Tamagoyaki
Enjoy Tamagoyaki, a subtly sweet and savory Japanese rolled omelette with beautiful layers.
Japanese⏱ 15 min⚠ Contains 2 allergen(s)
✨ High in protein
Ingredients
- Large eggs4
- Dashi stock3 tablespoons
- Soy sauce1 teaspoon
- Mirin1 teaspoon
- Sugar1/2 teaspoon
- Vegetable oil1 tablespoon
Nutrition (per serving, makes 2)
Calories207 kcal
Protein12.3 g
Carbs3.7 g
Fat15.3 g
Fiber0 g
Sugar3.6 g
Sodium270 mg
Vitamin C0 mg
Iron1.8 mg
Calcium50 mg
Potassium120 mg
Estimated values.
Steps
- 1In a bowl, whisk eggs until just combined, being careful not to create too many air bubbles.
- 2In a separate small bowl, combine dashi stock, soy sauce, mirin, and sugar, stirring until sugar dissolves, then add this mixture to the eggs and gently combine.
- 3Heat a rectangular tamagoyaki pan (or a small non-stick skillet) over medium heat, lightly coat with vegetable oil.
- 4Pour in about a quarter of the egg mixture, tilting the pan to form a thin layer; as it sets but is still slightly wet, gently roll the egg towards one end of the pan.
- 5Re-oil the exposed pan surface, then pour in another quarter of the egg mixture, lifting the cooked roll to allow the new egg layer to flow underneath.
- 6As the new layer sets, roll the existing egg roll over the new layer, continuing until all egg mixture is used, forming a multi-layered omelette.
- 7Transfer the tamagoyaki to a cutting board, let cool slightly, then slice into thick pieces and serve.