Tamagoyaki (Rolled Omelette)

Name: Tamagoyaki (Rolled Omelette)
Total time: 15 min
Yield: 2 servings
Ingredients: 4 large eggs; 3 tablespoons dashi stock; 1 tablespoon sugar; 1 teaspoon soy sauce; 1 teaspoon mirin; 1 teaspoon vegetable oil

A delicately sweet and savory rolled egg omelette, perfect as a side dish or breakfast treat.

Japanese⏱ 15 min⚠ Contains 2 allergen(s)

✨ Good source of protein

Ingredients

Eggs4 large
Dashi stock3 tablespoons
Sugar1 tablespoon
Soy sauce1 teaspoon
Mirin1 teaspoon
Vegetable oil1 teaspoon

Nutrition (per serving, makes 2)

Calories196 kcal

Protein12.2 g

Carbs9.1 g

Fat12.3 g

Fiber0 g

Sugar7.8 g

Sodium285 mg

Vitamin C0 mg

Iron1.8 mg

Calcium50 mg

Potassium138 mg

Estimated values.

Steps

1Whisk eggs gently in a bowl, then stir in dashi stock, sugar, soy sauce, and mirin, being careful not to create too many bubbles.
2Heat a rectangular tamagoyaki pan or small non-stick pan with a thin layer of vegetable oil over medium heat.
3Pour a thin layer of egg mixture into the pan, swirling to cover the bottom, and cook until almost set.
4Roll the cooked egg layer to one end of the pan, add another thin layer of egg mixture, lifting the cooked portion to allow the new liquid to flow underneath.
5Continue rolling and adding egg layers until all the mixture is used, forming a multi-layered omelette, then slice and serve.