Japanese · side
Tamagoyaki (玉子焼き)
Tamagoyaki (玉子焼き) reads umami 7.2, salinity 5.6 and sweetness 5.2 on Palate's 0–10 flavor X-ray — a Japanese side, about 15 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 8.0 / 10
- Sweet & Fruity — 5.2 / 10
- Sour & Bright — 0.8 / 10
- Bitter & Earthy — 0.9 / 10
- Rich & Fat — 3.6 / 10
- Aromatic & Spice — 0.7 / 10
The measured notes (of 18)
Umami 7.2 · Salinity 5.6 · Sweetness 5.2 · Richness 3.5 · Funk & Ferment 3.2 · Sourness 0.8 · Earthy 0.8 · Herbaceous 0.7 · Bitterness 0.6 · Nutty 0.6
What's in it (7)
- 4 eggs
- 3 tbsp dashi
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- salt to taste
- 1 tsp vegetable oil
Time & effort: about 15 min (12 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 176.2 kcal, 11.7 g protein, 10.8 g fat, 7.6 g carbs
Dietary: Contains egg — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Beat eggs with dashi, soy sauce, mirin, and sugar until well combined.
- Cook a thin layer of egg in a rectangular tamagoyaki pan over medium heat, roll it toward one end while still soft, push it back, and pour in a fresh layer.
- Repeat the roll-and-pour process 3 to 4 times, then remove and slice.
Dishes with a similar flavor shape
- Beef Chow Fun — Chinese · Cantonese
- Pork Tonkatsu — Japanese
- Kabocha no Nimono (Pumpkin Simmered in Dashi) — Japanese
- Claypot Rice with Lap Cheong (Bo Zai Fan) — Chinese · Cantonese
- Horenso no Goma-ae (Spinach Dressed in Ground Sesame) — Japanese
Keep reading: what umami, salinity, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.