Bento Recipe : Egg Tamagoyaki (Japanese Omelette)

Here’s how to make it step by step.

Recipe: 1-egg tamagoyaki

You can also use the basic tamagoyaki recipe and reduce the ingredients to one quarter.
  • 1 ‘large’ egg
  • 1 Tbs. water
  • 1 tsp. soy sauce (regular or light-colored; here I used regular, since that’s all I had in stock)
  • 1/2 tsp. sugar
  • 1 Tbs. bonito flakes (optional, for added flavor)
  • Vegetable oil for cooking
Mix all the ingredients together well with a fork or chopsticks. Heat up a small (6 inch or 15cm) non-stick frying pan and spread thinly with oil (or use a non-stick cooking spray).
From this point on, it only takes about a minute and a half!
Once the pan is hot (if you put a droplet of water in, it dances and evaporates immediately), pour in the egg.
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Stir gently with a fork or chopsticks until it’s half-set.
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Fold in half with a spatula.
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Tidy up the other side a bit with the spatula.
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Fold the one third of the egg over with the spatula. Press down.
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Fold the other end of the egg over with the spatula. Press the whole thing down.
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Flip over, and press again. Remove from the heat before it browns too much. (If you use light colored soy sauce, it won’t get as brown.)
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Cut in half and put cut side up, it is nicely multi-layered.
1eggtamago-8.jpg
A 1-egg tamagoyaki is only about 100 calories and is great as a secondary protein, paired with a small piece of fish, a tiny tuna tofu burger or black bean mini burger and so on.

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