Golden Tamagoyaki with Snap Peas
Silky Japanese rolled omelette with a sweet-savory glaze, finished with crisp snap peas. A restaurant-quality weeknight dinner that's easier than it looks.
- Total time
- 20 min
- Servings
- 2
- Calories
- 280
- Protein
- 16g
Ingredients
- 8 whole large eggs
- 2 tbsp soy sauce
- 1 tbsp mirin
- ½ tsp granulated sugar
- 6 oz snap peas
- 2 tbsp neutral oil
Instructions
- 1
Whisk 8 eggs in a bowl with 1 tbsp soy sauce, 1 tbsp mirin, and 0.5 tsp sugar until smooth.
- 2
Heat 1 tbsp oil in a 10-inch nonstick skillet over medium heat for 1 minute until shimmering.
- 3
Pour in a thin layer of egg mixture (about 1/4 of the total), tilting the pan to spread it evenly.
- 4
When the bottom is set but the top is still slightly wet, roll the omelette tightly toward you with chopsticks or a spatula.
- 5
Push the roll to one side, add a thin drizzle of oil, and repeat with remaining egg mixture, rolling new layers around the cooked roll.
- 6
Once all egg is used, sear the roll seam-side down for 1 minute until golden on all edges.
- 7
Toss snap peas with remaining 1 tbsp oil and a pinch of salt in a separate pan over high heat until blistered, about 4 minutes.
- 8
Slice the tamagoyaki into 1-inch pieces and serve alongside the snap peas.
Tools you’ll need
- 10-inch nonstick skillet
- mixing bowl
- whisk
- chopsticks or silicone spatula
- second skillet or saucepan (for snap peas)
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