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  • Author: Kevin Lee


  • 4 eggs
  • 1 tsp mirin
  • 1 tsp soy sauce
  • Neutral oil


  1. Separate the whites and yolks from 3 eggs into 2 separate bowls.
  2.  In the bowl with just yolks, add mirin, soy sauce, and your remaining egg, then mix.
  3.  In the bowl with just whites, mix well until the whites are broken down.
  4. Grease a tamagoyaki pan with neutral oil, and place over medium-low heat.
  5. Lower the heat, then pour ⅓ of your yolk mixture evenly onto the pan. Once the egg begins to set, gently roll the egg away from you.
  6. Grease the pan again, then evenly pour ⅓ of your white mixture, let the whites set, then roll the egg towards yourself. Repeat steps 5 and 6 until you have used up all of your whites and yolks.
  7. Slice and serve over ramen!