Sugar-Free Tamagoyaki
Delight in the light and savory flavors of Sugar-Free Tamagoyaki, a Japanese rolled omelet that's as healthy as it is delicious. This refined take on traditional tamagoyaki skips the added sugar, relying on the natural umami of low-sodium soy sauce and dashi stock to create a perfectly balanced flavor profile. Made with just a handful of simple, wholesome ingredients, this recipe is ideal for those seeking a low-carb, sugar-free breakfast or snack option. Crafted in a tamagoyaki pan or small non-stick skillet, the delicate layers of golden eggs are rolled to perfection, producing a dish that's not only visually stunning but also incredibly versatile. Serve it warm, at room temperature, or as part of a bento box for a taste of authentic Japanese cooking in a healthier way!
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
In a medium-sized bowl, crack all the eggs and beat them gently until well-combined but not overly foamy.
Add soy sauce, dashi stock, and salt to the beaten eggs. Mix thoroughly to incorporate all the ingredients evenly.
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.
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.
Using a spatula or chopsticks, roll the cooked egg layer towards one end of the pan.
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.
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.
Repeat the process of oiling, adding more egg mixture, and rolling until all the egg mixture has been used.
Gently remove the finished tamagoyaki from the pan and place it on a cutting board seam-side down to rest for 1-2 minutes.
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
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1270 mg | 55% | |
| Total Carbohydrate | 2.4 g | 1% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 0.7 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 117 mg | 9% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 345 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.
