While you may already have a preference regarding the temperature of your eggs, Hoffman says, “Tamagoyaki can be eaten warm, room-temperature, or chilled, making it a perfect make-ahead side dish.” Thanks to the soft, creamy texture, you won’t have to deal with overcooked, rubbery eggs.
There are plenty of ways to dress up this protein dish, whether you go with familiar favorites like bacon or stick to Japanese recipes. “This typical Japanese side dish can be served at any time of day, for breakfast, lunch, or dinner,” Hoffman says. “Tamagoyaki often appears in bento (Japanese packed lunch boxes) alongside other foods like rice, grilled fish, karaage, korokke (croquettes), simmered vegetables, and pickles.” Basically, you can pretty much serve this custardy egg dish with whatever you desire. If you have leftovers or want to prep this ahead of time, Hoffman says, “Tamagoyaki should be stored in the refrigerator and is best eaten within 1–2 days.”
