Soy-Free Tamago (Japanese Omelette)
Delight in the delicate layers of this Soy-Free Tamago, a Japanese omelette reimagined without traditional soy-based seasonings. Crafted with just five simple ingredients, including eggs, maple syrup for a subtle sweetness, and a pinch of salt, this recipe is perfect for those seeking a soy-free alternative to the beloved Tamagoyaki. The key is in the technique: skillfully layering and rolling the egg mixture in a tamagoyaki pan or non-stick skillet to create a beautifully folded omelette with a soft, slightly sweet flavor. Ready in just 15 minutes, this versatile dish can be served as a savory breakfast, a sushi topping, or a flavorful side. Perfect for a quick yet elegant homemade meal that’s allergy-friendly and authentically inspired.
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Ingredients
- 5 large eggs
- 3 tablespoons water
- 2 teaspoons maple syrup
- 1 pinch salt
- 1 teaspoon neutral oil (e.g., avocado or vegetable oil)
Directions
Step 1
In a mixing bowl, crack the eggs and add the water, maple syrup, and a pinch of salt. Whisk well until the mixture is smooth and uniform. Avoid incorporating too much air.
Step 2
Heat a tamagoyaki pan (rectangular Japanese omelette pan) or a small non-stick skillet over medium-low heat. Lightly grease the pan with neutral oil using a paper towel or pastry brush.
Step 3
Pour a thin layer of the egg mixture into the pan, just enough to cover the bottom. Tilt the pan to spread the egg evenly.
Step 4
Cook until the surface is just set but the mixture is still soft (about 30 seconds). Using a spatula or chopsticks, gently start rolling the cooked egg sheet from one edge to the other to form a roll. Push the roll to one side of the pan.
Step 5
Grease the pan lightly again, then pour another thin layer of egg mixture into the empty space. Lift the existing roll slightly to let the new egg layer flow underneath.
Step 6
Cook until the new layer is set, then roll the existing omelette back over the newly cooked layer. Repeat this process until all the egg mixture is used up, forming a multilayered omelette.
Step 7
Once done, remove the tamago from the pan and allow it to rest for a minute. Optionally, shape the hot omelette by rolling it in a bamboo sushi mat for a more uniform shape.
Step 8
Slice into bite-sized pieces and serve warm or at room temperature. Enjoy as part of a meal or as a sushi topping!
Nutrition Facts
| Serving size | (309.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 423.4 |
| Total Fat 29.7g | 0% |
| Saturated Fat 8.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 930mg | 0% |
| Sodium 491.8mg | 0% |
| Total Carbohydrate 13.8g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 8.8g | |
| Protein 30g | 0% |
| Vitamin D 200IU | 0% |
| Calcium 142.7mg | 0% |
| Iron 5mg | 0% |
| Potassium 345mg | 0% |
Source of Calories