Dairy-Free Tamagoyaki
Elevate your breakfast or snack game with this delightful Dairy-Free Tamagoyaki, a Japanese rolled omelet that’s light, fluffy, and full of flavor without any dairy! This recipe swaps traditional milk with unsweetened soy milk for a silky texture that pairs perfectly with the sweet and savory blend of mirin, soy sauce, and a hint of sugar. Perfectly rolled in thin layers using a tamagoyaki pan—or any small nonstick skillet—this dish is as visually stunning as it is delicious. Straining the egg mixture ensures an ultra-smooth finish, while a touch of neutral oil keeps each layer golden and luscious. Ideal for a light bite, a bento box addition, or even a party platter, this dairy-free twist on a classic is sure to impress. Serve it warm or at room temperature, optionally paired with grated daikon or a dash of gluten-free soy sauce for extra flair.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 eggs
- 2 tablespoons unsweetened soy milk
- 1 tablespoon mirin (Japanese sweet cooking rice wine)
- 1.5 teaspoons soy sauce (ensure it’s gluten-free if needed)
- 1 teaspoon sugar
- 1 teaspoon neutral oil (e.g., vegetable or canola oil)
Instructions
In a mixing bowl, crack the eggs and whisk them thoroughly until combined. Ensure the yolks and whites are fully integrated for a smooth texture.
Add the unsweetened soy milk, mirin, soy sauce, and sugar to the eggs. Whisk again until the mixture is uniform and the sugar has dissolved.
Strain the egg mixture through a fine-mesh sieve into a clean bowl. This step removes any stringy egg bits and ensures a silky, smooth tamagoyaki.
Heat a rectangular tamagoyaki pan (or a small nonstick skillet if a tamagoyaki pan is unavailable) over medium-low heat. Add a small amount of oil and use a folded paper towel to spread it evenly across the pan. Keep the paper towel handy to reapply oil between layers.
Pour a thin layer of the egg mixture into the pan, just enough to coat the bottom. Swirl the pan to ensure even coverage.
Let the egg cook until it's mostly set but still slightly soft on top. Using chopsticks or a spatula, gently roll the egg from one end of the pan to the other. Push the rolled egg to one side of the pan.
Reapply a small amount of oil to the empty part of the pan. Pour another thin layer of the egg mixture, lifting the rolled egg slightly so the new liquid flows underneath it.
Cook this new layer until it’s mostly set, then roll the egg again, starting from the rolled side. Repeat the process of oiling, pouring, cooking, and rolling until all the egg mixture is used.
Once the tamagoyaki is fully rolled, remove it from the pan and let it cool slightly on a cutting board.
Use a sharp knife to trim the edges and slice the tamagoyaki into even pieces. Serve warm or at room temperature with optional accompaniments like grated daikon or soy sauce on the side.
Nutrition Facts
Calories |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 797 mg | 35% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 11.6 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 152 mg | 12% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 365 mg | 8% | |
*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.
