Make-Ahead Frozen Tamagoyaki (Japanese Rolled Omelet) – Thaws Naturally in Lunchboxes!

Name: Make-Ahead Frozen Tamagoyaki (Japanese Rolled Omelet) – Thaws Naturally in Lunchboxes!
Yield: Serves 1 serving
Ingredients: 3 large eggs; 1 tablespoon water (15 ml); 1 teaspoon cornstarch (3 g); 1 teaspoon white dashi (5 ml); 1 teaspoon mayonnaise (5 ml); 2 teaspoons sugar (8 g)

KNaMMi @cook_40076445

Easy! With mayonnaise and sugar, the texture stays soft even after freezing.
Recipe background:
Perfect for lunchboxes!

KNaMMi @cook_40076445

Easy! With mayonnaise and sugar, the texture stays soft even after freezing.
Recipe background:
Perfect for lunchboxes!

Saved

Ingredients

Serves 1 serving

3large eggs
1 tablespoonwater (15 ml)
1 teaspooncornstarch (3 g)
1 teaspoonwhite dashi (5 ml)
1 teaspoonmayonnaise (5 ml)
2 teaspoonssugar (8 g)

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Steps

1

In a bowl, add all the seasonings except the eggs to the water and mix well. Crack in the eggs and gently mix, cutting through the egg whites without overbeating.
2

Cook the tamagoyaki (rolled omelet) and shape it using a bamboo sushi mat. To make cleanup easier, line the mat with plastic wrap before shaping.
3

Once the omelet has cooled completely, cut it into portions and freeze. For lunchboxes, wrap each serving in plastic wrap before freezing.
4

To thaw, place in the refrigerator or pack it frozen in your lunchbox in the morning—it will thaw naturally by lunchtime.