Tamagoyaki (Japanese Rolled Omelette)
A delicate, subtly sweet Japanese rolled omelette made by layering thin sheets of seasoned egg. Perfect as a side dish, sushi filling, or light breakfast.
- Total time
- 20 min
- Servings
- 2
- Calories
- 165
- Protein
- 12g
Ingredients
- 4 whole large eggs
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 teaspoon mirin (sweet rice wine)
- 2 tablespoons dashi (Japanese stock)
- 1 teaspoon vegetable oil
Instructions
- 1
In a small bowl, whisk together eggs, sugar, soy sauce, mirin, and dashi until well combined and slightly frothy.
- 2
Strain the egg mixture through a fine-mesh sieve into another bowl to remove any lumps and large bits of egg white.
- 3
Heat a tamagoyaki pan or small non-stick skillet over medium heat. Lightly oil the surface with a paper towel.
- 4
Pour in one-quarter of the egg mixture, tilting the pan to spread evenly into a thin, even layer. Cook for 20-30 seconds until the surface is just set but still slightly wet.
- 5
Using chopsticks or a silicone spatula, roll the cooked egg layer tightly toward you, pushing it to one side of the pan.
- 6
Oil the empty side of the pan, pour another quarter of the egg mixture in, and let it set slightly. Then roll it over the first layer and continue rolling.
- 7
Repeat with remaining egg mixture, rolling each new layer with the previous ones until all egg is used and you have a thick roll.
- 8
Transfer the roll to a cutting board and let cool for 2 minutes. Slice into half-inch rounds with a sharp knife, wiping between cuts.
Tools you’ll need
- tamagoyaki pan (or small 6-inch non-stick skillet)
- fine-mesh sieve
- small mixing bowl
- whisk
- chopsticks or silicone spatula
- cutting board
- sharp chef's knife
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