Teriyaki Scrambled Eggs
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This is my own recipe to add a Japanese flavour to scrambled eggs. I don’t know how they make scrambled eggs in Japan, so this is in no way authentic, but it tastes like something you’d expect to find in a Japanese restaurant in Europe.

Teriyaki scrambled eggs are a great accompaniment to a Japanese meal, such as dumplings. They are flavourful and sweet tasting. As you can see in the picture, I have added this teriyaki scrambled eggs to top my donburi.

You could do this as an omelette and optionally with shallots, green onions and other omelette fillings of your choosing.


  • Eggs
  • Sesame oil
  • Mirin (sweet rice wine)
  • Soy sauce
  • Ginger
  • Garlic


  1. Finely chop or grate the garlic and ginger.
  2. Mix mirin and a dash of soy sauce (keep adding soy sauce until the colour of the mirin is only just gone, being careful not to add too much soy sauce so as to avoid tasting the soy sauce in the final product). Depending on your soy sauce strength, you’ll need different amounts. Some experimentation may be required.
  3. Fry garlic and ginger in sesame oil until browned. Add a little extra oil at the end if it all dried up, be sure to stir it around to get the garlic & ginger flavours instilled into it.
  4. Move the pan away from the heat and pour the mirin & soy sauce into the pan, stirring it to make sure it doesn’t instantly burn. This is your teriyaki sauce. It should be sweet, sticky, and not burnt or tasting like soy sauce.
  5. Cook the scrambled eggs in the teriyaki sauce (in the same sauce pan).
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