Japanese Tamagoyaki (Sweet Egg Roll)
A tender, slightly sweet rolled omelet that's a Japanese breakfast staple. Layered with dashi broth and mirin for delicate flavor.
- Total time
- 15 min
- Servings
- 2
- Calories
- 185
- Protein
- 10g
Ingredients
- 4 whole large eggs
- 3 tbsp dashi broth (or water)
- 1.5 tbsp mirin (sweet rice wine)
- ½ tbsp soy sauce
- ½ tsp sugar
- 1 tbsp vegetable oil
- ⅛ tsp salt
Instructions
- 1
Crack eggs into a bowl and whisk until well combined and pale, about 1 minute. Add dashi broth, mirin, soy sauce, sugar, and salt to the eggs and whisk until the mixture is uniform and slightly frothy.
- 2
Heat a rectangular tamagoyaki pan (or 8-inch nonstick skillet) over medium heat and lightly oil the entire cooking surface. Let the pan heat for 30 seconds until shimmering.
- 3
Pour one-quarter of the egg mixture into the pan and tilt to spread evenly. Cook for 20-30 seconds until the bottom sets but the top is still slightly wet, then use chopsticks or a spatula to gently push the cooked edge toward one side, tilting the pan so uncooked egg flows into the empty space.
- 4
When the new layer is almost set (about 20 seconds), roll the cooked portion toward the empty side using your spatula or chopsticks, creating a compact log. Push the roll to the far end of the pan.
- 5
Pour another quarter of the egg mixture into the empty space, lifting the roll slightly so the raw egg flows underneath. Cook until nearly set, then roll the entire log toward the far end again, repeating this process 2 more times with the remaining egg mixture.
- 6
Once all egg is incorporated and the roll is golden brown on the outside (about 4-5 minutes total), slide the tamagoyaki onto a cutting board. Let it rest for 1 minute, then slice into 6-8 pieces using a sharp knife.
- 7
Serve warm on a small plate with a dab of Japanese mustard or a light drizzle of soy sauce on the side. Enjoy with steamed rice and miso soup for an authentic Japanese breakfast.
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