Low Sodium Tamago (Japanese Sweet Rolled Omelette)

For a flavorful twist on a traditional Japanese favorite, this Low Sodium Tamago (Japanese Sweet Rolled Omelette) offers all the delicate sweetness and soft, layered texture of the classic dish with a healthier, low-sodium spin. Featuring the perfect blend of eggs, just a touch of low-sodium soy sauce, sugar, and water, this recipe creates a tender, umami-rich rolled omelette that’s as delightful to make as it is to eat. Using a rectangular tamagoyaki pan—or a trusty non-stick skillet—this dish comes together quickly with a mesmerizing rolling technique that yields beautiful layers. Ideal for sushi night, bento boxes, or a standalone snack, this tamago is sure to impress with its balance of flavor and eye-catching presentation. Whether served warm or at room temperature, it’s a wholesome, low-sodium option that doesn’t sacrifice taste or authenticity.

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 pieces Large eggs
• 2 tablespoons Water
• 1 teaspoon Low-sodium soy sauce
• 1 tablespoon Sugar
• 1 teaspoon Neutral oil (e.g., canola or vegetable oil)

Directions

Step 1

In a medium bowl, crack the eggs and whisk them gently until the whites and yolks are just combined, taking care not to incorporate too much air.

Step 2

Add the water, low-sodium soy sauce, and sugar to the eggs. Whisk until the sugar is completely dissolved, ensuring the mixture is smooth.

Step 3

Heat a rectangular tamagoyaki pan or a small non-stick skillet over medium-low heat. Lightly grease the pan with the neutral oil using a folded paper towel to spread it evenly.

Step 4

Pour a thin layer of the egg mixture into the pan, just enough to coat the bottom. Tilt the pan to help the egg spread evenly if needed.

Step 5

As the egg begins to set but is still slightly wet on top, use chopsticks or a spatula to gently roll the egg layer from one side of the pan to the other, forming the first layer of the roll.

Step 6

Push the rolled egg to one side of the pan, then lightly grease the exposed part of the pan with the paper towel again.

Step 7

Pour another thin layer of egg mixture into the pan, ensuring some of it flows under the existing roll to help seal the layers. As it starts to set, roll the new layer together with the existing roll.

Step 8

Repeat this process, greasing the pan and adding thin layers of egg, until all the egg mixture is used and the roll is complete.

Step 9

Once the tamago is finished, transfer it to a bamboo sushi rolling mat or a plate. Allow it to cool slightly before slicing into even pieces for serving.

Step 10

Serve the Low Sodium Tamago warm or at room temperature as part of a meal or as a sushi topping.

Nutrition Facts

Serving size	(251.8g)

Amount per serving	% Daily Value*
Calories	373.9

Total Fat 24.7g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 0g
Cholesterol 744mg	0%
Sodium 447.7mg	0%
Total Carbohydrate 16.9g	0%
Dietary Fiber 0g	0%
Total Sugars 12.6g
Protein 24.7g	0%

Vitamin D 160IU	0%
Calcium 113.9mg	0%
Iron 4.2mg	0%
Potassium 276.3mg	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: 57.2%

Protein: 25.4%

Carbs: 17.4%