Soy-Free Tamagoyaki

Delight your taste buds with this Soy-Free Tamagoyaki, a fresh spin on the classic Japanese rolled omelet. Perfectly soft and layered, this recipe retains all the savory-sweet essence of traditional tamagoyaki without the use of soy, thanks to a dashi stock made exclusively from kombu and bonito flakes. Whisked together with eggs, a touch of sugar, and a pinch of salt, this dish is cooked in thin layers in a special rectangular pan, creating a beautifully rolled omelet that's as stunning as it is delicious. Ready in just 20 minutes and ideal for breakfast, bento boxes, or a light snack, this soy-free option is a must-try for those with dietary restrictions or anyone seeking a new take on a beloved Japanese favorite. Serve it warm or at room temperature, and savor the perfect balance of flavor and texture in this quick, protein-rich dish!

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 large Eggs
• 2 tablespoons Dashi stock (soy-free, made from kombu and bonito flakes)
• 1.5 teaspoons Sugar
• 0.25 teaspoons Salt
• 1 teaspoon Neutral-flavored cooking oil (e.g., vegetable oil or avocado oil)

Directions

Step 1

In a medium bowl, crack the eggs and whisk them thoroughly until the yolks and whites are fully combined.

Step 2

Add the soy-free dashi stock, sugar, and salt to the eggs. Whisk again to ensure everything is well incorporated.

Step 3

Heat a tamagoyaki or non-stick rectangular/square pan over medium-low heat and lightly grease the pan with a teaspoon of neutral-flavored oil. Use a paper towel to spread the oil evenly and lightly coat the surface.

Step 4

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

Step 5

Once the egg layer is mostly cooked but still slightly wet on top, use a spatula or chopsticks to gently roll the egg layer from one edge of the pan to the other, forming a roll.

Step 6

Push the rolled egg to one side of the pan. Lightly oil the exposed portion of the pan again if necessary.

Step 7

Pour another thin layer of egg mixture into the pan, tilting it again so the mixture spreads evenly. Lift the cooked roll slightly so the new egg layer flows underneath it.

Step 8

Repeat the process of rolling the egg and adding new layers until all the egg mixture is used. You should end up with a thick, layered roll.

Step 9

Once cooked, remove the tamagoyaki from the pan and let it rest briefly. For clean slices, wrap the roll in a sushi mat or paper towel while it cools slightly to hold its shape.

Step 10

Slice the tamagoyaki into even pieces and serve warm or at room temperature.

Nutrition Facts

Serving size	(242.5g)

Amount per serving	% Daily Value*
Calories	354.5

Total Fat 23.7g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 0g
Cholesterol 744mg	0%
Sodium 911.6mg	0%
Total Carbohydrate 7.8g	0%
Dietary Fiber 0g	0%
Total Sugars 7.0g
Protein 25.2g	0%

Vitamin D 164IU	0%
Calcium 113.3mg	0%
Iron 3.5mg	0%
Potassium 278.6mg	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: 61.8%

Protein: 29.2%

Carbs: 9.0%