91% would make again
Japanese Omelette (Tamagoyaki)
featured in French Omelette Vs. Japanese Omelette
Tasty Team
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Ingredients
for 2 servings
- 4 eggs
- 2 teaspoons sugar
- 1 pinch salt, to taste
- 1 teaspoon sake
- 1 teaspoon mirin
- ⅓ cup bonito dashi broth (80 mL)
- oil, to taste
- 1 shiso leaf
- japanese radish, grated, to serve
- soy sauce, to serve
Nutrition Info
- Calories 358
- Fat 25g
- Carbs 12g
- Fiber 0g
- Sugar 3g
- Protein 18g
Estimated values based on one serving size.
Preparation
- In a large mixing bowl, add the eggs, sugar, salt, sake, mirin, and broth, and mix well.
- Heat a tamagoyaki pan at over medium heat. Brush a thin layer of oil on the pan.
- Pour ⅙ of egg mixture into pan and quickly swirl to cover the entire pan. When the egg is set, gently roll the egg.
- With the rolled egg still in the pan, pour in ⅙ of the egg mixture. Lift up the rolled egg and let the mixture to flow under it. When the egg is set, roll the omelette toward you.
- Repeat, adding ⅙ of the mixture at a time, continuing to roll the egg into a large roll.
- Cut the tamagoyaki in half and pierce with a skewer.
- Serve with a shiso leaf, grated radish, and soy sauce.
- Enjoy!
Ingredients
for 2 servings
- 4 eggs
- 2 teaspoons sugar
- 1 pinch salt, to taste
- 1 teaspoon sake
- 1 teaspoon mirin
- ⅓ cup bonito dashi broth (80 mL)
- oil, to taste
- 1 shiso leaf
- japanese radish, grated, to serve
- soy sauce, to serve
Nutrition Info
- Calories 358
- Fat 25g
- Carbs 12g
- Fiber 0g
- Sugar 3g
- Protein 18g
Estimated values based on one serving size.
Preparation
- In a large mixing bowl, add the eggs, sugar, salt, sake, mirin, and broth, and mix well.
- Heat a tamagoyaki pan at over medium heat. Brush a thin layer of oil on the pan.
- Pour ⅙ of egg mixture into pan and quickly swirl to cover the entire pan. When the egg is set, gently roll the egg.
- With the rolled egg still in the pan, pour in ⅙ of the egg mixture. Lift up the rolled egg and let the mixture to flow under it. When the egg is set, roll the omelette toward you.
- Repeat, adding ⅙ of the mixture at a time, continuing to roll the egg into a large roll.
- Cut the tamagoyaki in half and pierce with a skewer.
- Serve with a shiso leaf, grated radish, and soy sauce.
- Enjoy!
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