“Tamago-toji” is a classic home-cooked Japanese dish in which beaten eggs are gently poured over simmered ingredients like vegetables or meat, wrapping them in a soft and fluffy texture.
The term toji (literally “to seal”) refers to the way the egg gently envelops the ingredients as it cooks.
From oyakodon (chicken and egg over rice) to katsudon (pork cutlet and egg over rice) and spinach tamago-toji, this comforting cooking method is loved across Japan.
The tender texture and delicate umami flavor make it especially approachable for those new to Japanese cuisine.
This version features tofu, ground chicken, and komatsuna (Japanese mustard spinach), making it light yet satisfying—and budget-friendly too!
15 minutes
Rinaty
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 7 oz ground chicken
- 3 stalks komatsuna (or substitute with spinach or Swiss chard)
- 7 oz silken tofu, cut into 8 bite-sized cubes
- 2 eggs, beaten
- 1 tsp. sesame oil
- 1 tsp. grated ginger
- A3/4 cup water
- A2 tbsp. soy sauce
- A1 tbsp. mirin
- A1 tbsp. sake
- A1/2 tbsp. sugar
- A1 tsp. dashi granules (Hondashi)
INSTRUCTIONS
- 1
Cut the komatsuna into 1–1.2 in. (2–3 cm)-long pieces. Cut the tofu into 8 bite-sized cubes.
- 2
Heat sesame oil and ginger in a frying pan over medium heat. Add ground chicken and cook, breaking it up into crumbles. Once browned, add the komatsuna and stir-fry until wilted.
- 3
Add the A ingredients (water, soy sauce, mirin, sake, sugar, and dashi granules), along with the tofu. Bring to a boil and simmer for 4–5 minutes.
- 4
Slowly drizzle in the beaten eggs in a circular motion. Cover and cook on low for 1 minute until the egg is just set.
- 5
Serve in bowls and sprinkle with shichimi togarashi (Japanese seven spice blend) if desired.
RecipeID
197
Tips & Notes
Pour in the beaten egg slowly in a thin stream while the mixture is boiling. Once all the egg is added, reduce to low heat, cover, and simmer gently to cook through.
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."