You Should Definitely Add Mirin to the Scrambled Eggs

There are many wonderful omelets in this world and I love all of them. I love the meaty, cheesy Denver omelet, and I love the tender, tender French omelet, but tamagoyaki — Japanese rolled omelet — pleases me immensely. I may not have the rectangular baking sheet (or patience) required to make a real Japanese omelette at home, but I do have a mirin that gives the mundane encrypts exciting tamagoyaki vibes.

There are now many tamagoyaki recipes with many variations. Not all of them contain mirin, but many do, and koji fermented wine is something I’ll always include in a recipe if given the opportunity. If you can find hon-mirin (aka “real mirin”) for a reasonable price, use it, but Eden Foods makes a pretty good mirin that contains nothing but water, rice, koji, and sea salt. (If you want to understand all the types of fluids that are marketed as Mirin, check out this helpful explanation .)

You don’t need a lot of mirin to give your scrambling the perfect amount of sweetness and fermented funk. A half teaspoon per egg and a pinch of salt are all you need. Just whisk everything together and then beat as usual. The scrambling method is up to you. I’ve used mirin in scrambled eggs and fluffy quick scrambled eggs and both turned out to be better.


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