Tamagoyaki: Japanese Rolled Egg Omelet

1. 1

   Add the eggs to a bowl with the water, soy sauce, mirin, salt, sugar, and cayenne. Beat the eggs with a fork until the whites are fully mixed in. Pour the egg mixture into a pourable measuring cup.

2. 2

   Place a 10-inch non-stick pan over medium heat. Combine the sesame and vegetable oil in a small bowl, then use a brush to oil the pan.

3. 3

   Pour in 1/3 of the egg mixture. Tilt the pan to coat the bottom with eggs. Cook until the omelet is about halfway set, then use a spatula to fold about 1 inch of the edge toward the center on three sides to square off those three sides. If the eggs are cooking too quickly, lower the heat to medium-low. Use a spatula to roll the omelet toward the rounded side to make a rectangular roll, about 2 inches wide and 8 inches long.

4. 4

   Slide the omelet to about 3 inches from the edge of the pan, and brush more oil over the pan surface. Pour the second 1/3 of the eggs around the omelet. Lift the omelet slightly with the spatula so some of the eggs run underneath. Raise the heat back to medium if it was reduced. When this egg layer is halfway set, use a spatula to roll it up and over the already-folded omelet in the pan, continuing to roll into a rectangle.

5. 5

   Add the remaining 1/3 of the egg mixture, and repeat the cooking and rolling steps to form the final layer.

6. 6

   Transfer the omelet onto plastic wrap, use it to shape the omelet, then wrap and roll it into a tight package; cover with a towel and let it rest for 5 minutes.

7. 7

   Unwrap, cut into 6 or 8 pieces, and serve on a warm plate. Sprinkle with furikake.

• Calories 178.68 kcal Moderate
• Protein 12.35 g Good Source
• Carbs 3.83 g Moderate
• Total Fat 12.46 g Moderate
• Saturated Fat 2.64 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 350.0 mg High
• Sodium 425.35 mg Moderate
• Fiber 0.15 g Low Source
• Sugar 1.61 g Low Source
• Added Sugar 0.42 g Low Source
• Calcium 41.97 mg Low Source
• Iron 1.47 mg Low Source
• Potassium 6.64 mg Low Source
• Vitamin A 184.35 mcg_rae Good Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 6.0 mcg Good Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Soy 🌱
• Sesame