A lunchbox classic! Sweet Tamagoyaki With 2 Eggs
A lunchbox classic!Sweet Tamagoyaki With 2 Eggs
4.2
(70 reviews)Time
This tamagoyaki (Japanese rolled omelet) recipe uses 2 eggs and has a gentle sweetness. It makes just the right amount for a lunchbox side dish, and the sweetness is mild enough to enjoy again and again.
Calories
125kcal
Carbs
4.5g
Fat
7.7g
Protein
6.8g
Net Carbs
4.5g
Sodium
275.1mg
* per serving
* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.
* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).
Ingredients [ 2 servings ]
- pasteurized egg2
- vegetable oilas needed
☆ Seasonings
- sake1 tablespoon
- sugar⅔ tablespoon
- salta pinch
Please Note
Let it cool completely before packing it into a bento box and putting on the lid. Keep the bento in a cool place (with ice packs in an insulated bag, or in the refrigerator) and eat it as soon as possible.
Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.
Instructions
1
Put the eggs and the seasonings marked ☆ in a bowl, and mix with a cutting motion to make the egg mixture.
2
Add vegetable oil to a tamagoyaki pan and spread it thinly with a paper towel. Heat over medium heat, pour in one-third of the egg mixture, and stir it in wide, sweeping motions with chopsticks. When it is half-set, fold it toward you. Move it to the far side of the pan.
3
Add more vegetable oil and spread it thinly with a paper towel. Pour in half of the remaining egg mixture, and when it is half-set, fold it toward you. Move it to the far side of the pan. Repeat once more in the same way.
Note:
Lift the front side of the tamagoyaki slightly so the egg mixture can flow underneath.
4
Wrap it in a paper towel, shape it, and let it cool slightly. Cut it into easy-to-eat pieces.
