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Greatest plates · Breakfast
Tamagoyaki with Rice and Greens
A classic Japanese rolled omelette, cooked in thin layers and rolled into a neat, slightly sweet log. Served with steamed rice, quick-blanched greens and a scoop of edamame, it's a protein-rich, dairy-free breakfast that holds together beautifully whether eaten hot or packed cold.
Serves 4Prep 15 minCook 30 minBreakfastEgg
Containsegg · gluten · soy · sesame
Protein 19%Carbs 45%Fat 36%
About 638 kcal a serve — 30 g protein, 71 g carbs, 25 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Start the rice
riceRinse the rice until the water runs clear, then add it with the water to a saucepan. Bring to the boil, cover, reduce to the lowest heat and cook for 12 minutes. Remove from the heat and leave covered for 10 minutes to steam.
In the saucepanRice →
12 min + 10 min rest
Cook the greens
greensBoil the edamame pods for 4 minutes, scoop out and pod them, discarding the shells. In the same water, blanch the spinach for 30 seconds, drain and squeeze out excess water. Toss the spinach with the extra soy sauce.
In the saucepanGreens →
4 min + 30 sec
Whisk the egg mixture
eggsCrack the eggs into a bowl. Add the soy sauce, mirin, sugar and salt, then whisk thoroughly until smooth and the sugar has dissolved. Try not to create too much foam.
In the bowlEgg mix →
whisk smooth
Oil the pan
cookHeat a non-stick frying pan (a square tamagoyaki pan if you have one) over medium-low heat. Dip a folded paper towel in the oil and wipe the surface lightly.
In the panHeat →
medium-low
Cook the first layer
cookPour in a thin layer of egg, just enough to cover the base, and tilt to spread. When the surface is just set but still glossy, roll it up towards you with a spatula into a log at one edge of the pan.
Build the roll
cookWipe the pan with oil again, pour in another thin layer of egg, lifting the cooked roll so the egg flows underneath. When just set, roll it back over the new layer. Repeat until all the egg is used, forming one plump log.
Rest and slice
finishSlide the tamagoyaki onto a board and rest for 2 minutes. Slice into 3 cm thick pieces.
3 cm slices
Serve
serveFluff the rice and divide between four bowls. Add slices of tamagoyaki, the edamame and spinach alongside, and scatter with toasted sesame seeds.
In the bowlPlate up →
4 bowls
Cook's noteA rectangular tamagoyaki pan makes neat rolls, but any small non-stick pan works — just roll gently. Keeping the heat medium-low is the key to soft, layered eggs without browning. The tamagoyaki is also excellent cold in a lunchbox.
Estimated per serve
638 kcal · 30 g protein · 71 g carbs · 25 g fatestimates, within ~10%
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