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japanese-rolled-egg-tamagoyaki-recipe

Japanese Rolled Egg (Tamagoyaki) Recipe

A simple and delicious Japanese rolled egg dish, perfect for breakfast or as a side dish.
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Preparation Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Side Dish
Cuisine: Japanese
Servings: 2 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 4 Eggs
  • 2 tablespoon Dashi Stock
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Sugar
  • 1 teaspoon Mirin

Instructions 

  1. 1. In a mixing bowl, beat the eggs thoroughly.
  2. 2. Add dashi stock, soy sauce, sugar, and mirin to the eggs. Mix well.
  3. 3. Heat the tamagoyaki pan over medium heat and lightly oil it.
  4. 4. Pour a thin layer of the egg mixture into the pan. When the egg is half-cooked, roll it to one side of the pan using chopsticks.
  5. 5. Add more egg mixture to the pan, lifting the rolled egg to let the uncooked egg flow underneath. When half-cooked, roll the egg again.
  6. 6. Repeat until all the egg mixture is used. Remove from pan and let it cool slightly before slicing.

Nutritional Value

Calories: 150kcal | Carbohydrates: 5g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 200mg | Sodium: 500mg | Potassium: 100mg | Sugar: 3g | Vitamin A: 300IU | Calcium: 30mg | Iron: 1mg

Keywords

Japanese Rolled Egg, Tamagoyaki
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