Description
Japanese Tamago, or Tamagoyaki, is a delicate rolled omelet with a balance of sweet and savory flavors. Made with eggs, dashi, soy sauce, and sugar, this traditional Japanese dish is fluffy, layered, and versatile—perfect for breakfast, sushi, or as a side dish. Ready in just 15 minutes, it’s an authentic and elegant recipe that showcases classic Japanese flavors.
Ingredients
4 eggs
1/4 cup prepared dashi stock
1 tablespoon white sugar
1/2 teaspoon soy sauce
1/2 teaspoon vegetable oil, or more as needed
Instructions
- In a bowl, beat eggs until smooth. Whisk in dashi stock, sugar, and soy sauce until sugar dissolves.
- Lightly oil a nonstick skillet and heat over medium heat.
- Pour a thin layer of egg mixture into the skillet, swirling to coat the bottom. Cook for about 1 minute until bottom is set but top is slightly soft.
- Using a spatula, carefully lift one edge and roll up the egg layer.
- Push the rolled omelet to one side. Lightly oil the pan again.
- Pour in another thin layer of egg mixture, lifting the roll slightly so it flows underneath. Cook briefly, then roll the omelet into the new layer.
- Repeat until all egg mixture is used, oiling pan as needed.
- Remove omelet from skillet and place on a serving platter.
- Slice into 6 pieces and serve warm or at room temperature.
Notes
- A rectangular Tamagoyaki pan makes rolling easier, but a round nonstick pan works fine.
- Keep layers thin to avoid breaking when rolling.
- Serve warm or chilled in bento boxes.
- Best eaten fresh, but can be refrigerated up to 2 days.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1/3 recipe
- Calories: 110
- Sugar: 3g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 210mg
