Rice Cooker "Tamagoyaki" Totoros
Prep time
Cook time
Total time
Makes: 3 totoros (with plenty of snacking scraps!)
  • For the Tamagoyaki:
  • 4 eggs
  • 3 T water
  • 1 T lite soy sauce
  • 1 T sugar
  • 1 tsp mirin
  • For the Totoro'ing:
  • white cheese eyes and belly lines (we used smoked gouda)
  • nori noses
  • sesame seed eyeballs
  1. In the insert of your rice cooker, whisk together all ingredients. Cook until rice cooker “pops” — then, if eggs are still liquid or wobbly in the center, set a timer for 10 mins and allow to continue cooking on warm setting. Remove cover and allow to cool. (Eggs will collapse onto themselves some.)
  2. Loosen from cooker with a silicone spatula, remove to a plate, and refrigerate, covered, until chilled through. Cut into desired shapes (simple wedges and cubes are also just dandy!) and enjoy!
  3. To make a Totoro Tamagoyaki, I used this Totoro cookie cutter to punch out the body, then a small circle punch (it actually came WITH the totoro cutter) to punch out and invert the belly shape. Cheese eyes and belly markings (made with a round decorating tip), sesame seed eyeballs and a nori nose finished ‘em off — almost too cute to eat!
Recipe by the pig & quill at https://thepigandquill.com/rice-cooker-tamagoyaki-totoros/