How many calories are in Tamagoyaki?
Tamagoyaki has about 342 calories per serving based on the current ingredient list and serving size on this page.
InternationalBreakfastVegetarianLow CarbQuick Meals30 Minute MealsFat Loss Friendly
Tamagoyaki
Tamagoyaki is a Breakfast international recipe with 342 calories per serving, nutrition details, and step-by-step preparation guidance.
Calories
342 kcal
Total Time
15 min
Servings
1
Protein
21.2 g
About This Recipe
The story behind Tamagoyaki
Tamagoyaki is a breakfast recipe with broad, cross-cultural appeal rather than roots in a single national cuisine. Dishes like this travel easily between kitchens and regions, picking up local ingredients and techniques along the way, which is why you will find so many variations built around egg, granulated sugar, and rice vinegar.
Like most enduring breakfast recipes, this one is less about a rigid formula and more about balance. The version on this page is written for 1 serving and lands at roughly 342 calories each, so you can see exactly how it fits your day before you start cooking.
Plan for about 15 minutes from start to finish. The steps below keep the method approachable for a home cook while staying close to the flavors that make Tamagoyaki worth coming back to.
Ingredients
- Egg3 count (165 g)
- Granulated Sugar2 teaspoon (10 g)
- Rice Vinegar1/3 tablespoon (5 g)
- Soy Sauce1 teaspoon (5 g)
- Oil2 teaspoon (7 ml)
Instructions
- 1
Step 1
For this recipe you can use rice vinegar or regular vinegar.
- 2
Step 2
Beat the eggs and add the soy sauce, rice vinegar, sugar and a pinch of salt. Mix well.
- 3
Step 3
If you have dashi, mix with water and add to the previous mixture. The amount will be twice the amount of soy sauce.
- 4
Step 4
Heat half of the oil in a rectangular pan over medium heat and add 1/3 of the egg mixture.
- 5
Step 5
Once the bottom of the egg has set, roll it up and add the remaining oil along with 1/3 of the egg.
- 6
Step 6
Lift the roll to allow the egg mixture to flow under it. Once set, roll up again. Repeat until you have a larger roll.
- 7
Step 7
Serve hot.
Nutrition Snapshot
Macros and micros at a glance
37/ 100
Forkd Score · Limited
This recipe scores well for protein density relative to its per-serving calories.
Calories
342
Protein
21.2g
Carbs
11.4g
Fat
22.2g
Fiber
0g
Micronutrients
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Vegetarian
Yes
Vegan
No
Gluten Free
No
Dairy Free
No
Allergens
EggTree NutSoy
Meal Prep and Storage
Make it easier to prep ahead
Tamagoyaki can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.
Frequently Asked Questions
Common questions about Tamagoyaki
How long does Tamagoyaki take to make?
Tamagoyaki takes about 15 minutes from start to finish. That is roughly about 15 minutes of prep. Actual times vary with your equipment and how much you prep in advance.
What ingredients can I substitute in Tamagoyaki?
Most ingredients in Tamagoyaki can be swapped for what you have on hand. Keep substitutions in the same role, trade one vegetable for another, one starch for another, or a protein for a similar protein, so cooking times and texture stay close. For dietary needs you can swap Soy Sauce for a gluten-free equivalent. Larger swaps will shift the calories and macros shown on this page.
How should I store leftover Tamagoyaki?
Tamagoyaki can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style. Let it cool before sealing, and keep it refrigerated rather than at room temperature.
Can I freeze Tamagoyaki?
Yes, Tamagoyaki generally freezes well. Cool it completely, portion it into airtight freezer-safe containers, and freeze for up to 2 to 3 months. Thaw overnight in the fridge before reheating.
How do I reheat Tamagoyaki?
Reheat Tamagoyaki gently until it is piping hot throughout. The microwave is quickest for single portions, while the stovetop or oven keeps the texture closer to fresh. Add a splash of water or oil if it looks dry.
Can I scale Tamagoyaki up or down?
Yes. Tamagoyaki is written for 1 serving, and you can multiply or divide every ingredient by the same factor to scale it. Keep the ratios identical and check for doneness rather than watching the clock, since cooking times change only slightly. The calories and macros above are per serving, so they stay the same when you scale evenly.
What pan or dish should I use for Tamagoyaki?
A nonstick skillet or a small baking dish handles Tamagoyaki well, depending on whether it is cooked on the stovetop or in the oven.
How do I know when Tamagoyaki is cooked properly?
Tamagoyaki is ready when the egg is fully cooked through, no pink in the center for meat, opaque and flaky for fish, and set for eggs. Checking the thickest part with a thermometer or a clean cut is the most reliable test.
Is Tamagoyaki suitable for vegetarians?
Yes. Tamagoyaki is suitable for vegetarians as written.
Is Tamagoyaki gluten-free?
Tamagoyaki is not reliably gluten-free as written because it includes Soy Sauce. You can often adapt it with gluten-free swaps if needed.
Are there any allergen ingredients in Tamagoyaki?
Yes. This recipe includes Egg, Tree Nut, and Soy. Always review ingredient labels if you are cooking for an allergy-sensitive household.
Can I make Tamagoyaki ahead of time?
Tamagoyaki can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.
How can I adjust Tamagoyaki for my calorie or macro goals?
To make Tamagoyaki higher in protein, add a lean protein source or swap part of the starch for a higher-protein ingredient. To lower calories, reduce calorie-dense toppings or oils while keeping the core ingredients the same.
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