- Level: Intermediate
- Total: 25 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 115
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 7 g
- Cholesterol
- 186 mg
- Sodium
- 186 mg
Tamagoyaki is a Japanese rolled omelet made by rolling together layers of seasoned beaten eggs in a rectangular pan. It’s one of Molly’s childhood faves! She does the same thing in a nonstick round pan; it just takes time and patience. She loves its soft texture and sweet flavor.
- Level: Intermediate
- Total: 25 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 115
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 7 g
- Cholesterol
- 186 mg
- Sodium
- 186 mg
Ingredients
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Directions
- For the tamagoyaki, whisk the eggs, sugar, mirin, dashi, soy and a pinch of salt in a medium bowl until smooth as possible.
- Heat a small (8-inch) nonstick skillet over medium-low heat and brush with some oil. Pour in a scant 1/4 cup of the egg mixture and swirl to coat the bottom of the skillet. When the bottom is set but the top is still damp, use a wide spatula (or whatever works best for you!) to flip and roll the egg to one side of the skillet. Brush again with oil, if needed, and pour another scant 1/4 cup of egg mixture in the skillet, lifting the roll of egg up so the uncooked egg flows under it. (Adjust the heat as you are cooking so the egg doesn’t brown or cook too quickly.) When the bottom is cooked but the top is still damp, flip the roll of egg over and roll it up in the new sheet of egg. Repeat this process 2 to 3 more times (depending on how much egg you have left) to make a thick, flattish log of cooked egg. Transfer to a cutting board and let cool slightly, then trim off any rough ends. Slice into 12 pieces.
- Combine both sesame seeds on a small flat plate. Dip half of the cut side of the tamago into the combined sesame seeds.
