Low Sodium Tamago (Japanese Omelette)

Delight in the delicate flavors of Low Sodium Tamago, a healthier take on the classic Japanese omelette that’s perfect for those watching their sodium intake. This recipe combines fluffy eggs with the subtle umami of low-sodium dashi, a touch of sweetness from sugar, and the richness of mirin to create a beautifully balanced dish. The unique layering technique, cooked in a rectangular tamagoyaki pan, gives the omelette its signature rolled appearance and silky texture. Ideal as a side dish, snack, or packed in a bento box, this tamago pairs wonderfully with steamed rice or a fresh salad. Ready in just 20 minutes, it’s an elegant, quick, and nutritious addition to your culinary repertoire. Perfect for anyone seeking a low-sodium, Japanese-inspired recipe that doesn't skimp on flavor.

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 large Eggs
• 3 tablespoons Low-sodium dashi stock (homemade or store-bought)
• 2 teaspoons Sugar
• 1 teaspoon Mirin (Japanese sweet rice wine)
• 1 tablespoon Neutral oil (e.g., vegetable oil)

Directions

Step 1

In a medium bowl, crack the 4 eggs and whisk them until fully combined and uniform in texture. Avoid over-whisking, as you want to minimize air bubbles.

Step 2

Add the low-sodium dashi stock, sugar, and mirin to the eggs. Stir gently until everything is dissolved and fully incorporated.

Step 3

Strain the egg mixture through a fine mesh sieve into another bowl. This step ensures the omelette will have a smooth and silky texture.

Step 4

Heat a rectangular tamagoyaki pan (or a small non-stick skillet if a tamagoyaki pan is unavailable) over medium-low heat. Lightly grease the pan with a small amount of neutral oil using a paper towel.

Step 5

Pour a thin layer of the egg mixture into the pan, tilting it to spread the liquid evenly across the surface.

Step 6

Let the egg cook until it is just set but not fully firm. Then, use chopsticks or a spatula to gently roll the layer of cooked egg to one side of the pan.

Step 7

Lightly grease the pan again and pour another thin layer of the egg mixture, lifting the rolled omelette so the new liquid can flow underneath it. Once this layer cooks, roll the omelette back to the opposite side of the pan.

Step 8

Repeat this process, greasing the pan and pouring thin layers of egg mixture, until all the mixture is used and the omelette is fully layered and rolled.

Step 9

Remove the finished tamagoyaki from the pan and let it cool slightly. Use a sharp knife to slice it into bite-sized pieces.

Step 10

Serve warm or at room temperature as is, or pair it with steamed rice or a side salad for a complete meal.

Nutrition Facts

Serving size	(272.7g)

Amount per serving	% Daily Value*
Calories	457.4

Total Fat 33.3g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 0g
Cholesterol 744mg	0%
Sodium 294.0mg	0%
Total Carbohydrate 12.3g	0%
Dietary Fiber 0g	0%
Total Sugars 11.3g
Protein 25.3g	0%

Vitamin D 164IU	0%
Calcium 113.0mg	0%
Iron 3.5mg	0%
Potassium 278.5mg	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: 66.6%

Protein: 22.5%

Carbs: 10.9%