Japanese · Breakfast
Rolled Sweet Egg Omelet
Rolled Japanese omelet made from whisked eggs and dashi, lightly sweetened and built in thin layers in a nonstick pan with minimal oil. Delivers the familiar tamagoyaki custard-soft texture and savory-sweet soy finish at a fraction of the usual fat and sugar, served sliced with daikon.
$2
8 minsPrep
7 minsCook
15 minsTotal
MediumLevel
Nutrition per serving
191Calories
14.1gProtein
11.6gFat
7.3gCarbs
6.3gSugar
0.6gFiber
447mgSodium
750mgChol
3.2gSat Fat
232mgPotassium
68mgCalcium
2mgIron
1.1mcgVitamin B12
5mgVitamin C
Goes well with
Dry sake or light lager beer
local
Sencha green tea
international
low-calorie
vegetarian
low-carb
low-calorie
Instructions
1
Prep
Whisk eggs, dashi, mirin, soy sauce, sugar, and salt in a small bowl until the sugar dissolves completely and no egg white streaks remain.
2
Heat
Set a small nonstick pan over medium-low heat for 1 minute, wipe a thin film of oil across the surface with paper towel.
3
Layer
Pour thin egg mixture layer into pan, tilting to coat base; cook 30 seconds until top sets but remains glossy and wet.
4
Roll
Using chopsticks or spatula, roll the set egg toward you into a log, then push the roll back to the far edge.
5
Repeat
Re-oil lightly, pour another thin egg layer, lifting the log so raw egg flows underneath; cook 30 seconds and roll again.
6
Rest
Transfer the roll to foil and wrap snugly; let sit 2 minutes so layers set firmly and slice cleanly.
7
Plate
Unwrap and slice the roll into 4–5 pieces, arrange on a small plate and serve with daikon alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 4 tbsp60ml dashi
- 2 tsp2 tsp mirin
- 1 tsp1 tsp soy sauce
- 2 tsp2 tsp sugar-white
- 2 tsp2 tsp vegetable oil, divided
- 1/4 tsp1/4 tsp salt
- 4 tbsp40g daikon, to serve
