Traditional Japanese rolled omelette (tamagoyaki) made with eggs, seasonings, and cooked in layers. Can be made as dashimaki (with dashi) or atsumaki (with sugar and salt) for a sweet or savory variat... show more

japanese

Nutrition

Provides high-quality protein from eggs with moderate calories and essential amino acids.

Calories	140 kcal
Energy	586 kJ
Protein	9 g
Total Fat	10 g
Saturated Fat	3 g
Trans Fat	0 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	5 g
Cholesterol	280 mg
Carbohydrate	4 g
Sugars	4 g
Dietary Fibre	0 g
Sodium	325 mg

*per serving

VegetarianGluten FreeNut FreePeanut FreeSesame FreeSoy FreeShellfish FreeHigh Protein

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

vegetarianbreakfastsidequick & easystovetop

Tamagoyaki 卵焼き

Chopstick Chronicles (Shihoko Ura)

2

Name: Tamagoyaki 卵焼き — Tasty Bites
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: Dashimaki Tamagao; 3 Eggs; 2 teaspoon tsp Shirodashi; 2 tablespoon tbsp Water; 1 teaspoon tsp Olive Oil; Atsumaki Tamago; 3 Eggs; 2 teaspoon tsp Sugar; 0.5 teaspoon tsp Salt; 2 tablespoon tbsp Water; 1 teaspoon tsp Olive Oil

servings

0

per serve

0

minutes

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Ingredients

Dashimaki Tamagao

3 Eggs

2 teaspoon tsp Shirodashi

2 tablespoon tbsp Water

1 teaspoon tsp Olive Oil

Atsumaki Tamago

3 Eggs

2 teaspoon tsp Sugar

0.5 teaspoon tsp Salt

2 tablespoon tbsp Water

1 teaspoon tsp Olive Oil

Equipment

Mixing bowl

Sieve

Frying pan

Chopsticks

Kitchen paper

Kitchen towel

Sushi mat

Instructions

Crack the eggs into a medium size mixing bowl.

Add seasoning (add shirodashi and water for dashimaki or add sugar, salt and water for atsumaki) and mix them all together gently to avoid too much bubble forming.

Strain the egg mixture through a sieve a few times.

Pour about 2tbsp oil in a small bowl and soak kitchen paper and set aside.

Heat 2 tsp olive oil in the frying pan over medium heat till you can feel the heat when you hover your hand over the pan.

Pour 1/3 of egg mixture into the pan (you should hear a sizzling sound).

Break any bubbles that have formed with the edge of the chopsticks and scramble gently and slightly .

When the surface is solidified a little, fold and push the egg to one end of the pan with chopsticks.

Wipe the empty side of the pan with oil-soaked kitchen paper and pour another 1/3 of the egg mixture into the empty space of the pan.

Lift the folded egg up to let the egg mixture run under it.

Fold and roll the egg from one side of the pan and wipe the empty space of the pan with the oil-soaked kitchen paper.

Pour the last 1/3 of egg mixture and repeat fold and roll.

Turn the heat off and wrap the rolled egg with thin kitchen towel.

Roll the wrapped egg roll with a sushi mat to shape and rest to cool down.

Once it is cool down slice it 2cm (7.9inch) thick and serve.

Tamagoyaki 卵焼き

Chopstick Chronicles (Shihoko Ura)

2

servings

0

per serve

0

minutes

japanese

Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.

Get started

Ingredients

Dashimaki Tamagao

3 Eggs

2 teaspoon tsp Shirodashi

2 tablespoon tbsp Water

1 teaspoon tsp Olive Oil

Atsumaki Tamago

3 Eggs

2 teaspoon tsp Sugar

0.5 teaspoon tsp Salt

2 tablespoon tbsp Water

1 teaspoon tsp Olive Oil

Equipment

Mixing bowl

Sieve

Frying pan

Chopsticks

Kitchen paper

Kitchen towel

Sushi mat

Instructions

Crack the eggs into a medium size mixing bowl.

Add seasoning (add shirodashi and water for dashimaki or add sugar, salt and water for atsumaki) and mix them all together gently to avoid too much bubble forming.

Strain the egg mixture through a sieve a few times.

Pour about 2tbsp oil in a small bowl and soak kitchen paper and set aside.

Heat 2 tsp olive oil in the frying pan over medium heat till you can feel the heat when you hover your hand over the pan.

Pour 1/3 of egg mixture into the pan (you should hear a sizzling sound).

Break any bubbles that have formed with the edge of the chopsticks and scramble gently and slightly .

When the surface is solidified a little, fold and push the egg to one end of the pan with chopsticks.

Wipe the empty side of the pan with oil-soaked kitchen paper and pour another 1/3 of the egg mixture into the empty space of the pan.

Lift the folded egg up to let the egg mixture run under it.

Fold and roll the egg from one side of the pan and wipe the empty space of the pan with the oil-soaked kitchen paper.

Pour the last 1/3 of egg mixture and repeat fold and roll.

Turn the heat off and wrap the rolled egg with thin kitchen towel.

Roll the wrapped egg roll with a sushi mat to shape and rest to cool down.

Once it is cool down slice it 2cm (7.9inch) thick and serve.

vegetarianbreakfastsidequick & easystovetop

Nutrition

Provides high-quality protein from eggs with moderate calories and essential amino acids.

Calories	140 kcal
Energy	586 kJ
Protein	9 g
Total Fat	10 g
Saturated Fat	3 g
Trans Fat	0 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	5 g
Cholesterol	280 mg
Carbohydrate	4 g
Sugars	4 g
Dietary Fibre	0 g
Sodium	325 mg

*per serving

VegetarianGluten FreeNut FreePeanut FreeSesame FreeSoy FreeShellfish FreeHigh Protein

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.