Make this colorful and delicious Tamagoyaki Recipe for breakfast, brunch or dinner! Soy sauce and katsuobushi bring the umami to this delicious Japanese omelette.
Prep Time:5 minutes
Cook Time:3 minutes
Total Time:8 minutes
Yield:1 omelet 1x
2 large eggs
2 tablespoons dashi broth (room temperature)
1 teaspoon soy sauce
1/4 cup scallions (finely chopped)
1 tablespoon vegetable oil
grated daikon ((optional))
In a bowl, whisk in eggs, soy sauce and dashi.
Add scallions and stir.
In a medium size pan over medium high heat, add vegetable oil.
Add omelet mixture and cook for a few minutes.
When the omelet is almost fully cooked, flip it over with a spatula and turn the heat off immediately. Transfer to a plate and top with bonito flakes, 1 tablespoon grated daikon and a dash of soy. Serve immediately.
Enjoy this Tamagoyaki recipe as soon as it is served. The refrigerator isn’t kind to leftover omelettes.
This Tamagoyaki Recipe Is:
Low in sugar
High in selenium