A rolled Japanese omelet, sweet, soft, and slightly glossy, just like in anime bento boxes and breakfasts. It is served warm or cold, sliced into thick bites with a little grated daikon.
Ingredients
- 6 pieces eggs
- 60 ml Japanese dashi
- 2 tsp light soy sauce
- 1 tbsp mirin
- 2 tsp granulated sugar
- 1 pinch fine salt
- 1 tbsp sunflower oil
- 120 g daikon radish
Method
- Crack the eggs into a bowl and beat them gently with chopsticks or a fork until the whites and yolks are combined, without making them frothy.
- Add the dashi, soy sauce, mirin, sugar, and salt, then mix until the sugar no longer crunches at the bottom of the bowl.
- Heat a rectangular tamagoyaki pan or a small nonstick skillet over medium-low heat, then oil it very lightly with a paper towel.
- Pour a thin layer of the egg mixture: it should set quickly on the edges while remaining glossy in the center.
- Roll the omelet toward you as soon as the surface becomes pliable and satiny, then push the roll to the back of the pan.
- Lightly oil the empty area again, pour another thin layer, and lift the roll so the raw egg flows underneath.
- Roll the new layer around the first roll when it is almost set, then repeat until all the mixture is used and you have a thick, soft omelet.
- Gently press the still-warm roll in a bamboo mat or between two spatulas to give it an even shape, then let rest for a few minutes.
- Slice into thick pieces with a slightly damp knife and serve with the well-drained grated daikon.
Nutrition
Per serving
- Energy
- 168 kcal
- Protein
- 9.93 g
- Carbohydrate
- 6.11 g
- Fat
- 11.32 g
- Fibre
- 0.48 g
- Calcium
- 0.78 mg
- Iron
- 0.05 mg
- Magnesium
- 2.14 mg
