Japanese · Breakfast
Rolled Sweet Egg Omelet
Tamagoyaki is a Japanese rolled omelet made from whisked eggs layered with dashi, soy sauce, mirin and sugar. Each thin set layer is rolled onto the last in a rectangular pan, creating a compact golden log with a spiral cross-section. Sliced into pieces and served at room temperature with grated daikon and rice.
$2
8 minsPrep
10 minsCook
18 minsTotal
MediumLevel
Nutrition per serving
246Calories
16.2gProtein
16.5gFat
8.1gCarbs
6.8gSugar
0.5gFiber
835mgSodium
744mgChol
4.7gSat Fat
240mgPotassium
75mgCalcium
2.3mgIron
1.6mcgVitamin B12
6mgVitamin C
vegetarian
low-carb
low-calorie
rich-umami
all-time-classics
breakfast
vegetarian
low-calorie
Instructions
1
Prep
Whisk eggs in a bowl with dashi, soy sauce, mirin, sugar and salt until smooth with no streaks of white remaining.
2
Heat
Set a rectangular tamagoyaki pan over medium-low heat for 1 minute, then wipe a thin film of oil across the surface with a paper towel.
3
Pour
Ladle a thin egg layer into the pan, tilting to coat evenly, and cook 20–30 seconds over medium-low heat until the surface just sets.
4
Roll
Starting from the far edge, roll the set egg toward you into a log using chopsticks, then push the rolled log back to the far edge.
5
Repeat
Oil the pan, pour another thin layer under the rolled log, and roll the new layer around the existing log; repeat 3–4 times until all egg is used.
6
Rest
Slide the finished roll onto a bamboo mat and wrap snugly for 2 minutes so it sets into a neat rectangle.
7
Plate
Unwrap the roll, slice into 6 pieces with a sharp knife, and arrange on a plate with grated daikon radish alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (200g)
- 4 tbsp60ml dashi
- 2 tsp2 tsp soy sauce
- 2 tbsp30ml mirin
- 2 tsp2 tsp sugar-white
- 1/2 tsp1/2 tsp salt
- 2 tsp10ml vegetable oil, for greasing the pan
- 22 small daikon radish, for serving (30g)
