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. Optionally, shape the omelette with a bamboo mat for a tidier rectangle.
-
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.
- Optionally, wrap the finished roll in a bamboo mat if you want a tidier rectangle shape.
- Best eaten fresh, but can be stored in the fridge for up to 2 days. Now, let’s explore the tools and adaptations you can use to make tamagoyaki with ease in a U.S. kitchen.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Side Dish
- Method: Pan-Frying, Stovetop
- 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