Gluten-Free Tamagoyaki

Discover the art of making Gluten-Free Tamagoyaki, a delightful Japanese rolled omelet that's as beautiful as it is delicious. This recipe captures the sweet-savory balance of tamagoyaki using tamari (gluten-free soy sauce) and mirin, making it perfect for gluten-sensitive diners. Crafted in a special rectangular tamagoyaki pan—or a standard nonstick skillet for versatility—the thin, layered omelet is achieved through a simple rolling technique that’s fun to master. In just 15 minutes, you can create a protein-packed dish with a tender, fluffy texture and subtle umami flavors. Serve sliced into bite-sized pieces for breakfast, lunch, or as an elegant addition to a bento box. Savor this authentic Japanese favorite while enjoying a gluten-free twist!

Nutriscore Rating: 60/100

Prep Time:5 mins

Cook Time:10 mins

Total Time:15 mins

Servings: 2

Ingredients

• 4 pieces Large eggs
• 1 tablespoon Tamari (gluten-free soy sauce)
• 1 tablespoon Mirin
• 2 teaspoons Sugar
• 1 tablespoon Neutral oil (such as avocado oil or vegetable oil)

Directions

Step 1

In a medium bowl, crack the eggs and whisk them gently, being careful not to create too many bubbles.

Step 2

Add the tamari, mirin, and sugar to the whisked eggs. Stir well until the sugar is fully dissolved and the mixture is smooth.

Step 3

Prepare your cooking surface by heating a tamagoyaki pan (a rectangular or square pan works best) over medium-low heat. If you do not have a tamagoyaki pan, you can use a small nonstick skillet.

Step 4

Using a paper towel, spread a thin layer of the neutral oil across the pan. Ensure the pan is evenly coated but not overly greasy.

Step 5

Pour a thin layer of the egg mixture into the pan. Tilt the pan to spread the egg evenly over the surface.

Step 6

Wait for the egg to set slightly but still be soft on top, then use chopsticks or a spatula to gently roll the egg from one side of the pan to the other, forming the first layer of the tamagoyaki.

Step 7

Push the rolled egg to one side of the pan and lightly oil the exposed section of the pan using the paper towel if needed.

Step 8

Pour another thin layer of the egg mixture into the pan. Lift the previously rolled egg slightly so the new egg mixture can flow underneath it. Once the new layer sets slightly, roll it together with the first layer.

Step 9

Repeat this process, layering and rolling the omelet until all the egg mixture is used. You should end up with a rectangular, multi-layered omelet.

Step 10

Remove the tamagoyaki from the pan and let it cool slightly on a cutting board. Once cooled, cut it into bite-sized pieces and serve. It can be enjoyed hot, warm, or at room temperature.

Nutrition Facts

Serving size	255.6 grams (255.6g)

Amount per serving	% Daily Value*
Calories	486

Total Fat 34.30g	44%
Saturated Fat 8.00g	40%
Polyunsaturated Fat 0.00g
Cholesterol 744mg	248%
Sodium 1221mg	53%
Total Carbohydrate 21.30g	8%
Dietary Fiber 0.00g	0%
Total Sugars 16.30g
Protein 26.00g	52%

Vitamin D 160IU	800%
Calcium 112mg	9%
Iron 4mg	23%
Potassium 336mg	7%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.0%

Protein: 20.9%

Carbs: 17.1%