Give Scrambled Eggs A Flavor Boost With One Japanese Ingredient

Scrambled eggs are a classic around the world with many variations, from a shimmery, custardy scramble to a heavenly, cheesy version. Always rich and comforting, there are plenty of tricks out there to elevate this simple yet timeless delicacy. But have you ever been amazed by the soft, fluffy tamagoyaki (Japanese rolled omelet) at a Japanese restaurant? It's truly a delight, especially with that subtle hint of sweetness. Ever wondered where that addictive sweetness comes from? Sugar, honey, syrup? The answer is mirin, the same ingredient that gives teriyaki salmon or chicken its signature sweet glaze.

Mirin is a Japanese rice wine prized for its distinct sweetness and lower alcohol content and is essential in Japanese cuisine. It's made by fermenting a mixture of koji (cultured rice) and glutinous rice with rice alcohol (shochu). The result is a golden, syrupy liquid with a rich, tangy-sweet complexity that enhances the depth and shine of sauces, glazes, and a variety of other dishes. And mirin is exactly what you need to elevate your simple homemade scrambled eggs with an extra layer of flavor.

A little extra boost of mirin will make your scrambled eggs more flavorful and versatile. Simply half a teaspoon per egg, plus that crucial pinch of salt, is more than enough. Whisk it together and cook to your preference — mirin always elevates the flavor, whether you're going for custardy or super fluffy scrambled eggs.

Mirin-seasoned scrambled eggs are perfect to enjoy on their own, on avocado toast, atop a bowl of rice, or in a Japanese tamagoyaki (scrambled egg) sandwich. Start by getting two slices of soft white bread, traditionally used in tamagoyaki sandwiches, or any soft bread of your choice since it pairs beautifully with the fluffy eggs. Spread a light layer of mayo evenly on each slice. Next, cook your scrambled eggs over medium heat, stirring constantly with chopsticks to achieve that soft, tender texture with a hint of runniness. Once the eggs stop coming together when you move the chopsticks, shape them into a round omelet by tilting the pan and guiding the eggs to the corner to keep them intact for the sandwich. Finally, place the egg omelet on one slice of bread, cover it with the other, slice it in half, and enjoy!

With the help of mirin, don't be afraid to get even more creative with your scrambled eggs. Try adding cottage cheese for an extra creamy texture. Or, go the traditional Japanese route by incorporating dashi broth or Japanese soup stock powder for the ultimate umami experience.

Mirin and Japanese cooking wine (or cooking sake) are often placed side by side in Asian grocery stores, and they usually lead to some confusion about their differences. In fact, both are staples in Japanese cuisine, but they serve different purposes.

Unlike mirin, which is made from glutinous rice, cooking sake is made from regular rice and is similar to sake, though marketed specifically for culinary use. Cooking sake has a stronger aroma and alcohol flavor, typically containing alcohol that softens ingredients and diminishes strong fish and meat odors in dishes like broths, sauces, and stocks. Its mild sugar content also enhances umami flavors, making it an essential element in popular dishes like steamed clams. 

Mirin, on the other hand, has a sweeter flavor than sake and usually with a lower alcohol content than most sakes. It has a thicker, syrupy consistency and a yellowish tint. Mirin adds sweetness to dishes, helps create a glossy finish, and is particularly effective in glazes like teriyaki sauce or in slow-cooked dishes, where it preserves the shape of the ingredients. Even though mirin is a magical ingredient, if you don't have it on hand for your scrambled eggs, no worries! Just add a bit more sugar to cooking sake or regular sake or simply stir in a touch of sugar or syrup to sweeten things up and get that tasty twist.