Japanese-style Rolled Omelet (Tamagoyaki)

Photo: Korea Ministry of Food and Drug Safety

Japanese-style Rolled Omelet (Tamagoyaki)

Name: Japanese-style Rolled Omelet (Tamagoyaki)
Cuisine: South Korea
Ingredients: 150 g Eggs; 10 g Katsuobushi (bonito flakes); 10 g Dried kelp (dasima); 5 g Sugar; 5 g Mirin

일본식 계란말이

Side dish · Grilled

Side dishesCourse

138kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

Jump to recipe ↓

Recipe

Japanese-style Rolled Omelet (Tamagoyaki)

Not spicyVegetarianGluten-freeContains: egg

Ingredients Tap an ingredient to check it off

Servings1

Eggs계란
150 g
Katsuobushi (bonito flakes)가츠오부시
10 g
Dried kelp (dasima)다시마
10 g
Sugar설탕
5 g
Mirin미림
5 g

Nutrition per serving

138kcal

8.67gCarbs

9.95gProtein

7.1gFat

141.1mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Add the kelp to water and boil.
When the water comes to a boil, remove the kelp.
Turn off the heat, add the katsuobushi, and strain through a sieve to finish the broth.
Beat the eggs and strain them through a sieve, then add the broth, mirin, and sugar.
Oil a pan and roll the egg mixture layer by layer.
Shape the finished rolled omelet and cut into bite-size pieces.

💡 TipThe katsuobushi broth provides flavor in place of salt.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.