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Tamagoyaki is a sweet and savory Japanese rolled omelet that is a popular breakfast dish. It features layers of cooked egg that are rolled together and sliced into neat rectangular pieces. The dish is light, protein-rich, and can be served warm or at room temperature with steamed rice.
Prep
10 min
Cook
15 min
Total
25 min
Servings
4 srv
Difficulty
Medium
Calories
280 kcal
For 4 serving(s)
Per serving
Crack 4 eggs into a bowl and whisk together with soy sauce, sugar, mirin, and dashi until well combined and slightly frothy
Heat a rectangular tamagoyaki pan or small non-stick skillet over medium heat and lightly coat with vegetable oil
Pour a thin layer of egg mixture into the pan and let it cook until just set but still slightly wet on top, about 1-2 minutes
Using chopsticks or a spatula, roll the cooked egg from one end to the other, pushing it to the far side of the pan
Lightly oil the empty space in the pan and pour another thin layer of egg mixture, tilting the pan to coat evenly
Once set but still wet on top, roll the new layer over the existing roll and push to the far side again
Repeat the process until all egg mixture is used and you have a thick rolled omelet
Remove from heat, let cool slightly, then transfer to a cutting board and slice into 1-inch thick pieces
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