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–+ servings

Japanese Tamago Egg Burger

Elenor Craig
A playful fusion of Eastern tradition and Western comfort food, the Japanese Tamago Egg Burger combines the delicate umami of a tamagoyaki (Japanese rolled omelet) with soft milk bread buns, drizzled with tangy-sweet sauces and stacked high with fresh, vibrant toppings. This dish reinvents the burger, adding elegance through the use of methodically layered egg and Japanese-inspired condiments. Perfect for brunch or an elevated lunch experience.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Lunch
Cuisine Japanese Fusion
Servings 4 burgers
Calories 441 kcal

Ingredients
 
 

For the Tamagoyaki Egg Patty:

  • 6 large eggs preferably farm-fresh or organic
  • 2 tablespoons dashi stock use instant dashi or homemade for deep umami flavor
  • 1 tablespoon sugar
  • 1 teaspoon soy sauce use light Japanese soy sauce for delicate flavor
  • 1 teaspoon mirin sweet cooking rice wine
  • 1 tablespoon neutral oil for frying (like canola or grapeseed)

For the Burger Assembly:

  • 4 pieces Japanese milk bread buns soft and slightly sweet for the perfect contrast
  • ½ cup Japanese mayonnaise e.g., Kewpie brand
  • 2 tablespoons okonomiyaki sauce a sweet-savory topping sauce, similar to a thick Worcestershire sauce
  • 1 cup shredded napa cabbage chilled for extra crunch
  • 1 large avocado sliced thin, ripe but firm
  • 1 teaspoon black sesame seeds for garnish

Instructions
 

  • In a medium mixing bowl, whisk together the eggs, dashi stock, sugar, soy sauce, and mirin until well combined and slightly frothy.
  • Heat a nonstick or tamagoyaki pan over medium-low heat (about 300°F / 150°C). Lightly grease with neutral oil using a paper towel.
  • Pour a thin layer of the egg mixture into the pan, just enough to coat. When halfway set but still slightly wet, roll the omelet forward using chopsticks or a spatula. Push the rolled omelet back to the starting point.
  • Oil the pan again, add another layer of egg, and lift the existing roll to allow egg to flow underneath. Repeat the folding technique until all egg is used. You should have a layered, rectangular tamagoyaki resembling a thick patty.
  • Remove from heat and let it cool slightly before slicing into 4 equal-sized squares or rounds, roughly bun-sized.
  • Lightly toast the milk bread buns until golden on the cut sides.
  • Spread the bottom bun with a layer of Japanese mayonnaise, followed by a helping of shredded cabbage, a slice of avocado, and a tamagoyaki patty on top.
  • Drizzle the tamagoyaki with a thin line of okonomiyaki sauce and an extra touch of mayo if desired. Sprinkle with black sesame seeds and crown with the top bun.

Notes

  • Use a rectangular tamagoyaki pan if possible—it gives the best shape.
  • For extra flavor, infuse the cabbage with a hint of yuzu juice or rice vinegar.
  • Substitute dashi with chicken or vegetable broth in a pinch—though it will change the umami profile.

Nutrition

Calories: 441kcalCarbohydrates: 12gProtein: 11gFat: 39gSaturated Fat: 7gPolyunsaturated Fat: 16gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 291mgSodium: 524mgPotassium: 480mgFiber: 4gSugar: 5gVitamin A: 564IUVitamin C: 11mgCalcium: 83mgIron: 2mg
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