Japanese · Breakfast
Sweet Rolled Egg on Vinegared Rice (Low-Calorie)
Tamagoyaki, a Japanese rolled omelette sweetened with mirin, is sliced and arranged over vinegared sushi rice. Made with three eggs, light oil, and topped with nori strips, it balances savoury-sweet layers with tender seasoned rice.
$3
8 minsPrep
7 minsCook
15 minsTotal
MediumLevel
Nutrition per serving
378Calories
21.3gProtein
16.4gFat
34.9gCarbs
7.5gSugar
0.6gFiber
475mgSodium
559mgChol
4.8gSat Fat
210mgPotassium
75mgCalcium
2.6mgIron
1.6mcgVitamin B12
0.5mgVitamin C
vegetarian
low-calorie
low-calorie
Instructions
1
Prep
Whisk three eggs with mirin, soy sauce, and 1/4 tsp sugar until uniform with no white streaks, about 30 seconds.
2
Heat a small nonstick tamagoyaki pan over medium-low heat; brush with half the vegetable oil until shimmering, about 30 seconds.
3
Pour in a thin egg layer, tilt to coat the base, and cook 30–40 seconds until the top is just set but still soft underneath; roll toward one edge.
4
Brush the empty pan with remaining oil, pour in another thin egg layer lifting the rolled portion so raw egg flows underneath, and cook 30 seconds; roll into the log.
5
Repeat with the last egg portion, rolling the log over itself each time to ensure all layers are thin, fully set, and gummy-free.
6
Rest the rolled egg on a cutting board for 2 minutes until it firmly holds its shape when touched.
7
Season the warm cooked sushi rice
stir in rice vinegar, 1/4 tsp sugar, and a salt pinch until grains glisten, about 1 minute.
8
Mound the seasoned rice on a plate, slice the tamagoyaki into 4–5 crosswise pieces, and arrange them over the rice.
9
Plate
Scatter nori strips over the egg slices and serve immediately while the rice is still warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (210g)
- 2 tsp2 tsp mirin
- 1 tsp1 tsp soy sauce
- 1/2 tsp1/2 tsp sugar
- 1 tsp1 tsp vegetable oil, divided
- 6.4 oz180g cooked sushi rice
- 2 tsp2 tsp rice vinegar
- 1/2 tsp1/2 tsp sugar (for rice)
- 22 small pinch of salt
- 11 sheet nori, cut into strips
