Description
A classic Japanese rolled omelette made with seasoned eggs, cooked in thin layers and rolled into a golden log. Perfect for breakfast, sushi, or bento boxes.
Ingredients
4 large eggs
1 tablespoon soy sauce (low-sodium works well)
1 tablespoon mirin (or a mix of sugar + water if avoiding alcohol)
1 teaspoon sugar
1 tablespoon dashi or ½ teaspoon instant dashi powder (optional)
Neutral oil for cooking
Optional: chopped scallions, shredded cheese, or nori strips
Instructions
Whisk eggs in a bowl until smooth. Stir in soy sauce, mirin, sugar, and dashi if using. Strain for a silkier texture.
Heat a tamagoyaki pan or small nonstick skillet over medium heat. Lightly oil the surface.
Pour a thin layer of the egg mixture, let it set slightly, then roll it toward one side with chopsticks or a spatula.
Push the rolled egg back to the starting side, oil the pan again, and pour in more egg. Roll each layer over the last.
Continue until all the mixture is used, then shape with a bamboo mat if desired.
Slice into even pieces and serve warm or at room temperature.
Notes
For a sweeter version, increase the sugar slightly.
Use tamari for a gluten-free variation.
Wrap the finished roll in a bamboo mat for a tidier rectangle shape.
Best eaten fresh, but can be stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Side Dish
- Method: Stovetop, Pan-Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice (approx. 1/6 of roll)
- Calories: 90 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 185 mg