Japanese · Breakfast
Rolled Sweet Egg Omelet (High-Protein)
Rolled sweet egg omelet built from whole eggs and egg whites folded in layers with dashi, mirin and soy sauce, creating a tender-firm texture with subtle sweetness. Sliced into pinwheels and served with warm edamame and fresh daikon.
$3
8 minsPrep
10 minsCook
18 minsTotal
MediumLevel
Nutrition per serving
380Calories
53.5gProtein
12.6gFat
15.2gCarbs
6.8gSugar
5.2gFiber
1189mgSodium
495mgChol
3.6gSat Fat
780mgPotassium
105mgCalcium
4.2mgIron
2.1mcgVitamin B12
6.5mgVitamin C
vegetarian
gluten-free-adaptable
protein-rich
low-carb
low-calorie
high-fiber
high-protein
Instructions
1
Prep
Whisk the eggs, egg whites, dashi, mirin, soy sauce and sugar together until dissolved and smooth with no streaks.
2
Heat
Warm a rectangular tamagoyaki pan over medium-low heat and wipe with the oiled paper towel until a drop of egg mixture sizzles gently.
3
Build
Pour a thin layer of egg mixture into the pan, tilting to coat the base, and cook 30-45 seconds until just set on top but still wet underneath.
4
Roll
Starting from one edge, roll the set layer toward you into a log using chopsticks, then push it back to the far edge.
5
Build
Pour another thin layer into the pan, lifting the rolled log so the new layer runs underneath, and cook 30-45 seconds until just set.
6
Roll
Roll the log again over the new layer and repeat pouring and rolling until all egg mixture is used and the roll is thick.
7
Rest
Slide the finished roll onto a bamboo mat and let it sit 3 minutes so the layers firm up before slicing.
8
Plate
Slice the roll into six pinwheels and arrange on a plate with edamame and daikon alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (150g)
- 2/3 cup180g egg whites
- 6 tbsp90ml dashi
- 2 tbsp30ml mirin
- 2 tbsp30ml soy sauce
- 2 tsp2 tsp sugar-white
- 1 tsp1 tsp vegetable-oil, for greasing the pan
- 200g200g edamame
- 60g60g daikon
