Japanese Tamagoyaki (Sweet Rolled Omelette)

Name: Japanese Tamagoyaki (Sweet Rolled Omelette)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 4 large eggs; 45 ml dashi broth (or water with dashi powder); 5 ml soy sauce; 15 ml mirin; 5 g sugar; 5 ml vegetable oil

Difficulty

easy

Time

25m

Price Category

cheap

Calories

Medium

Tamagoyaki is a traditional Japanese rolled omelette, often enjoyed for breakfast, in bento boxes, or alongside sushi. Its sweet and savory flavor profile, combined with a soft, layered texture, makes it truly special. Preparing it requires a unique technique, but the result is a visually appealing and delicious dish. Try this authentic recipe and bring the flavors of Japan into your kitchen!

ingredients

2 Servings

4 large eggs45 ml dashi broth (or water with dashi powder)5 ml soy sauce15 ml mirin5 g sugar5 ml vegetable oil

Steps

Preparation

In a bowl, lightly beat the eggs. Add the dashi broth, soy sauce, mirin, and sugar. Mix until the sugar dissolves, but do not over-whisk the eggs.

First Layer

Heat a tamagoyaki pan (or a small non-stick pan) over medium heat. Lightly oil the pan using a paper towel. Pour a thin layer of egg mixture into the pan, just enough to cover the bottom. Cook for 1-2 minutes until the edges set but the top is still slightly runny.

Rolling and Layering

Carefully roll the cooked egg layer to one end of the pan. Re-oil the empty part of the pan, then pour another portion of egg mixture underneath the rolled egg. Lift the first roll slightly to allow the fresh egg to flow underneath. Cook for 1-2 minutes, then roll the new layer onto the previous one. Repeat this process until all the egg mixture is used up and you have a thick roll.

Shaping and Serving

Once the roll is complete, remove it from the pan and place it on a bamboo sushi mat or a cutting board. Gently press it to form a nice, rectangular shape. Let it rest for a few minutes, then slice it into 1-2 cm thick pieces. Serve warm or at room temperature.

Extra Tips

► Use a rectangular tamagoyaki pan if you have one, but a smaller, round pan can also work.

► Don't overcook the eggs; they should remain soft and juicy.

► Press the roll firmly with a bamboo mat to achieve a nice, even shape.

Nutrition

	Per 100g	Per Serving 150g
Calories	165 kcal	248 kcal
Protein	11g	17g
Fat	12g	18g
Carbohydrate	6g	9g
Fiber	0g	0g
Sugar	4g	6g