Soy-Free Tamagoyaki
Delight in the delicate layers and savory-sweet flavors of Soy-Free Tamagoyaki, a Japanese rolled omelet crafted without soy sauce for those with dietary restrictions or preferences. This refined recipe uses soy-free dashi made from kombu and bonito flakes, combining it with eggs, a touch of sugar, and salt to create an umami-rich dish perfect for breakfast, lunch, or snacking. Cooked in a special rectangular tamagoyaki pan or a regular non-stick pan, this technique involves carefully layering and rolling the egg to form a beautifully golden, textured roll. Whether served warm or at room temperature, Soy-Free Tamagoyaki is an elegant addition to bento boxes or a delicious standalone treat.
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Recipe Information
Ingredients
- 4 large Eggs
- 2 tablespoons Dashi stock (soy-free, made from kombu and bonito flakes)
- 1.5 teaspoons Sugar
- 0.25 teaspoons Salt
- 1 teaspoon Neutral-flavored cooking oil (e.g., vegetable oil or avocado oil)
Instructions
In a medium bowl, crack the eggs and whisk them thoroughly until the yolks and whites are fully combined.
Add the soy-free dashi stock, sugar, and salt to the eggs. Whisk again to ensure everything is well incorporated.
Heat a tamagoyaki or non-stick rectangular/square pan over medium-low heat and lightly grease the pan with a teaspoon of neutral-flavored oil. Use a paper towel to spread the oil evenly and lightly coat the surface.
Pour a very thin layer of the egg mixture into the pan, tilting it to spread the egg evenly across the bottom.
Once the egg layer is mostly cooked but still slightly wet on top, use a spatula or chopsticks to gently roll the egg layer from one edge of the pan to the other, forming a roll.
Push the rolled egg to one side of the pan. Lightly oil the exposed portion of the pan again if necessary.
Pour another thin layer of egg mixture into the pan, tilting it again so the mixture spreads evenly. Lift the cooked roll slightly so the new egg layer flows underneath it.
Repeat the process of rolling the egg and adding new layers until all the egg mixture is used. You should end up with a thick, layered roll.
Once cooked, remove the tamagoyaki from the pan and let it rest briefly. For clean slices, wrap the roll in a sushi mat or paper towel while it cools slightly to hold its shape.
Slice the tamagoyaki into even pieces and serve warm or at room temperature.
Nutrition Facts
Calories |
354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 912 mg | 40% | |
| Total Carbohydrate | 7.8 g | 3% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 7.0 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 113 mg | 9% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 279 mg | 6% | |
*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.
