Tokyo

Tamagoyaki

Name: Tamagoyaki
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 4 egg; 2 tbsp dashi or water water; 2 tsp sugar; 1 tsp soy sauce; a pinch salt; 2 tsp cooking oil (vegetable oil)

Thin layers of sweet egg rolled into a golden log. The neatest omelette you'll ever slice.

15 minTime

13 gProtein each

mildSpice

The rolled omelette2 chapters · 1 min read

Make it your way

Grandma's waySweet layered rolled omelette, Tokyo style.

The original

199kcalsame

13 gproteinsame

0 gfibresame

15minutessame

Tamagoyaki for breakfast and bento.

Per serving, worked out from the ingredient table.

Ingredients

Egg4

Water2 tbsp dashi or water

Sugar2 tsp

Soy sauce1 tsp

Salta pinch

Cooking oil (vegetable oil)2 tsp

Method

5 steps

1Beat the eggs gently with dashi, sugar, soy and salt without making foam. Strain if you like.
2Heat a square or small round pan on medium and wipe with oiled paper. Pour in a thin layer and tilt to cover.
3When almost set, roll the egg from the far end toward you.
4Oil the pan, push the roll back, pour another layer, lift the roll to let egg run under, and roll again. Repeat.
5Tip onto a mat or cling film, shape firmly and rest 5 minutes. Slice.

Serve it like this

Slice into thick pieces and stand them on their sides to show the layers, with grated radish and a drop of soy, or pack into a tiffin.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tokyo

Tamagoyaki

Thin layers of sweet egg rolled into a golden log. The neatest omelette you'll ever slice.

15 minTime

13 gProtein each

mildSpice

The rolled omelette2 chapters · 1 min read

Make it your way

Grandma's waySweet layered rolled omelette, Tokyo style.

The original

199kcalsame

13 gproteinsame

0 gfibresame

15minutessame

Tamagoyaki for breakfast and bento.

Per serving, worked out from the ingredient table.

Ingredients

Egg4

Water2 tbsp dashi or water

Sugar2 tsp

Soy sauce1 tsp

Salta pinch

Cooking oil (vegetable oil)2 tsp

Method

5 steps

1Beat the eggs gently with dashi, sugar, soy and salt without making foam. Strain if you like.
2Heat a square or small round pan on medium and wipe with oiled paper. Pour in a thin layer and tilt to cover.
3When almost set, roll the egg from the far end toward you.
4Oil the pan, push the roll back, pour another layer, lift the roll to let egg run under, and roll again. Repeat.
5Tip onto a mat or cling film, shape firmly and rest 5 minutes. Slice.

Serve it like this

Slice into thick pieces and stand them on their sides to show the layers, with grated radish and a drop of soy, or pack into a tiffin.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamagoyaki

Make it your way

Ingredients

Method

Tamagoyaki

Make it your way

Ingredients

Method

Make it a meal