Sugar-Free Tamago (Japanese Sweet Rolled Omelette)
Discover a healthier twist on a beloved Japanese classic with this Sugar-Free Tamago, a delightful version of the traditional sweet rolled omelette. Crafted without added sugar, this recipe uses low-sodium soy sauce, sugar-free mirin, and dashi stock to achieve an umami-rich balance of flavors that pairs beautifully with the soft, delicate texture of the eggs. Perfectly cooked in a tamagoyaki pan or small skillet, each thin layer is rolled to perfection, creating a gorgeous spiral when sliced. Ready in just 20 minutes, this low-carb Japanese omelette is ideal for bento boxes, breakfast spreads, or as an elegant side dish. Indulge in authentic Japanese cuisine with this easy, guilt-free recipe that’s as visually stunning as it is delicious!
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Ingredients
- 4 eggs
- 1 teaspoon soy sauce (low-sodium preferred)
- 1.5 tablespoons mirin (sugar-free or low-carb version)
- 2 tablespoons dashi stock
- 1 teaspoon neutral cooking oil (like vegetable or canola oil)
Directions
Step 1
In a medium mixing bowl, crack the eggs and whisk them thoroughly until the yolks and whites are completely combined.
Step 2
Add the soy sauce, sugar-free mirin, and dashi stock to the eggs. Mix well to ensure the seasonings are fully incorporated.
Step 3
Heat a tamagoyaki pan (or a small non-stick skillet) over medium heat and lightly coat it with a small amount of the neutral cooking oil using a folded paper towel.
Step 4
Pour a thin layer of the egg mixture (about 2-3 tablespoons) into the pan. Tilt the pan so the mixture spreads evenly across the surface.
Step 5
Allow the egg to cook until it is mostly set but still slightly wet on top. Using a silicone spatula or chopsticks, begin rolling the egg from one side of the pan to the other to form a log shape. Push the rolled egg to one side of the pan.
Step 6
Reapply oil to the exposed surface of the pan with the paper towel as needed. Pour another thin layer of egg mixture, lifting the rolled egg to allow the new layer to flow underneath.
Step 7
Once set but still slightly wet on top, roll the new layer over the existing roll. Repeat this process until all of the egg mixture has been used.
Step 8
Remove the rolled omelette from the pan and allow it to cool slightly before slicing it into even pieces. Serve warm or at room temperature as part of breakfast, a bento box, or a side dish.
Nutrition Facts
| Serving size | (262.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 347.6 |
| Total Fat 23.7g | 0% |
| Saturated Fat 6.6g | 0% |
| Cholesterol 744mg | 0% |
| Sodium 813.2mg | 0% |
| Total Carbohydrate 5.0g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0.7g | |
| Protein 25.6g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 114.9mg | 0% |
| Iron 3.6mg | 0% |
| Potassium 311.8mg | 0% |
Source of Calories