Tamagoyaki Rolled Egg Omelet

Tamagoyaki is a beautifully rolled omelet that features a delicate balance of sweetness and umami. It's soft, fluffy, and perfect for serving at breakfast or as part of a Japanese-style lunch.

Nutrition · per serving

120kcal

8gProtein

1gCarbs

9gFat

0gFiber

4 servings

Ingredients

5 items

Eggs

Eggs8 large

Seasonings

Soy sauce20 ml

Mirin20 ml

Dashi stock60 ml

Cooking Essentials

Neutral oil30 ml

Tips

•For best results, use a non-stick pan designed for tamagoyaki, which has raised edges to help in rolling.

Steps

1
In a large bowl, crack the eggs and whisk them until fully combined but not frothy.
8 large Eggs
2
Add the soy sauce, mirin, and dashi stock to the eggs. Whisk gently to combine the ingredients.
20 ml Soy sauce20 ml Mirin60 ml Dashi stock
3
Heat a tamagoyaki pan or a non-stick frying pan over medium heat and lightly coat with neutral oil. Use a paper towel to spread the oil evenly.
30 ml Neutral oil
4
Pour a ladleful of the egg mixture into the pan, swirling to cover the surface thinly. Allow the egg to cook until the edges are set but the top is still slightly runny.
5
Using chopsticks or a spatula, carefully roll the egg from one side to the other. Push the rolled omelet to one side of the pan.
6
Add another ladleful of the egg mixture into the empty side of the pan, lifting the rolled omelet slightly to let the egg flow underneath.
7
Once the new layer is set at the edges, roll the existing omelet over the new layer. Repeat this process until all the egg mixture is used, forming a multi-layered roll.
8
Once cooked, carefully transfer the rolled omelet to a cutting board and let it cool slightly. Slice into sections and serve warm or at room temperature.

Origin & History

Tamagoyaki, or 'grilled egg,' has origins in Japan and is traditionally served as part of breakfast or as a side dish in bento boxes. Its sweet-savory flavor profile reflects the balance of flavors characteristic of Japanese cuisine.

japanese omelet breakfast vegetarian home cooking easy traditional

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Steps

In a large bowl, crack the eggs and whisk them until fully combined but not frothy.

8 large Eggs

Add the soy sauce, mirin, and dashi stock to the eggs. Whisk gently to combine the ingredients.

20 ml Soy sauce20 ml Mirin60 ml Dashi stock

Heat a tamagoyaki pan or a non-stick frying pan over medium heat and lightly coat with neutral oil. Use a paper towel to spread the oil evenly.

30 ml Neutral oil

Pour a ladleful of the egg mixture into the pan, swirling to cover the surface thinly. Allow the egg to cook until the edges are set but the top is still slightly runny.

Using chopsticks or a spatula, carefully roll the egg from one side to the other. Push the rolled omelet to one side of the pan.

Add another ladleful of the egg mixture into the empty side of the pan, lifting the rolled omelet slightly to let the egg flow underneath.

Once the new layer is set at the edges, roll the existing omelet over the new layer. Repeat this process until all the egg mixture is used, forming a multi-layered roll.

Once cooked, carefully transfer the rolled omelet to a cutting board and let it cool slightly. Slice into sections and serve warm or at room temperature.