Japanese Tamagoyaki Rolled Omelette 1771028618814 35re
A classic sweet and savory Japanese rolled omelette made by layering thin sheets of seasoned egg in a rectangular pan.
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Ingredients
- 4 pieces Large eggs
- 3 tablespoons Dashi stock
- 1 tablespoon Granulated sugar
- 1 teaspoon Soy sauce
- 1 teaspoon Mirin
- 1 pinch Salt
- 2 teaspoons Vegetable oil
- 0.5 teaspoon Toasted sesame seeds(optional)
Instructions
- 1
In a medium bowl, whisk the eggs gently using a slicing motion with chopsticks to avoid creating too many bubbles.
- 2
Add the dashi, sugar, soy sauce, mirin, and salt to the eggs, stirring until the sugar is fully dissolved.
- 3
Strain the egg mixture through a fine-mesh sieve into a clean bowl for a perfectly smooth texture.
- 4
Heat a rectangular tamagoyaki pan over medium-low heat and lightly grease with an oil-soaked paper towel.
- 5
Pour a thin layer of egg mixture into the pan, tilting to cover the surface; once set but still soft, roll the omelette from one end to the other.
- 6
Push the rolled log to the back of the pan, re-grease the empty surface, and pour in another thin layer of egg, lifting the log to let the liquid flow underneath.
- 7
Repeat the rolling and layering process until all the egg mixture is used, creating a thick, multi-layered log.
- 8
Remove the omelette from the pan and wrap it in a bamboo sushi mat for 5 minutes to set the shape before slicing into 1-inch pieces.
Nutrition per Serving
185
Calories
13g
Protein
8g
Carbs
11g
Fat
0g
Fiber
7g
Sugar
480mg
Sodium
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