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Ingredients
Scale
- 3 large eggs (about 50 g each without shell)
- ½ Tbsp sugar (feel free to adjust for sweetness)
- 1 pinch salt
- 1 tsp usukuchi soy sauce (or regular soy sauce)
- 1 Tbsp water (optional for fluffiness)
- 1 Tbsp neutral oil (plus more as needed)
Instructions
- Combine eggs, sugar, salt, and soy sauce in a mixing bowl. Add water for fluffiness if desired.
- Whisk the mixture gently to incorporate ingredients without frothing.
- Heat a tamagoyaki pan and add a layer of oil.
- Pour a thin layer of egg mixture into the pan, tilting to coat evenly.
- Once set slightly, roll the omelette and add more mixture, repeating the process.
Notes
Use fresh eggs for the best flavor.
Lifting the pan can help control cooking temperature.
Feel free to adjust sweetness or add ingredients like green onions or cheese.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Calories: 150
- Sugar: 1
- Sodium: 300
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 12
- Cholesterol: 280