Tamagoyaki
- Vegetarian
- Lactose free
Derived from ingredients – check the package label.
- Good for breakfast
Less suited for lunch, for dinner, as a snack.
Four servings of Japanese layered sweet-savoury omelette.
4 servingsFinal yield 395 g
Ingredients
- 320 gEgg, whole, raw, fresh
- 30 gBeverages, water, tap, drinking
- 25 gSoy sauce made from soy and wheat (shoyu)
- 16 gSugars, granulated
- 12 gOil, olive, salad or cooking
Method
- Mix eggs, water, soy sauce and sugar with chopsticks or a fork only until combined; skim surface foam so the layers stay smooth.
- Have 24 g oil ready for the pan, oil a rectangular pan lightly and heat it to 150 °C. Pour in one quarter of the mixture; when the surface has just turned matte, after about 45 seconds, roll the omelette from the far side towards you.
- Move the roll to the far edge, oil the pan again and pour another quarter of the mixture underneath it. Once set, roll again; repeat twice more. Rest the finished roll for 2 minutes and cut into 2 cm slices.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 638.9 kcal
- Protein
- 42.2 g
- Fat
- 42.6 g
- Total carbohydrate (by difference)
- 19.5 g
- Total dietary fibre (USDA)
- 0.2 g
- Saturated fatty acids
- 11.7 g
- Sodium
- 1,829.3 mg
- Salt (sodium × 2.5)
- 4.6 g
Per serving
- Protein10.6 g27%
- Fat10.6 g61%
- Total carbohydrate (by difference)4.9 g12%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 159.7 kcal
- Protein
- 10.6 g
- Fat
- 10.6 g
- Total carbohydrate (by difference)
- 4.9 g
- Total dietary fibre (USDA)
- 0.05 g
- Saturated fatty acids
- 2.9 g
- Sodium
- 457.3 mg
- Salt (sodium × 2.5)
- 1.1 g
Per 100 g of finished food
- Energy
- 161.7 kcal
- Protein
- 10.7 g
- Fat
- 10.8 g
- Total carbohydrate (by difference)
- 4.9 g
- Total dietary fibre (USDA)
- 0.05 g
- Saturated fatty acids
- 3 g
- Sodium
- 463.1 mg
- Salt (sodium × 2.5)
- 1.2 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Egg, Soy
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal