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Japanese Omelette

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25min

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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

Based on your allergy profile, please note the following possible allergens:

Eggs

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare egg mixture

In a bowl, whisk together eggs, dashi stock, soy sauce, mirin, sugar, and salt until well combined.

2
Strain mixture

Pour the egg mixture through a fine-mesh strainer to remove any lumps.

3
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.

4
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.

5
Roll first layer

Using chopsticks or a spatula, gently roll the egg from one end of the pan to the other.

6
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.

7
Roll second layer

Once the new layer is almost set, roll the existing egg roll over it, starting from the previously rolled end.

8
Repeat process

Continue this process of adding thin layers and rolling until all the egg mixture is used.

9
Shape omelette

Once all the egg is cooked, gently press the roll into a rectangular shape using a bamboo mat or spatula.

10
Rest omelette

Remove from heat and let the omelette rest for 1-2 minutes.

11
Slice

Transfer the omelette to a cutting board and slice into 1-inch thick pieces.

12
Serve

Arrange the slices on a plate and serve warm or at room temperature.

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