Japanese Egg Musubi

So I’ve been playing around with musubi recipes. Naturally I started with Spam musubi but then I started thinking of different recipes.

Taking inspiration from Japanese egg sando, I thought doing a Japanese Egg Musubi recipe would taste good! I wasn’t wrong.

To give the musubi some interesting texture, I used tenkasu which are little fried tempura bits. The little bit of crunch goes a long way towards making this musubi more than just a soft mash. You can see what tenkasu is if you follow my Amazon affiliate link.

I often get asked where I got my musubi mold so here’s another Amazon affiliate link for those that are interested.

Ingredients

  • 2 large eggs
  • 2 tablespoon kewpie mayo
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon sugar
  • 1/4 cup tenkasu (fried tempura bits)
  • nori. temaki sheets split in half lengthwise
  • sushi rice

Directions

1. Hard boil your eggs. Let them cool completely before peeling. You can soak in cold water to accelerate the cooling process

2. In a medium bowl, grate or mash the peeled boiled eggs. You want the mash to be fine without many chunks. Add the kewpie mayo, salt, and sugar. Mix until well integrated

3. When assembling the musubi, start with nori then add a layer of rice. Next add a layer of the egg then tenkasu then another layer of rice. Push it through the mold and wrap it up.

4. Serve and enjoy!

Video

https://youtu.be/dufjW4lLbQQ

Affiliate Links

Musubi Mold: https://amzn.to/320ZYwg

Tenkasu: https://amzn.to/3bmWk9Z

Recipe

Japanese Egg Musubi

Classic musubi but with egg mayo filling
Prep Time 5 mins
Cook Time 5 mins

Ingredients
  

  • 2 large eggs
  • 2 tablespoon kewpie mayo
  • ¼ teaspoon kosher salt
  • ¼ teaspoon sugar
  • ¼ cup tenkasu (fried tempura bits)
  • nori temaki sheets split in half lengthwise
  • short grain rice

Instructions
 

  • Hard boil your eggs. Let them cool completely before peeling. You can soak in cold water to accelerate the cooling process
  • In a medium bowl, grate or mash the peeled boiled eggs. You want the mash to be fine without many chunks. Add the kewpie mayo, salt, and sugar. Mix until well integrated
  • When assembling the musubi, start with nori then add a layer of rice. Next add a layer of the egg then tenkasu then another layer of rice. Push it through the mold and wrap it up.
  • Serve and enjoy!