Japanese · PANTRYHOP RECIPE
Tamagoyaki (Sweet Rolled Omelette)
20 minutes · 2 servings · omnivore
This uses a simple pan-roll method instead of special equipment.
Ingredients
Check you have the quantities below.
- 4 large eggs
- 2 tbsp water
- 1 tsp soy sauce
- 1 tsp sugar
- 1/8 tsp salt
- 1 tsp neutral oil
Let’s make it
- Whisk the eggs with water, soy sauce, sugar, and salt until smooth.
- Heat a small nonstick skillet over medium-low and brush with a little oil.
- Pour in a thin layer of egg, let it set, then roll it to one side; repeat with the remaining egg mixture.
- Cook 2-3 minutes more until fully set and the inside is cooked through.
- Slice and serve warm or at room temperature.
Let kids help whisk the eggs and cut the cooled omelette into bite-size strips.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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