Japanese Eggs Recipes

Japanese cooking prizes umami, seasonality and precision — clean dashi-based flavours that highlight rather than mask each ingredient. When Japanese cooks work with eggs, they reach for soy sauce, miso, mirin, dashi, ginger and sesame, and the techniques that come up most across these recipes are simmering, boiling, frying and searing.

The kitchen's great multitasker — binder, leavener, emulsifier and a fast meal in their own right. In this collection it's most often cooked with soy sauce, mirin, neutral oil, sake, plain flour and dashi stock. The dishes here span japanese classics ready in as little as 15 minutes to slower, more involved cooking that rewards a relaxed afternoon.

Reader favourite: Gyūdon (Japanese Beef Bowl) is the highest-rated dish in this collection at 4.9★ from 3,240 ratings.