Japanese Tamagoyaki (Rolled Omelette)
A sweet, savory, and slightly bouncy layered omelette that’s rolled in a rectangular pan one thin layer at a time. A staple of Japanese bento boxes and breakfast tables.
Ingredients
- 4 large eggs
- 2 tablespoons dashi stock (or water with a pinch of dashi powder)
- 2 teaspoons sugar
- 1 teaspoon mirin
- 1/2 teaspoon soy sauce
- Pinch of salt
- Vegetable oil for cooking
Instructions
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1
Beat eggs gently (don’t whisk too vigorously or incorporate air). Add dashi, sugar, mirin, soy sauce, and salt. Mix until combined. Strain through a fine sieve for a smoother texture.
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2
Heat a tamagoyaki pan (rectangular) or small non-stick skillet over medium-low heat. Oil lightly with a paper towel dipped in oil.
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3
Pour a thin layer of the egg mixture (about 1/4 of it) into the pan, tilting to cover the surface. When the egg is about 80% set (still slightly wet on top), use chopsticks to roll it from one end to the other, pushing it to the far edge of the pan.
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4
Oil the empty part of the pan. Pour another thin layer of egg. Lift the rolled egg so the new layer runs underneath it. When mostly set, roll again from the far end toward you, wrapping the new layer around the existing roll. Repeat until all egg is used (usually 3-4 layers).
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5
Shape by pressing in the pan for a moment. Slice into 1-inch pieces. Serve with grated daikon and soy sauce.
