Best Tamagoyaki Bento Recipe By Tasty Recipes

TAMAGOYAKI (JAPANESE ROLLED OMELETTE)

Tamagoyaki (Japanese Rolled Omelette) image

Sweet yet savory, Tamagoyaki (Japanese rolled omelette) makes a delightful Japanese breakfast or side dish for your bento lunches.

Provided by Namiko Chen

Time 10m

Number Of Ingredients 10

Ingredients

3 large eggs (50 g each w/o shell)
2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)
1½ sheets nori (dried laver seaweed) ((optional; for omelette with nori in it))
3 Tbsp dashi (Japanese soup stock; click to learn more)
2 tsp sugar
1 tsp soy sauce ((use GF soy sauce for gluten-free))
1 tsp mirin
2 pinch kosher salt (Diamond Crystal; use half for table salt)
3 oz daikon radish ((1 inch, 2.5 cm; use the green top part as it is sweeter than the white part))
soy sauce ((use GF soy sauce for gluten-free))

Steps:

Gather all the ingredients.
Gently whisk the eggs in a bowl. It's best to "cut" the eggs with chopsticks in a zig-zag motion; do not overmix.
In another bowl, combine the seasonings and mix well.
Pour the seasonings mixture into the eggs and whisk gently. Then pour the mixture into a measuring cup with a spout and handle so that it'll be easier to pour into the frying pan.

Nutrition Facts : Calories 199 kcal, Carbohydrate 7 g, Protein 10 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 279 mg, Sodium 347 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

AUTHENTIC JAPANESE TAMAGO-YAKI

Authentic Japanese Tamago-Yaki image

A Japanese style omelet is called dashi-maki-tamago or tamago-yaki. This omelet is often served for breakfast in Japan and it is one of the most popular menu items for bento, Japanese box lunch. This recipe usually requires a rectangular omelet pan but they are unusual outside of Japan or a professional kitchen so I make it with a regular round pan. It tastes just as good but looks a little different.

Provided by Hello Kitty with cu

Categories Breakfast

Time 5m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

3 eggs
1 teaspoon sugar
2 tablespoons dashi, stock* (very authentic) (optional)
2 teaspoons soy sauce
1 teaspoon vegetable oil (enough to just cover bottom of pan)

Steps:

Beat the eggs in a bowl.
Add sugar, Dashi, Soy sauce to the bowl and mix well.
Heat oil in an omelet pan.
For an easy omelet just pour the whole mixture into a large pan and lift up the edges to let the wet egg run underneath. Take off the heat just before top is firm. A more advanced and authentic cooking requires a rectangular omelet pan and folding/rolling the egg.
* I buy the dashi as I would chicken bouin from the asian grocer and then usually sprinkle a pinch or less into the mix rather than mix the liquid form. It really helps the flavor round out.

Nutrition Facts : Calories 141.9, Fat 9.7, SaturatedFat 2.6, Cholesterol 317.2, Sodium 440.2, Carbohydrate 3, Fiber 0.1, Sugar 2.8, Protein 10.1