1 egg tamagoyaki (Japanese omelette)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 117.1
- Total Fat: 5.8 g
- Cholesterol: 214.6 mg
- Sodium: 1,785.3 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 0.0 g
- Protein: 10.0 g
View full nutritional breakdown of 1 egg tamagoyaki (Japanese omelette) calories by ingredient
Introduction
Got this recipe form justbento.com and i Love it. I copyed and pasted the recipe from the website. So thank you to the nice lady who writes the blog. Yummy!!!"Tamagoyaki, the slightly sweet rolled Japanese omelette, is a standby protein item for bentos. It tastes great at room temperature, is fairly easy to make (once you’ve done it a few times), and is cheap too. Plus the cheery yellow color brightens up any bento box." Got this recipe form justbento.com and i Love it. I copyed and pasted the recipe from the website. So thank you to the nice lady who writes the blog. Yummy!!!
"Tamagoyaki, the slightly sweet rolled Japanese omelette, is a standby protein item for bentos. It tastes great at room temperature, is fairly easy to make (once you’ve done it a few times), and is cheap too. Plus the cheery yellow color brightens up any bento box."
Number of Servings: 1
Ingredients
-
1 ‘large’ egg
1 Tbs. water
1 tsp. soy sauce (regular or light-colored; here I used regular, since that’s all I had in stock)
1/2 tsp. sugar
1 Tbs. bonito flakes (optional, for added flavor)
Vegetable oil for cooking
Tips
A 1-egg tamagoyaki is only about 100 calories and is great as a secondary protein, paired with a small piece of fish, a tiny tuna tofu burger or black bean mini burger and so on.
Directions
Mix all the ingredients together well with a fork or chopsticks. Heat up a small (6 inch or 15cm) non-stick frying pan and spread thinly with oil (or use a non-stick cooking spray).
From this point on, it only takes about a minute and a half!
Once the pan is hot (if you put a droplet of water in, it dances and evaporates immediately), pour in the egg.
Stir gently with a fork or chopsticks until it’s half-set.
Fold in half with a spatula.
Tidy up the other side a bit with the spatula.
Fold the one third of the egg over with the spatula. Press down.
Fold the other end of the egg over with the spatula. Press the whole thing down.
Flip over, and press again. Remove from the heat before it browns too much. (If you use light colored soy sauce, it won’t get as brown.)
Cut in half and put cut side up, it is nicely multi-layered.
Serving Size: Makes 1 Serving
Number of Servings: 1
Recipe submitted by SparkPeople user THECHICWELDER.
From this point on, it only takes about a minute and a half!
Once the pan is hot (if you put a droplet of water in, it dances and evaporates immediately), pour in the egg.
Stir gently with a fork or chopsticks until it’s half-set.
Fold in half with a spatula.
Tidy up the other side a bit with the spatula.
Fold the one third of the egg over with the spatula. Press down.
Fold the other end of the egg over with the spatula. Press the whole thing down.
Flip over, and press again. Remove from the heat before it browns too much. (If you use light colored soy sauce, it won’t get as brown.)
Cut in half and put cut side up, it is nicely multi-layered.
Serving Size: Makes 1 Serving
Number of Servings: 1
Recipe submitted by SparkPeople user THECHICWELDER.