Golden Tamagoyaki & Sushi Rice Bowl
Silky Japanese rolled omelette with sweet-savory dashi flavor, sliced and served over warm sushi rice. A showstopping 20-minute dinner that looks fancy but tastes homey.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 12g
Ingredients
- 4 large eggs
- 3 tbsp dashi stock (or water mixed with 0.5 tsp dashi powder)
- 1.5 tbsp mirin (sweet rice wine)
- ¾ tbsp soy sauce
- 1.5 cups sushi rice (cooked)
- 1 tbsp neutral oil (for pan)
Instructions
- 1
Whisk together eggs, dashi, mirin, and soy sauce until pale and completely smooth.
- 2
Heat oil in a 9-inch nonstick or seasoned cast-iron skillet over medium-high until shimmering.
- 3
Pour one-third of the egg mixture into the pan and let it set, ~60 seconds, until the bottom is just set but top is still wet.
- 4
Using chopsticks or a spatula, gently roll the omelette toward you into a log, then push it to the far side of the pan.
- 5
Pour another third of the egg mixture into the empty space, tilting the pan so it flows under the rolled log.
- 6
Once the new layer sets, roll the entire log toward you again, creating a thicker roll, then push to the far side.
- 7
Repeat with the final third of egg mixture, rolling until you have a thick golden log, ~2 minutes total for this final layer.
- 8
Slide the tamagoyaki onto a cutting board and slice into six 1-inch-thick pieces while still warm.
- 9
Divide warm sushi rice between two bowls and arrange three tamagoyaki slices on top. Serve immediately.
Tools you’ll need
- 9-inch nonstick or seasoned cast-iron skillet
- medium bowl
- whisk
- chopsticks or silicone spatula
- cutting board
- sharp knife
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