Tamagoyaki with Edamame (Japanese Rolled Omelette) Recipe

Chopped edamame highlight the delicate flavor of eggs - This classic Japanese side dish, tamagoyaki, is traditionally cooked in a square Japanese omelette pan for perfectly layered results

Cooking time

15min

Calories

307kcal

Sodium

600mg

Nutrition facts are for one serving.

Ingredients(Servings: 2)

Directions

Remove the edamame from pods, peel off each thin skin and roughly chop. Peel the daikon radish (B) and grate, then hand-squeeze to half its amount to remove excess moisture.
Beat the eggs in a bowl, add in (A) and the edamame and mix together.
Heat up a Japanese omelette pan, add in and spread out the vegetable oil, pour 1/5 of (2) over the entire surface, then roll up towards you. Next push the roll to the back of the pan, add some more vegetable oil, and pour in the remaining egg mixture 1/4 at a time to repeat this process 4 times.
Cut (3) into easy to eat portions and place onto a plate with a side of the daikon radish (1). Before eating, drizzle the soy sauce (B) onto the grated daikon radish and enjoy together with the rolled omelette.