Sugar-Free Tamagoyaki
Delight in the delicate layers of "Sugar-Free Tamagoyaki," a savory and refined Japanese rolled omelette perfect for those seeking a lower-sugar alternative without compromising on flavor. This recipe brings together the umami-rich essence of dashi stock, a touch of low-sodium soy sauce, and a hint of salt, creating a balanced and satisfying dish that’s naturally free of added sugars. Made with just five simple ingredients, this tamagoyaki is cooked to perfection in a rectangular pan, forming golden, tender layers that are easily rolled for an impressive presentation. Ready in just 15 minutes, it’s a versatile dish that shines as a bento box staple, a crowd-pleasing appetizer, or a protein-packed breakfast option. Serve warm or at room temperature to truly savor its perfect blend of simplicity and elegance.
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Ingredients
- 4 large Eggs
- 2 teaspoons Soy sauce (low-sodium preferred)
- 2 tablespoons Dashi stock
- 0.25 teaspoons Salt
- 1 tablespoon Neutral oil (such as vegetable or canola oil)
Directions
Step 1
In a medium-sized bowl, crack all the eggs and beat them gently until well-combined but not overly foamy.
Step 2
Add soy sauce, dashi stock, and salt to the beaten eggs. Mix thoroughly to incorporate all the ingredients evenly.
Step 3
Heat a rectangular tamagoyaki pan or a small non-stick skillet over medium-low heat and lightly grease it with a small amount of neutral oil.
Step 4
Pour a thin layer of the egg mixture into the pan, spreading it out evenly. Allow it to cook until the surface is mostly set but still slightly wet.
Step 5
Using a spatula or chopsticks, roll the cooked egg layer towards one end of the pan.
Step 6
Brush the empty part of the pan with a bit more oil, then pour another thin layer of the egg mixture into the pan, making sure it overlaps slightly with the rolled egg.
Step 7
Once this layer is cooked to the same consistency, gently roll the existing egg layer towards the opposite side of the pan, incorporating the newly added layer.
Step 8
Repeat the process of oiling, adding more egg mixture, and rolling until all the egg mixture has been used.
Step 9
Gently remove the finished tamagoyaki from the pan and place it on a cutting board seam-side down to rest for 1-2 minutes.
Step 10
Slice the tamagoyaki into even pieces and serve warm or at room temperature. Enjoy with a side of soy sauce or as part of a bento box!
Nutrition Facts
| Serving size | (255.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 418.5 |
| Total Fat 33.3g | 0% |
| Saturated Fat 7.3g | 0% |
| Cholesterol 744mg | 0% |
| Sodium 1269.8mg | 0% |
| Total Carbohydrate 2.4g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0.7g | |
| Protein 25.9g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 116.6mg | 0% |
| Iron 3.6mg | 0% |
| Potassium 345.2mg | 0% |
Source of Calories