Tamagoyaki 卵焼き
A rolled omelette built in thin layers. Practice makes it quick.
- Hands-on
- 10 min
- Cooking
- 10 min
- Resting
- 5 min
- Total
- 25 min
- Difficulty
- medium
The first one will be ugly. The fourth will not be. It is worth making four.
Ingredients
servings
- 4 eggs
- 60 ml dashi , cool
- 1 tsp light soy sauce
- 1 tsp mirin
- 1/4 tsp salt
Equipment
- tamagoyaki pan
- bamboo rolling mat
Method
- Beat the eggs with the dashi, soy, mirin and salt. Strain for a smooth finish.
- Heat a rectangular pan over medium-low and oil it with a folded paper towel.
- Pour a thin layer. When just set on top, roll it away from you.
- Oil the empty pan, pour the next layer, lifting the roll so the raw egg runs beneath. Roll back over. Repeat.
- Shape in a bamboo mat, rest five minutes, then slice.
Per serving
- 214 kcal
- 14 g fat
- 3 g carbs
- 18 g protein