Tamagoyaki, a Japanese rolled omelet, is a delightful dish often enjoyed in bento boxes or as part of a traditional Japanese breakfast. Its slightly sweet and savory flavor, combined with a delicate, fluffy texture, makes it a favorite for many. This recipe will guide you through the process of making this simple yet exquisite dish at home.
- Use a square or rectangular tamagoyaki pan for the best results.
- Cook over medium-low heat to avoid burning and ensure even cooking.
- Use a rubber spatula to roll the omelet tightly and evenly.
- Strain the egg mixture through a sieve for a smoother texture.
- Practice patience; it may take a few tries to perfect the rolling technique.
Tamagoyaki may require a bit of practice, but the effort is well worth it. This versatile dish can be enjoyed on its own, atop sushi rice, or as a flavorful addition to your meals. With these tips and a bit of patience, you'll be able to create a delicious and beautifully rolled tamagoyaki that will impress family and friends alike.
Nutrition Facts | |
---|---|
Serving Size | 250 grams |
Energy | |
Calories 370kcal | 18% |
Protein | |
Protein 27g | 19% |
Carbohydrates | |
Carbohydrates 11g | 3% |
Fiber 0.05g | 0% |
Sugar 9g | 9% |
Fat | |
Fat 22g | 27% |
Saturated 7g | 24% |
Cholesterol 920mg | - |
Vitamins | |
Vitamin A 400ug | 45% |
Choline 750mg | 137% |
Vitamin B1 0.17mg | 15% |
Vitamin B2 0.95mg | 73% |
Vitamin B3 0.13mg | 1% |
Vitamin B6 0.15mg | 9% |
Vitamin B9 160ug | 40% |
Vitamin B12 2.28ug | 95% |
Vitamin C 0.00mg | 0% |
Vitamin E 2.35mg | 16% |
Vitamin K 0.67ug | 1% |
Minerals | |
Calcium, Ca 110mg | 9% |
Copper, Cu 0.00mg | 0% |
Iron, Fe 3.84mg | 35% |
Magnesium, Mg 30mg | 7% |
Phosphorus, P 420mg | 34% |
Potassium, K 320mg | 10% |
Selenium, Se 70ug | 127% |
Sodium, Na 1200mg | 80% |
Zinc, Zn 2.83mg | 26% |
Water | |
Water 180g | - |
* 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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