Japanese Miso Scrambled Eggs
Prep:  10 mins
Cook:  3 mins
Serves:  2
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Recipe by: Australian Eggs
Japanese Miso Scrambled Eggs are soft and savoury, drizzled with dissolved miso and finished with togarashi, sesame seeds and nori.
Credit: Whisk Media Group
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Japanese Miso Scrambled Eggs
Ingredients:
Method:
  1. Whisk miso and boiling water in a bowl until dissolved.
  2. Whisk eggs and milk until combined.
  3. Heat butter in a medium non-stick frying pan over a medium heat. Add egg mixture to pan. Cook for 10 seconds before using a heatproof spatula to continually and gently drag the mixture from the outside to the centre of pan. Cook for 1 minute.
  4. Drizzle with miso mixture, continue to cook for 1 minute or until eggs are almost set. Sprinkle with onions. Turn off heat. The eggs will continue to cook.
  5. Slide onto plates and sprinkle with togarashi seasoning and sesame seeds. Sprinkle with nori if using. Serve.
Tips & Hints:
  • Japanese milk bread (Shokupan) is available at Asian bread stores such as Bread Top.
  • Stack 5cm strips of nori and use scissors to cut into very thin strips.
  • Shichimi Togarashi is Japanese 7 spice available in major supermarkets in Asian section and Asian stores.
  • You can serve with cooked medium grain rice for a more substantial meal.
Nutrition Information
Per adult serving (200g)

Calories

313.0

Energy

1310.0kJ

Protein

19.0g

Fat, Total

15.0g

Saturated

6.0g

Carbs, Total

24.0g

Sugars

4.0g

Dietary Fibre

2.0g

Sodium

630.0mg
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