Tamagoyaki (Japanese Rolled Omelette) with Steamed Rice and Miso Soup
This Japanese rolled omelette is nutritious thanks to its base of eggs, delivering high-quality protein in a light, savoury form.
- Total time
- 20 min
- Serves
- 2
- Calories
- 300 kcal
- Ingredients
- 8
Ingredients
For 2 servings
Tick items off as you gather them.
Method
In a bowl, whisk together the eggs, dashi or stock, soy sauce, mirin, and salt until well combined.
Heat a small amount of oil in a rectangular tamagoyaki pan or a small nonstick pan over medium-low heat.
Pour in a thin layer of the egg mixture, tilting the pan to coat the bottom evenly.
Once the egg is mostly set but still slightly wet on top, roll it up to one side of the pan using chopsticks or a spatula.
Push the rolled egg to the far side of the pan, lightly oil the empty space, and pour in another thin layer of egg mixture, lifting the rolled egg so the new layer flows underneath it.
Continue rolling and adding egg mixture in layers until all the egg is used, forming a thick log.
Let the rolled omelette rest for a minute, then slice into bite-sized pieces.
Serve alongside steamed rice and a bowl of warm miso soup.
Why it can fit a PCOS-friendly week
This Japanese rolled omelette is nutritious thanks to its base of eggs, delivering high-quality protein in a light, savoury form. Pairing it with miso soup adds fermented soy, which contributes some plant protein and flavour without extra fat, while steamed rice provides steady energy to start the day. This combination fits well into a balanced, traditional Japanese breakfast pattern.
Calories are approximate, per the recipe as written. Adjust portions and ingredients to your needs, and check with a healthcare professional or dietitian if you follow a medical diet.
PCOS/PMOS Nutritions
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