International dishesEgg DishesJapanabout 20 minutes
Tamagoyaki gives an evenly golden block of egg that shows every layer when it is sliced. Shoyu, mirin and dashi bring a gentle salty sweetness, and it eats just as well warm or cold. The hardest part is the heat, because a pan that runs too hot dries the egg and tears it as you roll.
Keep the flame low the whole way through and roll while the surface is just set rather than fully cooked. Each new layer has to touch the edge of the last one for the layers to hold together.
This batch weighs about 240g, at roughly 138 calories per 100g.
Method
Crack 3 to 4 chicken eggs into a bowl, add 1 teaspoon of Japanese shoyu soy sauce, 1 teaspoon of mirin, 1 teaspoon of kOBE Monk Fruit Blend and 1 teaspoon of dashi, and beat until even.
Use a rectangular nonstick pan or an ordinary one, brush it with a thin layer of oil and heat it over a low flame.
Pour in a thin layer of egg and tilt the pan so it spreads evenly. As soon as the surface is just set but not fully cooked, roll it gently from one edge to the other.
Pour in another thin layer of egg, let it meet the rolled portion, and roll again once it is nearly set. Repeat until the egg is used up.
Let the roll cool slightly, then cut it into bite sized rounds.
Tips
Keep the flame low the whole way through so the egg does not dry out and tear as it rolls.
Mirin can be swapped for cooking wine with a little kOBE Monk Fruit Blend stirred in.
kOBE Monk Fruit Blend dissolves slowly, so give the egg bowl one more stir before each pour.
Without dashi powder, use water, and the dish will taste a little less savory.
Straining the egg mixture before cooking gives a smooth roll with no white streaks.
This eats well warm or cold and packs beautifully into a lunch box.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.