Description
Make this colorful and delicious dashimaki tamago recipe for breakfast, brunch or dinner! Soy sauce and katsuobushi bring the umami to this delicious Japanese omelette.
Ingredients
Units
Scale
- 2 large eggs
- 3 tablespoons dashi broth (room temperature)
- 1 teaspoon soy sauce
- 1/4 cup scallions (finely chopped)
- 1 tablespoon vegetable oil
- grated daikon (optional)
- bonito flakes
- soy sauce
Instructions
- Grab a bowl and whisk the eggs.
- Once the eggs are whisked, add the soy sauce, dashi, and green onions.
- In a medium size pan over medium high heat, add the vegetable oil.
- When the oil is hot, add the omelet mixture and cook for 2 to 3 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, grated daikon, and a dash of soy sauce.
Notes
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
Nutrition
- Serving Size:
- Calories: 153
- Sugar: 1.1 g
- Sodium: 427.8 mg
- Fat: 11.9 g
- Saturated Fat: 7.2 g
- Carbohydrates: 3.6 g
- Fiber: 0.9 g
- Protein: 8.4 g
- Cholesterol: 186.7 mg
