Tamagoyaki
Delicate layers of dashi-seasoned egg folded and rolled in a rectangular pan until they set into one tender, subtly sweet-savoury block, a Japanese breakfast staple that is as much technique as recipe.
Total time
20 min
Prep
10 min
Cook
10 min
Difficulty
medium
Cuisine
Japanese
vegetariangluten-free
Ingredients
4eggs
2 tbspdashi stock
1 tbspsoy sauce
1 tbspmirin
1 tspsugar
vegetable oilfor cooking
Instructions
1
Beat eggs with dashi, soy, mirin and sugar until smooth.
2
Heat a tamagoyaki pan with a little oil.
3
Pour in a thin layer of egg. When just set, roll from far end toward you.
4
Push rolled egg to back of pan, add more oil and egg. Lift roll so new egg runs under it.
5
Roll again to form a thicker roll. Repeat until all egg is used.
6
Press into shape with a bamboo mat. Slice to serve.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
87
Protein
6.6g
Fat
4.8g
Carbs
3.2g
Fiber
0g
Sodium
296mg
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