS a Tamago bowl.


Me too.

Anyway! This is my take on the tamagoyaki omelette, as a soft scramble (my facourite) over rice. Typically, I'll use leftover rice for this in the morning. I'll add a couple of tablespoons of water over the rice and microwave it for a minute. In that time, my scramble is pretty much done too! Now, I do enjoy this as a breakfast dish, but i'll eat it for lunch and even dinner too - there are no rules, people!

Japanese Soft Scrambled Tamago Rice Bowl

How to make Japanese scrambled egg

For my scrambled eggs, I want to replicate the flavour of Tamagoyaki, a sweet and savoury egg. I don't like mine too sweet, so I'll not add sugar - instead I'll use a little mirin (Sweet Japanese cooking wine) to add a note of sweetness. To add more aroma, a little sesame oil will be added and to finish the flavours off, a teaspoon of light soy sauce.

A quick scramble over a low heat will create the creamiest, softest eggs, ready to be spooned over the rice. A few sliced spring onion and nori strips finish off the whole affair. Incidentally, seaweed and eggs are a marriage made in heaven! This dish is really simple to prepare as you can see. Perfect for morning time - the whole affair can be on your plate in 3 minutes!

Now, tell me that's not the BEST start to any day!

More delicious breakfast recipes

If you liked this Tamago rice bowl, then why not try one (or all) of my other breakfast recipes.

How to make my Japanese Soft Scrambled Tamago Rice Bowl

Japanese Soft Scrambled Tamago Rice Bowl

Japanese Soft Scramble Tamago Rice Bowl

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Prep Time2 minutes
Cook Time3 minutes
Total Time5 minutes
Servings (adjustable) 1
Calories (per serving) | 977



  • Beat the eggs together with the mirin, soy sauce, salt and 1 tsp of the sesame oil.
  • Heat a small frying pan with the remaining sesame oil until just hot - not too hot, we don't want the egg to cook too quickly as it'll be rubbery.
  • Pour the eggs into the pan and leave for a few seconds before stirring. Stir until just set, but still wet - it will continue cook in the pan.
  • Heat (microwave) the rice in a bowl
    (I like to sprinkle over a couple of tablespoons of water to my leftover ice before microwaving, to keep it moist and avoid drying out).
  • Spoon over the eggs and then sprinkle with the spring onion and a little seaweed


Nutrition Facts
Japanese Soft Scramble Tamago Rice Bowl
Amount Per Serving
Calories 977 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 6g38%
Cholesterol 491mg164%
Sodium 1246mg54%
Potassium 395mg11%
Carbohydrates 157g52%
Fiber 3g13%
Sugar 5g6%
Protein 31g62%
Vitamin A 962IU19%
Vitamin C 3mg4%
Calcium 126mg13%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Course | Breakfast, Dinner, Lunch, Snack
Cuisine | Japanese
Keyword | Tamago, Tamagoyaki
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