Tamagoyaki with mirin, soy sauce and sugar
Discover the delightful taste of Tamagoyaki, a classic Japanese rolled omelette. This simple yet flavorful recipe combines the rich essence of mirin, soy sauce, and a touch of sugar, creating a perfect balance of sweet and savory. Perfect for breakfast, bento boxes, or a tasty snack!
- 02 Mar 2025
- Cook time 5 min
- Prep time 5 min
- 1 Servings
- 3 Ingredients
Tamagoyaki is a classic Japanese rolled omelette that is slightly sweet and savory. It's often enjoyed in bento boxes or as part of sushi dishes. This version of Tamagoyaki uses mirin, soy sauce, and sugar to enhance its flavor, making it a delightful addition to any meal.
Ingredients:
Instructions:
- In a small mixing bowl, crack the 2 eggs and add the mirin, soy sauce, and sugar.
- Whisk the ingredients together until fully combined and the sugar has dissolved.
- Place your tamagoyaki pan or small non-stick frying pan over medium-low heat.
- Lightly grease the pan by dipping a folded paper towel in a bit of oil and wiping it evenly across the surface.
- Pour a small amount of the egg mixture into the pan, just enough to create a thin layer covering the bottom.
- Let the layer cook until it is mostly set but still a bit soft on top.
- Starting from one end of the pan, use chopsticks or a spatula to gently roll the cooked egg towards the other end.
- Leave the rolled egg in the pan.
- Lightly re-grease the pan if necessary.
- Pour another thin layer of the egg mixture into the pan, lifting the rolled egg slightly to let the new layer flow underneath.
- Once this new layer is mostly set, roll the existing rolled egg back towards the starting side of the pan, wrapping the new layer around it.
- Continue repeating the process of adding a new layer of egg, letting it set, and then rolling, until all the egg mixture is used up.
- You should have a thicker, multilayered roll by the end.
- Allow the rolled tamagoyaki to rest in the pan for a minute to ensure it's cooked through.
- Remove the tamagoyaki from the pan and place it on a cutting board.
- Slice the rolled omelette into even pieces, each about 1-inch thick.
- Serve the tamagoyaki warm or at room temperature.
Tips:
- Make sure to beat the eggs thoroughly to ensure a uniform color and texture.
- Use a non-stick pan to prevent the egg from sticking and to make rolling easier.
- Cook the egg layers over medium-low heat to avoid burning and to allow the egg to cook evenly.
- Pour the egg mixture in thin layers to make the rolling process easier and to achieve the classic Tamagoyaki look.
- Use chopsticks or a spatula to help roll the egg tightly.
Tamagoyaki is a delicious and versatile dish that can be enjoyed on its own or as part of a larger meal. With a few simple ingredients and a bit of technique, you can create this tasty Japanese rolled omelette at home. Happy cooking!
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 130kcal | 7% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 2.09g | 1% |
| Fiber 0.03g | 0% |
| Sugar 1.24g | 1% |
| Fat | |
| Fat 9g | 10% |
| Saturated 2.82g | 9% |
| Cholesterol 360mg | - |
| Vitamins | |
| Vitamin A 160ug | 18% |
| Choline 300mg | 54% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.38mg | 29% |
| Vitamin B3 0.09mg | 1% |
| Vitamin B6 0.06mg | 4% |
| Vitamin B9 66ug | 16% |
| Vitamin B12 0.90ug | 37% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.92mg | 6% |
| Vitamin K 0.26ug | 0% |
| Minerals | |
| Calcium, Ca 44mg | 3% |
| Copper, Cu 0.00mg | 0% |
| Iron, Fe 1.53mg | 14% |
| Magnesium, Mg 13mg | 3% |
| Phosphorus, P 170mg | 13% |
| Potassium, K 130mg | 4% |
| Selenium, Se 27ug | 50% |
| Sodium, Na 330mg | 22% |
| Zinc, Zn 1.13mg | 10% |
| Water | |
| Water 70g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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