Rolled tamagoyaki omelette

Name: Rolled tamagoyaki omelette
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 200 g Egg, without shell; 25 g Water; 10 g Sugar; 5 g Soy sauce; 8 g Rapeseed oil

Tender layers of lightly sweet Japanese omelette.

Estimated total time: 20 minutes2 portionsAbout 200 kcal per portion

Tamagoyaki — real photograph — Photo: 極地狐 · CC BY 2.0 · Photo source. Photograph visually checked against dish name. Representative preparation; ingredients and plating may differ from linked recipe.

Ingredients for 2 portions

200 g Egg, without shell
25 g Water
10 g Sugar
5 g Soy sauce
8 g Rapeseed oil

Method

Beat the eggs with water, sugar and soy sauce until blended without much foam. Use a small non-stick frying pan.
Brush the warm pan with a little oil and pour in a thin layer of egg, tilting to coat the bottom.
When almost set, roll the layer to one side. Oil the empty pan, pour in more egg and lift the roll so fresh egg flows underneath.
Roll the new layer around the first. Repeat until used up, cooking until the centre is set. Rest for 2 minutes and slice crosswise.

This is a home-cooking version. Accompaniments not listed are excluded from the calorie estimate. Check packaged ingredients for brand-specific allergens.

卵焼き

Allergens and ingredient checks

Listed allergens: eggs, gluten, soy. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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