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Four Japanese egg dishes for your next meal


Whether it’s served with ramen, as a savoury custard or grilled in a pan and rolled into a log, eggs form the basis of some of the most popular dishes from Japan.  Although it may seem that they can only be prepared in professional kitchens, many are not hard to replicate at home with the right equipment.


Ajitsuke Tamago

By Valentine Svensson
Ajitsuke Tamago, or ramen eggs, have a runny center and firm whites.

This marinated egg with a runny yolk is one of the most popular accompaniments to ramen. Getting firm but soft whites and runny yolks can take a bit of practice, but this recipe can be easily replicated at home. All that’s needed? A good sense of timing and a bit of extra preparation before cooking.



A savoury egg custard often served with bento meals in restaurants, chawanmushi often also contains ingredients like mushrooms, seafood, chicken or gingko nuts. It’s really down to your preference.


Steam ovens like the Electrolux Inspiration steam combination oven are ideal for use in steaming chawanmushi. The ability to control the temperature and timing while steaming, ensures the dish turns out perfectly with the right texture and flavours.


Onsen tamago

Also known as slow cooked eggs, onsen eggs are traditionally cooked in the water of onsens (hot springs) in Japan. The dish is prized for its unique texture, with the whites tasting like a delicate custard, while its firm centre retains the colour and creamy texture of an uncooked yolk.


You don’t need a hot spring to cook onsen eggs at home. It can be done by steaming eggs at a temperature of about 60oC for 45 minutes, then plunging them into an ice bath afterwards.



By Banalities
Tamagoyaki is best prepared in a pan called makiyakinabe, which is specially designed for cooking this popular dish.

A popular rolled egg dish served on its own or as part of a sushi set, tamagoyaki can be prepared in a regular frying pan.  It is much easier however to use a special rectangular pan called makiyakinabe. The key to a good tamagoyaki is removing air bubbles from the egg mixture while cooking, knowing when to start rolling the eggs and of course, good folding technique.

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