Just a splash of milk takes this tamagoyaki to a whole new level of rich and creamy deliciousness! It's perfect for lunchboxes and breakfast alike — you're going to love it♪
Ingredients
2 servings- Eggs5
- ★Meiji Oishii Milk (whole milk)5 tbsp
- ★Saltslightly less than 1/2 tsp
- ★Sugar3 tbsp
- ★Vegetable oilto taste
Directions
15 min- 1
Crack 5 eggs into a bowl, add the ★ ingredients (except the vegetable oil), and mix together quickly and thoroughly.
- 2
Heat a tamagoyaki pan (rectangular omelette pan) well, then lightly coat with ★ vegetable oil. Pour in about 1/4 of the egg mixture, stir gently while it is still soft-set, and shape it before pushing it to one end of the pan.
- 3
Lightly oil the empty side of the pan, pour in another 1/4 of the egg mixture, stir gently until soft-set, then fold the entire roll in half and push it to one end. Repeat with the next 1/4 of the egg mixture.
- 4
Pour in the final 1/4 of the egg mixture without stirring, fold the roll in half, and neaten the shape to finish.
Tips
Work rhythmically over medium-high heat for a beautiful result. To release the omelette easily, place the pan briefly on a damp kitchen cloth before turning it out.
Nutrition
Per serving- Calories215 kcal
- Protein12.2 g
- Fat12 g
- Carbs14 g
- Sodium0.7 g
Just a splash of milk takes this tamagoyaki to a whole new level of rich and creamy deliciousness! It's perfect for lunchboxes and breakfast alike — you're going to love it♪
Ingredients
2 servings- Eggs5
- ★Meiji Oishii Milk (whole milk)5 tbsp
- ★Saltslightly less than 1/2 tsp
- ★Sugar3 tbsp
- ★Vegetable oilto taste
Directions
15 min- 1
Crack 5 eggs into a bowl, add the ★ ingredients (except the vegetable oil), and mix together quickly and thoroughly.
- 2
Heat a tamagoyaki pan (rectangular omelette pan) well, then lightly coat with ★ vegetable oil. Pour in about 1/4 of the egg mixture, stir gently while it is still soft-set, and shape it before pushing it to one end of the pan.
- 3
Lightly oil the empty side of the pan, pour in another 1/4 of the egg mixture, stir gently until soft-set, then fold the entire roll in half and push it to one end. Repeat with the next 1/4 of the egg mixture.
- 4
Pour in the final 1/4 of the egg mixture without stirring, fold the roll in half, and neaten the shape to finish.
Nutrition
Per serving- Calories215 kcal
- Protein12.2 g
- Fat12 g
- Carbs14 g
- Sodium0.7 g
Tips
Work rhythmically over medium-high heat for a beautiful result. To release the omelette easily, place the pan briefly on a damp kitchen cloth before turning it out.