Dairy-Free Tamagoyaki

Experience the delicate layers and savory-sweet flavors of Dairy-Free Tamagoyaki, a Japanese rolled omelette reimagined for those avoiding dairy. This silky, melt-in-your-mouth dish is crafted with eggs, a touch of unsweetened soy milk, mirin, soy sauce, and a hint of sugar for balanced umami. Perfectly cooked in a tamagoyaki pan (or a nonstick skillet), each thin layer is carefully rolled to create the iconic swirl. By straining the egg mixture, this recipe ensures a flawlessly smooth texture. Ideal as a quick side dish, bento box addition, or light snack, it pairs beautifully with grated daikon or a splash of soy sauce. Quick to prepare in just 20 minutes, this dairy-free version keeps all the traditional appeal while being accessible for diverse dietary needs.

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 eggs
• 2 tablespoons unsweetened soy milk
• 1 tablespoon mirin (Japanese sweet cooking rice wine)
• 1.5 teaspoons soy sauce (ensure it’s gluten-free if needed)
• 1 teaspoon sugar
• 1 teaspoon neutral oil (e.g., vegetable or canola oil)

Directions

Step 1

In a mixing bowl, crack the eggs and whisk them thoroughly until combined. Ensure the yolks and whites are fully integrated for a smooth texture.

Step 2

Add the unsweetened soy milk, mirin, soy sauce, and sugar to the eggs. Whisk again until the mixture is uniform and the sugar has dissolved.

Step 3

Strain the egg mixture through a fine-mesh sieve into a clean bowl. This step removes any stringy egg bits and ensures a silky, smooth tamagoyaki.

Step 4

Heat a rectangular tamagoyaki pan (or a small nonstick skillet if a tamagoyaki pan is unavailable) over medium-low heat. Add a small amount of oil and use a folded paper towel to spread it evenly across the pan. Keep the paper towel handy to reapply oil between layers.

Step 5

Pour a thin layer of the egg mixture into the pan, just enough to coat the bottom. Swirl the pan to ensure even coverage.

Step 6

Let the egg cook until it's mostly set but still slightly soft on top. Using chopsticks or a spatula, gently roll the egg from one end of the pan to the other. Push the rolled egg to one side of the pan.

Step 7

Reapply a small amount of oil to the empty part of the pan. Pour another thin layer of the egg mixture, lifting the rolled egg slightly so the new liquid flows underneath it.

Step 8

Cook this new layer until it’s mostly set, then roll the egg again, starting from the rolled side. Repeat the process of oiling, pouring, cooking, and rolling until all the egg mixture is used.

Step 9

Once the tamagoyaki is fully rolled, remove it from the pan and let it cool slightly on a cutting board.

Step 10

Use a sharp knife to trim the edges and slice the tamagoyaki into even pieces. Serve warm or at room temperature with optional accompaniments like grated daikon or soy sauce on the side.

Nutrition Facts

Serving size	(261.6g)

Amount per serving	% Daily Value*
Calories	392.3

Total Fat 24.0g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 0g
Cholesterol 744mg	0%
Sodium 796.8mg	0%
Total Carbohydrate 13.4g	0%
Dietary Fiber 0.1g	0%
Total Sugars 11.6g
Protein 26.5g	0%

Vitamin D 179.0IU	0%
Calcium 151.9mg	0%
Iron 3.8mg	0%
Potassium 365.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.5%

Protein: 28.2%

Carbs: 14.3%