dish
Tamagoyaki
tamagoyaki · egg · Japanese
About
Rolled sweet-savory omelette cooked in thin layers. Related to the French omelette by egg, not by method.
Building blocks
Top-down view: Ready blocks stay closed; open Make to see nested components.
Beaten egg 150 g · preparation · structure
Whole egg150 g · ingredient · structure
French omelette 40 g · component · structure
Beaten egg 36 g · preparation · structure
Whole egg36 g · ingredient · structure
Unsalted butter4 g · ingredient · fat
Salt0 g · ingredient · seasoning
Sugar10 g · ingredient · sweetener
Soy sauce8 g · ingredient · seasoning
Mirin8 g · ingredient · liquid
Neutral oil10 g · ingredient · fat
Recipe build
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Steps
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History Unverified
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Sources
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Uses
- Beaten egg 150 g
- French omelette 40 g
- Sugar 10 g
- Soy sauce 8 g
- Mirin 8 g
- Neutral oil 10 g
Preparations used
Used in
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Similar in this layer
- Vegetable frittata 0.54
- French omelette plate 0.45
- Classic French omelette plate 0.44
- Service French omelette plate 0.42
- Expert French omelette plate 0.41
- Kuku sabzi 0.36
- Salsa macha eggs 0.34
- Migas 0.33
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 150.0 g Whole eggpath tamagoyaki → beaten-egg → whole-egg
- 35.9 g Whole eggpath tamagoyaki → french-omelette → beaten-egg → whole-egg
- 10.0 g Neutral oilpath tamagoyaki → neutral-oil
- 10.0 g Sugarpath tamagoyaki → sugar
- 8.0 g Mirinpath tamagoyaki → mirin
- 8.0 g Soy saucepath tamagoyaki → soy-sauce
- 3.6 g Unsalted butterpath tamagoyaki → french-omelette → unsalted-butter
- 0.5 g Saltpath tamagoyaki → french-omelette → salt