Gluten-Free Tamagoyaki
Elevate your breakfast or brunch game with this beautifully layered Gluten-Free Tamagoyaki, a classic Japanese rolled omelet that’s both elegant and easy to prepare. Made with four simple ingredients—large eggs, tamari (gluten-free soy sauce), mirin, and a touch of sugar—this dish offers the perfect balance of savory-sweet flavors while being completely gluten-free. Using a specialized tamagoyaki pan or a small nonstick skillet, you’ll master the art of rolling delicate, thin egg layers into a gorgeous rectangular omelet. Ideal for serving warm or at room temperature, these bite-sized pieces are perfect for a quick snack, a unique appetizer, or even as a charming addition to a sushi platter. With minimal prep and cook time, this recipe is approachable and satisfying for home cooks and food lovers alike.
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Recipe Information
Ingredients
- 4 pieces Large eggs
- 1 tablespoon Tamari (gluten-free soy sauce)
- 1 tablespoon Mirin
- 2 teaspoons Sugar
- 1 tablespoon Neutral oil (such as avocado oil or vegetable oil)
Instructions
In a medium bowl, crack the eggs and whisk them gently, being careful not to create too many bubbles.
Add the tamari, mirin, and sugar to the whisked eggs. Stir well until the sugar is fully dissolved and the mixture is smooth.
Prepare your cooking surface by heating a tamagoyaki pan (a rectangular or square pan works best) over medium-low heat. If you do not have a tamagoyaki pan, you can use a small nonstick skillet.
Using a paper towel, spread a thin layer of the neutral oil across the pan. Ensure the pan is evenly coated but not overly greasy.
Pour a thin layer of the egg mixture into the pan. Tilt the pan to spread the egg evenly over the surface.
Wait for the egg to set slightly but still be soft on top, then use chopsticks or a spatula to gently roll the egg from one side of the pan to the other, forming the first layer of the tamagoyaki.
Push the rolled egg to one side of the pan and lightly oil the exposed section of the pan using the paper towel if needed.
Pour another thin layer of the egg mixture into the pan. Lift the previously rolled egg slightly so the new egg mixture can flow underneath it. Once the new layer sets slightly, roll it together with the first layer.
Repeat this process, layering and rolling the omelet until all the egg mixture is used. You should end up with a rectangular, multi-layered omelet.
Remove the tamagoyaki from the pan and let it cool slightly on a cutting board. Once cooled, cut it into bite-sized pieces and serve. It can be enjoyed hot, warm, or at room temperature.
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1221 mg | 53% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 16.3 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 112 mg | 9% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 336 mg | 7% | |
*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.
