Tamagoyaki, a Japanese staple, is made by carefully rolling several thin layers of cooked egg into a rectangular omelet, which creates a soft and delicate texture. Traditionally, it’s made in a special tamagoyaki pan, but this version also works with an 8-inch nonstick skillet. There are sweet and savory variations, and this recipe falls somewhere in between the two: The soy sauce, mirin and dashi pack it with umami, while the sugar adds a subtle sweetness. The technique can be challenging at first, but do your best to keep each layer consistent in color and each fold parallel to the last. Don’t worry about little tears; they’ll be covered up with the next layer.
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Serving Size: 1 recipe (506g) | ||
Recipe Makes: 1 | ||
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Calories: 218 | ||
Calories from Fat: 42 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 20.5mg | 6 % | |
Sodium 516.2mg | 18 % | |
Potassium 745.9mg | 20 % | |
Total Carbohydrate 24.2g | 7 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 24.2g | ||
Protein 16.3g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 218
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