High Protein Tamago (Japanese Sweet Rolled Omelette)
Elevate your breakfast or snack game with this High Protein Tamago, a healthier twist on the traditional Japanese sweet rolled omelette. This protein-packed recipe combines whole eggs with extra egg whites for a lighter yet satisfying dish. Infused with the delicate flavors of soy sauce, mirin, and dashi stock, and subtly sweetened with sugar, this tamago boasts the perfect balance of savory and sweet. The secret to its velvety, smooth texture lies in straining the egg mixture and cooking it layer-by-layer in a tamagoyaki pan (or a small non-stick skillet). Beautifully rolled and sliced into bite-sized pieces, this elegant dish is ideal for meal prep, bento boxes, or a show-stopping side dish. Try this easy 25-minute recipe for a versatile, nutrient-rich staple that's as visually stunning as it is delicious!
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Ingredients
- 4 large Whole eggs
- 3 large Egg whites
- 1 teaspoon Soy sauce
- 2 tablespoons Mirin (sweet rice wine)
- 1 tablespoon Sugar
- 2 tablespoons Dashi stock
- 1 teaspoon Vegetable oil
Directions
Step 1
In a medium-sized mixing bowl, crack 4 whole eggs and add 3 egg whites. Whisk gently; avoid over-aerating the mixture.
Step 2
Add soy sauce, mirin, sugar, and dashi stock to the eggs. Mix until the sugar is dissolved and the ingredients are evenly combined.
Step 3
Strain the egg mixture through a fine-mesh sieve into a clean bowl. This step ensures the tamago will have a smooth texture.
Step 4
Preheat a rectangular tamagoyaki pan over medium-low heat. If you don’t have a tamagoyaki pan, a small non-stick frying pan can be used instead.
Step 5
Lightly coat the pan with vegetable oil using a paper towel. Ensure the entire surface is evenly coated.
Step 6
Pour a thin layer of the egg mixture into the pan, just enough to cover the bottom. Tilt the pan to spread the mixture evenly.
Step 7
As the egg begins to set but is still slightly runny, use chopsticks or a spatula to gently roll it from one side of the pan to the other. Push the rolled egg to the side of the pan.
Step 8
Re-oil the pan lightly, then pour another thin layer of egg mixture into the pan. Lift the rolled egg slightly so the new mixture flows underneath it.
Step 9
Once the new layer sets but is still slightly runny, roll the egg again, starting with the cooked portion already in the pan. Repeat this process until all the egg mixture is used up.
Step 10
Once the rolling is complete, gently press the rolled omelette to shape it into a neat rectangle.
Step 11
Let the tamago cool slightly, then slice it into even pieces. Serve warm or at room temperature.
Nutrition Facts
| Serving size | (382.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 499.7 |
| Total Fat 23.4g | 0% |
| Saturated Fat 6.9g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 744mg | 0% |
| Sodium 718.8mg | 0% |
| Total Carbohydrate 30.5g | 0% |
| Dietary Fiber 0.0g | 0% |
| Total Sugars 27.2g | |
| Protein 36.4g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 122.0mg | 0% |
| Iron 3.7mg | 0% |
| Potassium 460.2mg | 0% |
Source of Calories