Japanese Soy Sauce Scrambled Eggs

Name: Japanese Soy Sauce Scrambled Eggs
Total time: 10 min
Yield: 1 serving
Cuisine: Japanese
Ingredients: 2 large eggs; 1 tablespoon soy sauce; 1 teaspoon mirin (optional); 1 teaspoon vegetable oil; Chopped green onions for garnish (optional)

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10 minTotal time

easyDifficulty

210kcal / serving

Ingredients

For 1 serving

servings

2 large eggs
1 tablespoon soy sauce
1 teaspoon mirin (optional)
1 teaspoon vegetable oil
Chopped green onions for garnish (optional)

Ingredient substitutions

Mirin An equal amount of water with a small pinch of sugar for a similar touch of sweetness without alcohol.
Vegetable oil An equal amount of neutral canola oil.
Green onions Finely snipped chives, or omit the garnish.

Nutrition per serving

Estimated values for 1 serving, 210 kcal

Protein13 g

Carbohydrates3 g

Fat16 g

Fiber 0 g · Sugar 2 g · Sodium 950 mg

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This delightful Japanese-inspired dish features fluffy scrambled eggs infused with umami-rich soy sauce, creating a comforting and savory meal. Perfect for a quick breakfast or a light dinner, it's both satisfying and easy to prepare.

Main Dish Japanese

Steps

In a bowl, whisk together the eggs, soy sauce, and mirin until well combined.
Heat the vegetable oil in a non-stick skillet over medium heat.
Pour the egg mixture into the skillet and let it sit for a few seconds until it starts to set around the edges.
Gently stir with a spatula, folding the eggs from the edges towards the center.
Continue to cook and stir until the eggs are softly scrambled but still slightly runny.
Remove from heat and let the residual heat finish cooking the eggs.
Garnish with chopped green onions if desired and serve immediately.

Tips for Japanese Soy Sauce Scrambled Eggs

The eggs should look glossy with soft, moist curds; a dry, crumbly texture means they cooked too long.
A flexible silicone spatula helps sweep the skillet cleanly without breaking the curds into tiny pieces.
Have the serving plates ready before cooking; the eggs continue to firm up quickly after leaving the skillet.

Drink pairing

A crisp, dry sake
Its clean, delicate character complements the savory soy sauce without overpowering the soft eggs.

0% option: Unsweetened green tea

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the eggs may become firmer.

Frequently asked questions

Why did my eggs turn watery?

They may have been undercooked or held after cooking. Serve promptly, once the curds are softly set and glossy.

Can I make this ahead?

It is best cooked just before serving, since the soft curds firm up as they cool. Whisking the mixture shortly ahead is fine if kept covered and refrigerated.