Tamagoyaki Rolled Omelet
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 15 min · vegetarian, dairy-free, keto, low-carb
257 cal
18g protein
8g carbs
17g fat
per serving · estimated
Ingredients
- 5 eggs
- 3 tbsp dashi stock
- 1 tsp soy sauce
- 1 tbsp mirin
- 1 tbsp sugar
- 1 tbsp neutral oil
Method (tap to check — screen stays awake)
- Beat the eggs with dashi, soy sauce, mirin and sugar until fully combined but not frothy.
- Heat a rectangular tamagoyaki pan over medium-low and wipe with oil on a paper towel.
- Pour a thin layer of egg, let it just set, then roll it toward you into a log.
- Oil the pan again, pour more egg, lift the roll so egg flows underneath, and roll again over the first layer.
- Repeat until the egg is used, shaping a firm layered log, then rest and slice into thick pieces.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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