A delicious and simple dish traditionally made for breakfast. This sweet and savory rolled omelette is perfect for a quick meal or taken on-the-go. The cheap ingredients of this recipe all create the perfect affordable dish for those of us on a budget!
Ingredients for Tamagoyaki
Most of the ingredients for this recipe are staples you probably already have in your pantry. Dashi and mirin can be easily found at your local Asian supermarket.
- Eggs: The main component of the dish. Fairly cheap and self-explanatory.
- Dashi: Japanese soup stock. In this recipe, I use instant the Hondashi instant bonito soup stock. Dashi is traditionally homemade, but the instant version makes this recipe much more fast and simple. Simply boil water and mix in the instant powder.
- Sugar
- Soy Sauce
- Mirin: Japanese rice wine
Making Tamagoyaki
Whisk your eggs into a small bowl. I like to use chopsticks in a zig zag motion as this creates the most light and airy egg mixture. Mix until combined but be careful not to over-mix.
Combine dashi, soy sauce, mirin, and sugar in a separate bowl until well combined. Ensure all ingredients are cooled down. Add this seasoning mixture to the eggs and mix.
Heat your nonstick pan over medium heat. Once the pan is hot, spray cooking oil and be sure to coat all the edges and exposed sides.
Pour a thin layer of the egg mixture into the pan until the entire surface is covered. Wiggle pan around to coat all the edges.
Once the bottom of this layer has settled, begin rolling the egg into a log towards you. Press down to release any air within the folded egg.
Add another layer of the egg mixture to cover the surface of the pan and lift rolled egg up to ensure the mixture is also added underneath the cooked portion.
Once the bottom of the second layer is set, continue rolling to the opposite side. Repeat this process until the egg mixture is finished.
In order to help shape the final omelette, wrap the tamagoyaki tightly in plastic wrap or a sushi mat and allow to cool.
Top with Kewpie mayo or any condiment you’d like!
Japanese Tamagoyaki Omelette
Ingredients
- 3 eggs
- 3 tbsp Dashi stock
- 2 tsp cane sugar
- 1 tsp soy sauce
- 1 tsp mirin
- 1 tbsp spray cooking oil (canola, avocado, vegetable, etc.)
- 1 tbsp Kewpie Mayo
Instructions
Preparing the egg mixture
- Crack eggs into a medium-sized bowl and whisk with chopsticks until fully combined.
- Mix together Dashi, soy sauce, sugar, and mirin in a separate bowl.
- Add seasoning mixture to eggs and gently whisk.
Cooking the Omelette
- Heat nonstick pan over medium heat. Once hot, spray cooking oil to cover all sides and edges.
- Pour a thin layer of the egg mixture into the pan until the surface is fully covered.
- Once the bottom side of the first egg layer has set, gently roll the egg towards you, and press out any air bubbles.
- Spray another layer of cooking oil, then add a second layer of the egg mixture to the pan. Be sure to lift up the previously rolled layer to add egg underneath.
- Once the new layer has set, repeat rolling the omelette, and press out excess air.
- Repeat steps until all the egg mixture has been used. If desired, allow to cool in a sushi mat or layer of plastic wrap to set shape.
- Top with Kewpie mayo and serve!
