Name: Fluffy Tofu Tamagoyaki
Cuisine: 和食
Ingredients: 1 egg; 50g silken tofu; 2g bonito flakes (katsuobushi); 1/2 tsp soy sauce; A pinch of salt; A pinch of vegetable oil

About "Fluffy Tofu Tamagoyaki"

This fluffy and voluminous tamagoyaki (Japanese rolled omelet) is made by combining just 1 egg with 50g of silken tofu. Adding bonito flakes directly to the egg mixture brings out a rich flavor without the need to make dashi. The addition of tofu slows down the cooking process, making the egg mixture easier to roll and ensuring it stays soft and delicious even after cooling. It is a versatile dish that works perfectly as a bento side, appetizer, or quick snack.

Video Timestamps

Tips for Making "Fluffy Tofu Tamagoyaki"

Ingredients
- Use silken tofu. While firm tofu works, silken tofu blends better with the egg mixture, resulting in a smoother texture.
Prep
- Add the bonito flakes directly to the bowl without making dashi. This is a great shortcut to add rich umami and flavor.
Prep
- Put all ingredients (egg, tofu, bonito flakes, soy sauce, and salt) in a bowl and mix well until no tofu lumps remain. Any leftover lumps will ruin the texture, so whisk thoroughly until smooth and slightly thick.
Heat control
- Thoroughly heat the pan over medium heat before coating it with vegetable oil and pouring in the egg. If the pan isn't hot enough, the oil won't coat it properly.
Cooking
- For the first layer, pour in two-thirds of the egg mixture and spread it evenly with a spatula. Because of the tofu, it cooks slower than usual, allowing you to spread it calmly over low-medium heat.
Cooking
- Don't worry if it tears or loses shape while rolling. Gently press down with a spatula after each roll to help the layers stick together beautifully.
Cooking
- After rolling the first layer and sliding it to the back, pour the remaining one-third of the mixture in front and under the roll. Patch any holes with a little egg. Cook over medium heat for 2 minutes, then roll again to shape.
Variations
- Mixing in green onions or crab sticks adds beautiful color. Serving with grated daikon radish and soy sauce is also highly recommended.

Ingredients for "Fluffy Tofu Tamagoyaki"

6 items

* Tap ingredient names to find on Amazon

1egg
50gsilken tofu
2gbonito flakes (katsuobushi)
1/2tsp soy sauce
Apinch of salt
Apinch of vegetable oil

How to Make "Fluffy Tofu Tamagoyaki"

1
Crack the egg into a bowl, and add the silken tofu, bonito flakes, soy sauce, and salt.
2
Whisk thoroughly until there are no tofu lumps left and the egg mixture becomes smooth and slightly thick.
3
Heat a tamagoyaki pan (or a small frying pan) thoroughly over medium heat, and coat it with a pinch of vegetable oil.
4
Pour in about two-thirds of the egg mixture, and use a spatula to spread it evenly across the pan.
5
Once the surface starts to set but is still slightly runny, roll it toward you. Gently press down with the spatula after each roll to secure it.
6
Slide the rolled egg to the far side of the pan. Pour the remaining one-third of the egg mixture into the empty space in front and under the rolled egg. If there are any holes, patch them with a little egg mixture.
7
Cook over medium heat for about 2 minutes. Once the egg is fully set, roll it toward you again to shape it.
8
Transfer to a cutting board, slice into bite-sized pieces, and plate. Serve with grated daikon radish and soy sauce if desired.

Detailed Commentary on "Fluffy Tofu Tamagoyaki"

* Content organized by topics from the video.

Satisfying Tamagoyaki with 1 Egg & Leftover Tofu

Hi, I'm culinary researcher Koh Kentetsu. Today, I'm bringing you a recipe from my '1.5-Line King Side Dish Series'—dishes that perfectly bridge the gap between a main course and a vegetable side. The stars of this dish are just one egg and a bit of leftover tofu that often sits in the fridge. By combining them, you can make a fluffy, voluminous tamagoyaki that is perfect for bento boxes, an extra side dish for dinner, or a snack with drinks. The best part of this recipe is how satisfying it is, despite using only one egg, and how easy it is to make. I'll show you how to make this convenient and delicious tamagoyaki, which is sure to be a lifesaver on busy mornings or when you just need one more dish.

The Secret to Smooth Texture and Rich Umami

Let's get cooking! The ingredients are 1 egg, 50g silken tofu, 2g bonito flakes, 1/2 tsp soy sauce, and a pinch of salt. We are using silken tofu for its smooth texture. While firm tofu works too, silken tofu blends better with the egg mixture for a velvety finish. Also, when making dashi-maki tamagoyaki, you would normally prepare bonito dashi, but here we add bonito flakes directly to easily boost the umami. This is a brilliant shortcut that saves you the trouble of making dashi while still adding a rich aroma. To prepare, simply crack the egg into a bowl and add the tofu, bonito flakes, soy sauce, and salt all at once.

Mash the Tofu Well for a Smooth Egg Mixture

Once all the ingredients are in the bowl, mix them together while breaking up the tofu. The key here is to mix thoroughly until the tofu becomes completely smooth and fully incorporated into the egg. If any tofu lumps remain, it will ruin the texture when cooked, so whisk it vigorously to create a cohesive mixture. Koh Kentetsu loves this tamagoyaki so much that he makes it every two to three days for his kids' bento boxes. It stays delicious and fragrant even when cold, so much so that he plans to keep packing it until they say they're tired of it! Once everything is well blended into a smooth, slightly thick liquid, your egg mixture is ready.

Pour More Egg Mixture First and Spread Evenly

Now, let's cook. Heat a tamagoyaki pan (or a small round frying pan) over medium heat and coat it with a pinch of vegetable oil. Make sure the pan is fully heated before pouring in the egg mixture; otherwise, the oil won't coat it properly. The trick here is to pour a larger amount of the egg mixture for the first layer—about two-thirds of the total volume. Immediately use a spatula to gently spread it out to an even thickness. Because of the tofu, this mixture cooks more slowly than a regular egg mixture. This allows you to take your time spreading it evenly over low-medium heat without rushing.

Don't Worry About Tearing! Tips for Rolling

Once the surface is soft-set, start rolling it toward you. Since it contains tofu, the egg is soft and tears easily, but don't worry—you can easily fix any tears or holes later. Gently press down with your spatula after each roll to help the layers stick together beautifully. Once rolled all the way, slide the egg to the far side of the pan. Next, pour the remaining one-third of the egg mixture into the empty space in front and slightly under the rolled egg. If you see any holes, patch them with a little leftover egg mixture. Cook over medium heat for about 2 minutes until the egg is set, then roll it toward you once more to shape it.

Fluffy Thanks to Tofu! Delicious Even Cold

Transfer the cooked tamagoyaki to a cutting board and slice it into bite-sized pieces. As you cut, you can feel how incredibly fluffy it is. You can also mix in chopped green onions or crab sticks before cooking for a pop of color. Plate it up and enjoy! One bite reveals an amazingly fluffy and juicy texture, thanks to the tofu. The directly added bonito flakes release a rich aroma, giving it a deep flavor that makes it hard to believe you didn't brew any dashi. The portion size of 1 egg and 50g of tofu is perfect for filling a bento gap or serving as a quick snack. It's also a great way to use up leftover tofu from making miso soup. It is delicious served with grated daikon radish and soy sauce, so please give it a try!

Fluffy & Voluminous Tamagoyaki with Just 1 Egg and Tofu