2 Serves
17 Mins
In a mixing bowl, whisk together the eggs, mirin, soy sauce, sugar, and a pinch of salt and pepper until well combined.
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Vitamin K
1 µg / 120 µgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
21 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
39 mg / 1,250 mgPotassium
359 mg / 4,700 mgSodium
819 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
38 µg / 55 µgFiber
0 g / 28 gSugar
8 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Heat a small amount of cooking oil in a rectangular Tamagoyaki pan over medium-low heat.
Pour a thin layer of the egg mixture into the pan. Once set, use a spatula to roll the egg toward one side of the pan.
Add more egg mixture to the empty space in the pan, lifting the cooked roll to let the new egg flow underneath, then roll the cooked portion over the new layer. Repeat until all egg mixture is used.
Remove the finished omelet from the pan, slice into pieces, and serve hot.
25
g95
g20
g
Yemeni
