Description
A delicate Japanese rolled omelet made with eggs, dashi, soy sauce, and mirin, offering a perfect balance of sweet and savory flavors in soft, layered slices.
Ingredients
1/4 cup warm water
1/4 teaspoon instant dashi powder (like Ajinomoto Hondashi)
4 large eggs
2 teaspoons sugar
1/4 teaspoon kosher salt
1 teaspoon soy sauce
1 teaspoon mirin
Canola oil, for cooking
Grated daikon, for serving (optional)
Instructions
- In a small bowl, dissolve dashi powder in warm water to make dashi stock.
- In a medium bowl, beat the eggs gently with sugar and salt, avoiding excessive bubbles.
- Stir in the dashi stock, soy sauce, and mirin until well combined. For extra smoothness, strain the mixture through a fine mesh sieve.
- Lightly oil a tamagoyaki pan or small nonstick skillet using a folded paper towel. Heat over medium, then reduce to medium-low.
- Pour in a thin layer of the egg mixture. Let it set until the top is slightly wet, then roll it to one side using chopsticks or a spatula.
- Add more oil if needed, pour in another thin layer of egg (ensuring it flows under the first roll), cook until almost set, then roll in the opposite direction.
- Repeat until all the egg mixture is used, making two omelets total.
- Cool slightly before slicing into 1-inch pieces. Serve with grated daikon if desired.
Notes
- Cook on medium-low heat to prevent browning and maintain a bright yellow color.
- A rectangular tamagoyaki pan makes rolling easier, but a small nonstick skillet also works.
- Add scallions, cheese, nori, spinach, or flaked salmon for variety.
- If the first roll tears, keep going—later layers will hold it together.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1/4 recipe
- Calories: 110
- Sugar: 2g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 185mg
