Local name: 玉子焼き
Tamagoyaki, the lightly sweet soy-seasoned rolled omelette, here enriched with finely shredded chard. It goes into a bento box.
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Photo: 極地狐, CC BY 2.0
The Japanese rectangular pan makes rolling easier, but a round pan works too. Use tamari labelled wheat free instead of soy sauce for a gluten-free version.
An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.
A small round non-stick pan works: the roll simply gets rounded ends, which you trim off when slicing. The motion is the same, roll it towards you then push the roll back to the far side before pouring the next layer.
You have to lift the finished roll as you pour the next layer so the raw egg runs underneath and joins them. And do not let a layer set completely before rolling: still slightly wet on top, it bonds to the one before.
Use tamari labelled wheat free in place of the soy sauce, which is the only source of wheat here. The eggs, honey, chard and sesame are all naturally gluten-free.
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