A Japanese rolled omelette built up from several thin layers of beaten egg seasoned with dashi, soy and a little sugar, cooked in a rectangular pan and rolled over on itself again and again into a dense, layered block. Sliced, it shows fine concentric rings; the texture is soft and moist and the flavour gently sweet-savoury. It appears in lunchboxes, on sushi, and as a breakfast or izakaya dish.
Where it comes from
A classic of Japanese home and sushi cooking, cooked in the rectangular makiyakinabe pan that gives it its layered form.
In the kitchen
Sliced for bento and breakfast, laid over sushi rice as tamago nigiri, or served as a side.
Nutrition (per 100g)
~150kcalCal
~10.0gProtein
~10.0gFat
~5.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
