Tamagoyaki Breakfast Plate
Japanese-style rolled omelet, lightly sweetened and layered into delicate folds, served alongside steamed rice, pickled vegetables, and a bowl of miso soup for a balanced morning meal.
Ingredients
- 4 large eggs
- 2 tablespoons dashi stock or water
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon granulated sugar
- 1/8 teaspoon fine salt
- 2 tablespoons neutral oil, such as vegetable or canola
- 2 cups cooked short-grain white rice
- 1 sheet toasted nori, cut into strips
- 1/2 cup prepared miso soup
- 1/2 cup store-bought japanese pickled vegetables (tsukemono)
- 1 teaspoon toasted sesame seeds
Instructions
- In a bowl, whisk the 4 eggs with 2 tablespoons dashi, 1 tablespoon soy sauce, 1 tablespoon mirin, 1 teaspoon sugar, and 1/8 teaspoon salt until smooth; strain through a fine sieve for the smoothest texture, if desired.
- Heat a rectangular tamagoyaki pan (or small nonstick skillet) over medium-low heat and lightly coat it with oil using a folded paper towel.
- Pour a thin layer of egg mixture (about 3 tablespoons) into the pan, tilting to coat the bottom evenly.
- Cook for about 30 seconds, until just set but still slightly wet on top, then use chopsticks or a spatula to roll the egg from one end to the other into a tight log.
- Push the rolled egg to the far side of the pan and lightly oil the empty area again.
- Pour in another thin layer of egg mixture, lifting the cooked roll slightly so the new egg flows underneath it.
- Once the new layer is just set, roll the log over itself again to incorporate this layer, forming a longer roll.
- Repeat the process 3 to 4 more times, adding thin layers and rolling, until all the egg mixture is used and the log is thick and evenly layered; keep the heat at medium-low throughout so the egg doesn't brown.
- Transfer the finished tamagoyaki to a bamboo mat or clean kitchen towel and gently press it into a neat rectangular shape while still warm; let rest for 2 minutes, then slice into 1-inch pieces.
- While the tamagoyaki rests, gently reheat the miso soup in a small saucepan over low heat until steaming, without letting it boil.
- Plate the sliced tamagoyaki alongside a mound of steamed rice topped with nori strips and sesame seeds, a small bowl of miso soup, and a portion of pickled vegetables.
- Serve immediately while the tamagoyaki is warm and the rice is hot.
Why You'll Love This
- A lightly sweet-savory omelet with a distinctive layered texture
- A balanced, traditional Japanese breakfast with protein, rice, and pickles
- Great served warm or at room temperature in a bento box
Keep the heat at medium-low the entire time - too hot and the layers will brown and turn tough instead of staying tender and pale yellow.
Rolling the tamagoyaki onto a bamboo mat while warm helps it hold a neat rectangular shape as it cools before slicing.
Nutrition
| Calories | 430 |
| Protein | 18 g |
| Fat | 15 g |
| Carbs | 55 g |
| Fiber | 2 g |
| Sodium | 980 mg |
Estimated per serving
