Why This Recipe Works?
Tipping the pan to one side lets you fry the egg with a relatively small amount of oil, giving it crisp edges and a meaty texture in the center. I’ve halved the sugar in the teriyaki sauce for this recipe because eggs work better with a more savory sauce. Serving the eggs over rice makes this a complete meal, giving the sauce and molten yolk something to percolate into.
Ingredients
Egg - The star of the dish, the egg’s creamy yolk and tender whites soak up the flavorful teriyaki sauce, making each bite rich and satisfying. For a twist, try using a quail egg for a smaller, more delicate version. Sake - The alcohol in the sake burns off while cooking, lending a subtle sweetness and the taste of umami to the teriyaki sauce. Brewed mirin can be substituted, but leave out the sugar if you use it. Despite having “rice wine” in the name, rice vinegar is not a suitable substitute for sake. If you can’t find sake or mirin, the best option is to substitute water with a pinch of MSG. Soy Sauce - Japanese soy sauce provides the salty, savory backbone of the teriyaki sauce. Its rich umami flavor complements the eggs perfectly. I use a dark soy sauce like Kikkoman, but if you want to make this gluten-free, substitute Tamari or coconut aminos. Sugar - Normally, I use a 1:1:1 ratio of the sauce ingredients for my teriyaki sauce, but for this dish, I recommend cutting the sugar in half to make the sauce more savory than sweet. You can use brown sugar, honey, or maple syrup as alternatives to white sugar. Oil - I recommend cooking the egg in a neutral vegetable oil such as canola oil or sunflower oil, however, you could also use olive oil or toasted sesame oil as long as you don’t have the heat up too high. Nori - I like putting a layer of shredded nori down between the egg and the rice. This adds a marvelous briny flavor to the rice bowl, which goes beautifully with the creamy egg and savory sweet sauce. Toasted Sesame Seeds - These add a nutty flavor and a bit of crunch, complementing the texture of the egg while boosting its nutritional content. You could also use chopped nuts or other seeds like pumpkin or sunflower. Scallion - Fresh scallions or green onions add a sharp, vibrant flavor and a pop of color, balancing the richness of the egg and sauce. Other herbs like chives, shiso, or basil will work. I also sometimes like to add a sprinkle of shichimi togarashi (7 taste chili pepper) for a fragrant spicy kick.
How to Make Teriyaki Eggs
To make the teriyaki sauce mixture, combine the sake, soy sauce, and sugar in a small bowl, stirring until the sugar is dissolved. It doesn’t have to be dissolved entirely, but just mix the teriyaki before adding it to the pan. Next, crack an egg into a small bowl. This makes it easier to slide the egg into the hot oil later. Heat a small skillet over medium heat until it’s hot, then add the oil. Tipping the pan to one side, gently lower the egg into the oil. This technique uses a minimal amount of oil while ensuring the edges of the egg become crispy and golden brown, adding a delightful texture to the dish. The egg will spatter a lot, so be careful and keep your distance from the pan. When the egg is mostly cooked, use a paper towel to soak up excess oil from the pan. This step is crucial to prevent the final dish from becoming too greasy. Pour in the prepared sauce mixture and swirl the liquid around the egg, allowing it to thicken and become glossy. Adjust the cooking time to achieve your preferred level of doneness for the egg. Remove the egg from the heat sooner if you enjoy a runny yolk. Let it cook a bit longer for a more set yolk, or flip the egg over to cook it more thoroughly. Once ready, gently lift the egg from the pan and place it over a bowl of hot rice garnished with strips of nori, chopped scallions, and a sprinkle of toasted sesame seeds.
Serve it With
Japanese pickles, or tsukemono, add a refreshing crunch and a burst of acidity that balance the rich flavors of the teriyaki sauce, Asazuke or my Beer and Wasabi Pickles are both good options. Kinpira gobo, a dish made with sautéed burdock root and carrots, provides a delightful contrast with its earthy and slightly sweet flavors. To turn this into a more substantial meal, you can make a batch of my easy chicken teriyaki or my chicken breast teriyaki. For additional variety, consider adding a side of edamame for a protein boost or my kani salad for some briny goodness. If you want to get extra fancy, swap out the steamed rice for a batch of Japanese garlic fried rice. To round out the meal, there’s nothing like a comforting bowl of miso soup.
📖 Recipe
