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Japanese Rolled Omelette (Tamagoyaki) with Shredded Chicken and Spinach

Japanese Rolled Omelette (Tamagoyaki) with Shredded Chicken and Spinach

Ingredients (Serves 2)

Egg240 g
Chicken Breast115 g
Spinach60 g
Avocado65 g
Soy Sauce7.5 ml
Mirin5 ml
Dashi stock15 ml
Sesame Oil2.5 ml
Olive Oil2.5 ml
Green Onion0.5 stalk

Instructions

1
Poach or pan-cook chicken breast until cooked through. Shred it finely and set aside.
2
In a bowl, whisk eggs with soy sauce, mirin, and dashi stock.
3
Heat olive oil in a non-stick rectangular tamagoyaki pan (or small round pan) over medium-low heat.
4
Add half the spinach and cook until wilted. Remove and set aside.
5
Pour a thin layer of egg mixture into the pan, tilting to coat the bottom. As it sets, add half of the shredded chicken and spinach over one half of the omelette.
6
Once mostly set but still slightly wet on top, carefully roll the omelette from one end to the other. Push the rolled omelette to one side of the pan.
7
Add a bit more olive oil if needed, then pour another thin layer of egg mixture, lifting the rolled omelette slightly to let the new egg flow underneath. Repeat the filling and rolling process with remaining ingredients.
8
Continue until all egg mixture, chicken, and spinach are used, creating a multi-layered omelette.
9
Slice the tamagoyaki into 2-3 cm thick pieces.
10
Serve immediately, garnished with sliced green onion and diced avocado on the side.
Japanese Rolled Omelette (Tamagoyaki) with Shredded Chicken and Spinach
Featured Recipe
Breakfast
22 min
Medium
High Protein
Low Carb
Quick Meal
High Protein

Japanese Rolled Omelette (Tamagoyaki) with Shredded Chicken and Spinach

A savory Japanese rolled omelette filled with tender shredded chicken breast and fresh spinach, offering a unique and satisfying low-carb breakfast. Served with fresh avocado.

22 min
2 servings
MEDIUM
Breakfast
22 min
Medium
High Protein
Low Carb
Nutrition Facts
663
Calories
62g
Protein
13g
Carbs
40g
Fat
🎉
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Ingredients

Servings:
2
Main Ingredients1
  • Chicken Breast115 g
Vegetables & Herbs2
  • Spinach60 g
  • Green Onion0.5 stalk
Pantry Staples2
  • Sesame Oil2.5 ml
  • Olive Oil2.5 ml
Additional Items5
  • Egg240 g
  • Avocado65 g
  • Soy Sauce7.5 ml
  • Mirin5 ml
  • Dashi stock15 ml

Instructions

  1. 1
    Step 1

    Poach or pan-cook chicken breast until cooked through. Shred it finely and set aside.

  2. 2
    Step 2

    In a bowl, whisk eggs with soy sauce, mirin, and dashi stock.

  3. 3
    Step 3

    Heat olive oil in a non-stick rectangular tamagoyaki pan (or small round pan) over medium-low heat.

  4. 4
    Step 4

    Add half the spinach and cook until wilted. Remove and set aside.

  5. 5
    Step 5

    Pour a thin layer of egg mixture into the pan, tilting to coat the bottom. As it sets, add half of the shredded chicken and spinach over one half of the omelette.

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