Golden Tamagoyaki — Silky Layered Egg Roll
A silky Japanese rolled omelette with delicate layers, sweet-savory dashi broth, and a golden exterior. Slice and serve warm for a show-stopping breakfast, lunch, or light dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 265
- Protein
- 15g
Ingredients
- 6 whole large eggs
- 3 tbsp dashi broth (or water mixed with 1/4 tsp instant dashi powder)
- 1 tbsp soy sauce
- 1 tbsp mirin (or honey)
- ½ tsp sugar
- 2 tbsp neutral oil (for the pan)
- 1 whole scallion (thinly sliced, optional garnish)
Instructions
- 1
Whisk eggs in a bowl with dashi broth, soy sauce, mirin, and sugar until completely smooth and combined.
- 2
Heat oil in a 10-inch non-stick or well-seasoned skillet over medium-low heat until a drop of egg mixture sizzles gently.
- 3
Pour in one-quarter of the egg mixture, tilting the pan to spread it thin and even across the bottom.
- 4
When the top edges look set but the center is still wet, about 60 seconds, roll toward you tightly using a spatula or chopstick.
- 5
Push the roll to the far edge. Pour in another one-quarter of the mixture, tilting to fill the empty space, and repeat rolling 3 more times until all egg is used.
- 6
Slide the rolled omelette onto a cutting board, slice into 6–8 pieces, and serve hot with scallion if desired.
Tools you’ll need
- 10-inch non-stick or cast-iron skillet
- mixing bowl
- whisk
- silicone or wooden spatula
- cutting board
- sharp knife
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