Bento-Style Tamagoyaki with Imitation Crab

Name: Bento-Style Tamagoyaki with Imitation Crab
Yield: Serves 2 servings
Ingredients: 2 large eggs; 2 teaspoons sugar (8 grams); 1/2 teaspoon white dashi (2.5 ml); as needed Vegetable oil,

和☆2049 @cook_40095738

Thank you to the 100 people who have made this recipe and shared their feedback! This tamagoyaki (Japanese rolled omelet) is a staple in our family’s bento lunches. The red color from the imitation crab sticks adds a nice accent!

Recipe background:
I wanted a pop of red in our bento! Adding imitation crab sticks to tamagoyaki turned out delicious. Now it’s our family’s go-to tamagoyaki.

Thank you to everyone who has made this for their bento lunches!

Featured on March 14, 2016—thank you!
Featured again on May 3, 2020—thank you!

Recipe background:
I wanted a pop of red in our bento! Adding imitation crab sticks to tamagoyaki turned out delicious. Now it’s our family’s go-to tamagoyaki.

Thank you to everyone who has made this for their bento lunches!

Featured on March 14, 2016—thank you!
Featured again on May 3, 2020—thank you!

和☆2049 @cook_40095738

Recipe background:
I wanted a pop of red in our bento! Adding imitation crab sticks to tamagoyaki turned out delicious. Now it’s our family’s go-to tamagoyaki.

Thank you to everyone who has made this for their bento lunches!

Featured on March 14, 2016—thank you!
Featured again on May 3, 2020—thank you!

Recipe background:
I wanted a pop of red in our bento! Adding imitation crab sticks to tamagoyaki turned out delicious. Now it’s our family’s go-to tamagoyaki.

Thank you to everyone who has made this for their bento lunches!

Featured on March 14, 2016—thank you!
Featured again on May 3, 2020—thank you!

Saved

Ingredients

Serves 2 servings

2large eggs
2 teaspoonssugar (8 grams)
1/2 teaspoonwhite dashi (2.5 ml)
as neededVegetable oil,

Saved

Steps

1

Beat the eggs with the sugar and white dashi, mixing gently to break up the whites.
2

Heat a tamagoyaki pan (or small nonstick skillet) with vegetable oil. Pour in one-third of the egg mixture.
3

Lay imitation crab sticks horizontally near the front edge of the pan.
4

Pour in half of the remaining egg mixture in two additions, rolling the omelet each time. Add more oil as needed between additions.
5

After rolling, cook over low heat until the omelet is cooked through.
6

It’s also delicious with imitation crab and spinach added.
7

Featured in Cookpad News on December 10, 2021—thank you!
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