🍣 Japanese · Breakfast · Easy difficulty · Pescatarian
Shrimp Tamagoyaki
A silky Japanese breakfast built around shrimp, seasoned with eggs and mirin.
- Prep time
- 6 min
- Cook time
- 14 min
- Total time
- 20 min
- Servings
- 4
- Calories
- 389 kcal
- Protein
- 26 g
- Carbs
- 38 g
- Fat
- 15 g
- Course
- Breakfast
About this Japanese breakfast dish
Shrimp Tamagoyaki is a Japanese breakfast built around large shrimp. It takes about 20 min from start to finish, 6 minutes of prep and 14 minutes of cooking, and serves 4.
Cooking method: breakfast dish. Difficulty is rated easy. Pescatarian.
Good for: under 25 minutes, kid friendly.
Ingredients
Quantities are for 4 servings. Change the servings in the app to rescale them automatically.
- 500 g large shrimp, peeled and deveined
- 6 eggs
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp sugar
- Oil for the pan
- 1 tbsp olive oil
- Salt and black pepper, to taste
Method
Step 1. Prepare the shrimp and have everything ready before you turn on the heat.
- Heat
- Off, no heat yet
- Look for
- Pieces are roughly the same size, so they all finish cooking together.
- Why it matters
- Even pieces cook at the same speed. Prepping everything first (mise en place) stops you scrambling once the pan is hot.
- Avoid
- Cutting pieces of mixed sizes: small ones burn while big ones stay raw.
Step 2. Whisk or mix the eggs, mirin and soy sauce until just combined.
- Heat
- Off, no heat
- Look for
- Everything is evenly coated or just combined, with no dry pockets.
- Why it matters
- Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
- Avoid
- Overmixing batters and doughs makes them tough; stop once just combined.
Step 3. Cook on medium heat in a lightly oiled pan until golden underneath.
- Heat
- Medium to high, stir or flip now and then
- Look for
- Golden-brown edges, a steady sizzle and a toasty smell.
- Why it matters
- Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
- Avoid
- Overcrowding the pan: the temperature drops and food steams. Cook in batches.
Step 4. Add or fold in the shrimp and cook until set.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 5. Plate with oil for the pan and serve warm.
- Heat
- Warm plates
- Look for
- Hot food on warm plates with a fresh, bright garnish on top.
- Why it matters
- Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
- Avoid
- Waiting too long: the dish cools and crisp parts go soft.
Chef's tip
Keep a warm oven for serving a crowd.
Equipment you will need
- Non-stick pan
- Spatula
- Whisk
Nutrition per serving
Estimated per serving: 389 kcal, 26 g protein, 38 g carbohydrate and 15 g fat. Roughly 27% of the energy comes from protein, 39% from carbohydrate and 35% from fat, using standard energy values.
Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.
When to cook Shrimp Tamagoyaki
Substitutions and variations
- Use plant-based milk for a dairy-free option.
- Stir in a handful of spinach or herbs for extra vegetables.
- Cook eggs over lower heat for a softer, creamier texture.
Frequently asked questions about Shrimp Tamagoyaki
How long does Shrimp Tamagoyaki take to make?
It takes about 20 min in total: 6 minutes of prep and 14 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.
How many calories are in one serving?
Each serving has about 389 kcal, with 26 g protein, 38 g carbohydrate and 15 g fat. These are estimates for the recipe's 4 servings.
Is Shrimp Tamagoyaki gluten-free?
It is not marked gluten-free in our data. Use certified gluten-free alternatives for any sauces or stocks if you need to avoid gluten.
Is it suitable for vegetarians or vegans?
It is pescatarian: it contains fish or seafood but no meat or poultry.
How difficult is it to cook?
It is an easy recipe with simple steps and minimal timing pressure, so it suits beginners.
Can I make Shrimp Tamagoyaki ahead or freeze it?
Best eaten fresh, because crisp or fresh textures do not survive storage. Prepare components ahead instead, and store leftovers in airtight containers for up to 2 days.
How many servings does it make?
This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.