33min 4 ppl
Tamagoyaki
26 minutes
4 people
Easy≤30 min & ≤6 steps
26 min · 6 steps
Easy: ≤30 min and ≤6 steps
180 kcalper person
Protein 11g
Carbs 6g
Fats 12g
About this dish
Layers of lightly sweetened egg rolled thin at a time into one neat block, then sliced into pillowy golden pieces. A breakfast staple and a bento-box regular.
Allergy Info
Gluten, Eggs, Soya
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- Eggs6
Tins & Jars
- Kombu dashi60 ml
Dried Goods
- Caster sugar20 g
Spices & Seasonings
- Salt2 g
Oils & Condiments
- Soy sauce15 ml
- Vegetable Oil15 ml
Utensils
- Mixing bowl
- Small frying pan
- Bamboo sushi mat
Method
1
Whisk the eggs with the kombu dashi, caster sugar, soy sauce and salt until smooth.
Approx. 4 minutes
2
Heat a little vegetable oil in a small frying pan over medium heat and wipe out any excess with a folded paper towel.
Approx. 3 minutes
3
Pour in a thin layer of the mixture and cook for 1 minute until just set, then roll it up towards one edge of the pan using chopsticks or a spatula.
Approx. 3 minutes
4
Oil the empty part of the pan, pour in another thin layer, lifting the rolled omelette so the raw egg flows underneath, and cook for 1 minute before rolling again.
Approx. 3 minutes
5
Repeat pouring, cooking and rolling with the remaining egg mixture until it is all used, building up a thick layered roll.
Approx. 8 minutes
6
Slide the finished roll onto a bamboo sushi mat, shape it into a neat rectangle and leave to cool for 5 minutes before slicing.
Approx. 5 minutes
