Cherry blossom tamagoyaki (Sakura Japanese Omelette 🌸). Time for a springtime picnic~

Ingredients

• 4 large Eggs (Separate one egg white; keep the remaining three eggs whole)
• 1 tablespoon Granulated Sugar (Adds subtle sweetness)
• 0.5 teaspoon Salt (Fine sea salt preferred)
• 1 tablespoon Cornstarch (Helps give the omelette a silky texture)
• 2 tablespoons Water (Adjust consistency of egg white mixture)
• 2 stalks Green Onions (Finely chopped; adds fresh flavor)
• 1 tablespoon Edible Sakura Petals (Pickled cherry blossom petals; optional garnish)
• 2 tablespoons Vegetable Oil (For brushing the pan; use a neutral oil)
• 1 teaspoon All-Purpose Flour (Light dusting to prevent sticking)
• to taste Ketchup (For serving; adds a sweet‑tangy finish)

Instructions

1. Separate Egg White

   Crack four large eggs into a bowl. Carefully separate one egg white from its yolk and set the white aside in a separate small bowl. Keep the remaining three whole eggs together.

   Time: PT2M

2. Prepare Egg‑White Mixture

   To the bowl with the single egg white, add 1 Tbsp granulated sugar, ½ tsp salt, 1 Tbsp cornstarch, 2 Tbsp water, and the finely chopped green onions. Whisk until the mixture is smooth and slightly frothy.

   Time: PT3M

3. Lightly Dust the Pan

   Place the non‑stick skillet on the stove over medium‑low heat. Sprinkle the 1 tsp all‑purpose flour onto the pan surface and quickly swirl to create a thin dusting, then discard any excess.

   Time: PT1M

   Temperature: medium-low

4. First Thin Layer

   Brush a thin layer of vegetable oil over the flour‑dusted pan. Pour just enough egg‑white mixture to cover the bottom (about ¼ cup). Tilt the pan to spread evenly. Cook until the surface is set but still slightly translucent, about 30‑40 seconds.

   Time: PT2M

   Temperature: medium-low

5. Roll the First Layer

   Using the spatula, gently roll the cooked layer from one side of the pan to the opposite side, forming a tight roll. Push the roll to one edge of the pan and keep it there.

   Time: PT1M

6. Add Subsequent Layers

   Brush another thin layer of oil onto the exposed pan surface. Pour another thin layer of the egg‑white mixture, letting it flow under the existing roll. Cook until just set, then roll the whole stack over the new layer. Repeat this process 2‑3 more times until all mixture is used, creating 3‑4 layers total.

   Time: PT5M

   Temperature: medium-low

7. Final Touch and Garnish

   When the outermost layer is no longer translucent, give the roll a final gentle press with the spatula, then slide it onto a cutting board. Slice the tamagoyaki into ½‑inch thick pieces. Drizzle or serve with ketchup on the side and sprinkle the edible sakura petals over the top for a fragrant finish.

   Time: PT2M

Nutrition Facts

Calories

210

Protein

12 g

Carbohydrates

8 g

Fat

12 g

Fiber

0 g