Recipe details
Breakfast
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Japanese Omelette
25min
2 servings
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Japanese Omelette, also known as Tamagoyaki, is a delicate and slightly sweet rolled omelette that's a staple in Japanese cuisine. This versatile dish is often served as part of a traditional Japanese breakfast, as a side dish, or as a popular item in bento boxes. The omelette is made by cooking thin layers of seasoned egg in a rectangular pan, rolling each layer to create a multi-layered effect. The result is a beautifully presented, light and fluffy omelette with a subtle sweetness that balances perfectly with the savory elements. Tamagoyaki showcases the Japanese culinary philosophy of simplicity and precision, turning a humble ingredient into an art form.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
0 g
2 g
Allergen Content
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Eggs
Ingredients
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Steps
Read instructions and get ready to cook
Prepare egg mixture
In a bowl, whisk together eggs, dashi stock, soy sauce, mirin, sugar, and salt until well combined.
Strain mixture
Pour the egg mixture through a fine-mesh strainer to remove any lumps.
Prepare pan
Heat a rectangular tamagoyaki pan (or a small non-stick skillet) over medium heat. Lightly oil the pan with a paper towel dipped in vegetable oil.
Cook first layer
Pour a thin layer of egg mixture into the pan, tilting to cover the bottom. Cook until the egg is almost set but still slightly wet on top.
Roll first layer
Using chopsticks or a spatula, gently roll the egg from one end of the pan to the other.
Cook second layer
Oil the exposed part of the pan, and pour another thin layer of egg mixture, lifting the rolled egg to let the new layer flow underneath.
Roll second layer
Once the new layer is almost set, roll the existing egg roll over it, starting from the previously rolled end.
Repeat process
Continue this process of adding thin layers and rolling until all the egg mixture is used.
Shape omelette
Once all the egg is cooked, gently press the roll into a rectangular shape using a bamboo mat or spatula.
Rest omelette
Remove from heat and let the omelette rest for 1-2 minutes.
Slice
Transfer the omelette to a cutting board and slice into 1-inch thick pieces.
Serve
Arrange the slices on a plate and serve warm or at room temperature.
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