I don't really like talking about my flair... (insolentmuse) wrote in bento_recipes,
I don't really like talking about my flair...

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Gimpy Tamago

Photo Examples found onine for reference, will be replaced with my own images soon

This is my own altered Tamago recipe that I threw together when I was short on some more traditional ingredients, but honestly, it came out ridiculously delicious and now I make it this way 90% of the time.

I have put brand names in, as it's what I use and prefer, but obviously you can use whatever brand you like!

This recipe makes 4 nice-sized rolls. I manage to make them come out quite nice and tight even without pressing them in the bamboo mat, but I still like to use it to condense it a bit more and squeeze out any extra butter/oil.

A rectangular tamago pan is helpful, but not required


  • Egg, fresh, 8 large

  • Soy Sauce, 2 tbsp (I use the low sodium)

  • Nakano Seasoned Rice Vinegar, 2 tbsp

  • Water, 1 fl oz

  • Granulated Sugar, 6 tsp

  • Smart Balance Buttery Spread, 2 tbs


Mix everything but butter.

Melt butter.

Prepare a pot or pan with high sides with butter. (I use a rectangular tamago pan, but a regular one works too)
Rolling Bento
Pour enough mixture into pan to coat bottom.

When partially cooked through, fold egg over and over to one end of the pot (in a "roll")

Add more egg mixture, making sure to get under your roll.

When cooked enough, roll again.

Repeat until you have used 1/4 of mix.

Remove roll and cool, you can also press it with a bamboo mat to shape into more of a square.

Repeat until you have four rolls.


Nutrition Information (Per Full Roll - recipe makes 4 full rolls)
(Please remember that this information is based on the brands and amounts used above)

* Calories: 227.6
* Total Fat: 14.5 g
* Cholesterol: 425.0 mg
* Sodium: 742.1 mg
* Total Carbs: 10.6 g
* Dietary Fiber: 0.1 g
* Protein: 13.0 g

I usually end up with half of a roll in my bento if I am eating it plain. If I am using it to make sushi, I end up with a bit less.
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