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Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Japanese-Style Rolled Omelet
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 121
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 7 g
- Cholesterol
- 186 mg
- Sodium
- 152 mg
A Japanese rolled omelet, or Tamagoyaki, involves gently cooking a thin layer of egg, in this case flavored with soy, mirin, sesame oil and scallion. The egg is then topped with a sheet of nori before being rolled and sliced into rounds, showcasing the distinct contrast of the darker nori and the pale yellow egg. Sprinkle with sesame seeds and serve with more soy sauce on the side for a moist and delicate, savory and subtly sweet egg treat.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 121
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 7 g
- Cholesterol
- 186 mg
- Sodium
- 152 mg
Ingredients
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Directions
- Whisk the eggs, soy sauce, mirin, sesame oil and scallions in a medium bowl. Heat the vegetable oil in a large nonstick skillet over medium heat. Add the egg mixture and swirl the pan to coat; season with salt. Reduce the heat to medium-low and cook until it’s mostly set, 3 to 4 minutes. Top with a sheet of nori and gently press to soften. Carefully roll up the omelet and transfer to a cutting board; let cool slightly. Slice into rounds and sprinkle with the sesame seeds. Serve with soy sauce.
