Low-Carb Japanese Tamago Tofu Omelette

Name: Low-Carb Japanese Tamago Tofu Omelette
Total time: 15 min
Yield: 1 serving
Cuisine: Japanese
Ingredients: 1 large egg; 100g silken tofu; 1 tbsp dashi stock (low-sodium); 1 tsp soy sauce (low-sodium); 1 green onion, finely chopped; 1 tsp sesame oil; Pinch of salt

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15 minTotal time

EasyDifficulty

180kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Silken tofu Soft tofu, blended until smooth
Dashi stock An equal amount of light vegetable stock
Sesame oil A neutral cooking oil

Nutrition per serving

Estimated values for 1 serving, 180 kcal

Protein10 g

Carbohydrates5 g

Fat13 g

Fiber 1 g · Sugar 2 g · Sodium 350 mg

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A delicate and fluffy Japanese-style omelette made with silken tofu and eggs for a light, low-carb breakfast. Infused with traditional dashi flavors and scallions for an authentic taste.

Breakfast Dish Japanese Low-Carb

Steps

In a bowl, gently mash the silken tofu until smooth.
Beat the egg in a separate bowl and combine with the mashed tofu.
Add dashi stock, soy sauce, chopped green onion, and a pinch of salt to the mixture.
Heat sesame oil in a non-stick pan over medium-low heat.
Pour the mixture into the pan and cook gently, stirring occasionally, until the edges start to set.
Carefully fold the omelette in half and cook for another 1-2 minutes until fully set but still soft.
Slide onto a plate and serve warm.

Tips for Low-Carb Japanese Tamago Tofu Omelette

A smooth, uniform mixture helps the omelette stay tender; visible tofu lumps can make the texture uneven.
Use a small non-stick pan so the soft mixture folds without spreading too thin.
Serve as soon as it is cooked; the delicate texture firms as it cools.

Drink pairing

A crisp, dry sake
Its clean, subtle character complements the omelette’s delicate texture and savory dashi notes.

0% option: Unsweetened green tea

Storage

Refrigerate leftovers within 2 hours in a covered container and eat within 3–4 days. Reheat until steaming hot; the omelette may be less fluffy after chilling.