Authentic home cooking from Japan, with US measurements. 
Egg Tamagoyaki with Menma and Shiso
On 6/6/24, this recipe made the top 10 in popular searches for 'menma.' I created this recipe inspired by the crunchy texture of menma, thinking it would pair well with eggs. Adding shiso makes it even tastier!
How this recipe came to be:
I thought menma and tamagoyaki would be a good match, so I made this on a whim. It's a great way to use up leftover menma.
Egg Tamagoyaki with Menma and Shiso
On 6/6/24, this recipe made the top 10 in popular searches for 'menma.' I created this recipe inspired by the crunchy texture of menma, thinking it would pair well with eggs. Adding shiso makes it even tastier!
How this recipe came to be:
I thought menma and tamagoyaki would be a good match, so I made this on a whim. It's a great way to use up leftover menma.
Open in Cookpad AppSteps
- 1
Cut the menma into pieces about 1/4 inch (7 mm) thick.
- 2
In a bowl, combine the menma and ☆A☆ ingredients. Mix, then add the egg and beat well.
- 3
Heat a tamagoyaki pan or small nonstick skillet over medium-high heat. Add 1/4 teaspoon vegetable oil.
- 4
Pour the egg mixture into the pan and spread it out in a thin, even layer.
- 5
As the egg cooks, gently lift and roll it up with chopsticks, loosening it from the pan as you go. When the surface is mostly set, roll the egg from the far side toward you.
- 6
Once rolled, gently press and shape the tamagoyaki with chopsticks to firm it up.
- 7
Let the rolled egg cool. Then cut it into pieces about 1 1/4 inches (3 cm) wide.
- 8
Arrange on a plate to serve. (The photo here uses 2 eggs!)
- 9
On 5/22, I made this using a large frying pan and added shiso leaves.
- 10
I think it's even tastier this way! If you have shiso, definitely try it.
- 11
On 6/6/24, this recipe made the top 10 in popular searches for 'menma.' Please give it a try—it's delicious!
- 12
On 7/5, I made this with soft menma and added a little chili pepper for a spicy kick. It goes great with rice!
- 13
I also tried it with Spam. Spam and eggs are a great combo! I used 3 eggs for that version.
- 14
On 7/11, thank you to runaC for your wonderful feedback! Much appreciated.
- 15
On 7/13, K-chan and runaC, thank you! Still searching for a large frying pan. Wishing you a wonderful holiday weekend.
- 16
On 7/14, YuichiC, today I received a melon. It seems ripe, so I'll eat it soon!
- 17
On 8/27, runaC, maybe it's already bedtime?
- 18
On 12/9, thank you to Komugi Daisuki for your feedback!
- 19
On 12/15, ToshiC, thank you again! I'm making a Christmas version this time.
- 20
On 12/31, I made this for lunch and my son loved it. Highly recommend the 3-egg version!
- 21
On 2/10, thank you to Sorayumeyua for making this yesterday!
- 22
On 2/11, I tried making it with shiso and parsley. It turned out great!
- 23
On 4/7, I found soft menma and made this recipe again.
- 24
This is a collaboration with Mikakame's 'Simple Salt Rice Balls for Two' (ID21643919).
- 25
On 5/16, thank you to ponnko for trying this recipe! It's getting warmer these days.
- 26
On 5/20, good morning to horseC! Sending you Okinawa vibes—have a wonderful day.
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