Breakfast · 20 min · japanese

Tamagoyaki

Eggs does the heavy lifting here, with dashi rounding it out. A Japanese breakfast that takes 20 minutes, start to finish. The macros do the talking: 12g protein, 8g carbs, and 9g fat in every 160-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 6 Eggs
• 0.25 cup Dashi
• 1 tbsp Soy sauce
• 1 tbsp Mirin
• 1 tbsp Sugar
• 0.25 tsp Salt
• 1 tsp Oil
• 0.25 cup Grated daikon

Steps

1. Whisk the eggs with the dashi, soy, mirin, sugar, and salt until completely smooth; strain out any chalazae.
2. Heat a tamagoyaki pan (or small nonstick) over medium and oil it lightly. Pour in a third of the egg to coat the bottom.
3. When just set, roll it up from one end with chopsticks. Oil, pour, roll — three layers makes a proper tamagoyaki.
4. Slide the roll to one end and repeat twice more, rolling the new layer around the old. The log should be plump and golden.
5. Rest 5 minutes, slice into 1-inch pieces, and serve with grated daikon and a drop of soy. Sweet, savory, and sunny.

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