Easy Tamago Breakfast Asanebo Style
Asanebo restaurant cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added nutrition.
Watch the original videoImported by Anonymous on SeeMeCook
A quick and creamy Japanese-inspired egg dish featuring melted cheese and a touch of gluten-free soy sauce for a savory breakfast.
- Time
- 10 minutes
- Equipment
- Stovetop
- Good for
- Breakfast, lunch, or dinner
- Cuisine
- East Asian
- Contains
- Dairy, eggs, and soy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
In a small bowl, crack the eggs and add the milk and a pinch of salt.
Whisk the egg mixture thoroughly until well combined and slightly frothy.
Heat a small non-stick skillet over medium heat and add the cooking oil.
Pour the egg mixture into the skillet and let it set slightly.
Add the shredded cheese to the eggs.
Gently scramble or fold the eggs as they cook until the cheese is melted and the eggs reach your desired consistency.
Drizzle with a small amount of gluten-free soy sauce before serving.
Notes
The transcript mentions '10 minutes' and 'gluten-free soy sauce' specifically. This is a variation of a soft scramble or omelet served at Asanebo.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 308
- Protein
- 20 g
- Carbs
- 3 g
- Fat
- 25 g
- Fiber
- 0 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
