For Bentos! Honey and Vinegar Miso Tamagoyaki

For Bentos! Honey and Vinegar Miso Tamagoyaki

This is a mellow and finely textured tamagoyaki.
It has the sweetness of honey and the fragrance of white miso .
The secret behind the vivid yellow color is the vinegar!
Please enjoy the unique teture of this rolled omelette!


Vegetable oil (For cooking eggs)
as needed
Honey vinegar miso
White miso
1 tablespoon
1/2 tablespoon
1/2 tablespoon
a pinch
Ginger juice (if preferred)
a little


1. Mix the honey, vinegar, and miso together until smooth. Microwaving it for about 10 seconds will make it easier to mix.
2. Crack the eggs into a bowl and whisk until the egg white has disappeared. Add in the honey vinegar miso from step 1, and mix some more.
3. If you want to make it nicely, strain it through a tea sieve. You can skip this step!
4. Coat a tamagoyaki frying pan with a bit of vegetable oil, and pour in half of the egg mixture. Give it a quick big stir.
5. Push all the egg to one side once it is soft-set. A heat-resistant rubber spatula is a good tool to use.
6. Pour in the rest of the egg mixture, roll it up, and clean up the shape.

Story Behind this Recipe

My mom added leftover vinegar miso to tamagoyaki and fried it up. I use white miso, and replaced the sugar with honey. I sometimes also add ginger juice.