Japanese · Brunch
Sweet Rolled Egg on Vinegared Rice
Tamagoyaki, a Japanese rolled omelette sweetened with mirin and soy sauce, sliced and laid over seasoned sushi rice tossed with rice vinegar and sugar. The egg is folded in thin layers in a rectangular pan, then finished with a scatter of toasted sesame seeds and scallion over the rice.
$3
10 minsPrep
12 minsCook
22 minsTotal
MediumLevel
Nutrition per serving
414Calories
18.9gProtein
18.1gFat
38.9gCarbs
9.6gSugar
0.7gFiber
524mgSodium
632mgChol
5.2gSat Fat
293mgPotassium
79mgCalcium
2.7mgIron
1.8mcgVitamin B12
1.4mgVitamin C
vegetarian
low-calorie
rich-umami
thirty-min-meals
all-time-classics
vegetarian
low-calorie
Instructions
1
Prep
Whisk together eggs, mirin, soy sauce, and sugar in a bowl until the mixture is pale yellow and uniform.
2
Build
Stir rice vinegar and sugar into warm sushi rice, folding gently until grains glisten and separate.
3
Sear
Heat a rectangular tamagoyaki pan over medium-low heat and wipe with oiled paper towel until shimmering, about 30 seconds.
4
Fold
Pour thin egg layers into the pan, tilting to cover the base, cooking 20 seconds until set, then roll tightly toward you; repeat three more times, oiling between layers, until the egg block is roughly 4cm thick.
5
Rest
Wrap the finished roll in a clean kitchen towel and let sit 5 minutes to firm up.
6
Plate
Mound vinegared rice on a plate, slice the rolled egg into six pieces, arrange over rice, and scatter with sesame seeds and scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (200g)
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sugar-white
- 1 tsp1 tsp vegetable oil, for greasing the pan
- 1 1/2 cup300g cooked sushi rice
- 2 tsp2 tsp rice vinegar
- 1/2 tsp1/2 tsp sugar-white, for the rice
- pinch of salt
- 1 tsp1 tsp toasted sesame seeds
- 2 tbsp2 tbsp scallion
