Description
Tamagoyaki is a soft, slightly sweet Japanese rolled omelet made by layering thin sheets of seasoned egg. It’s simple, elegant, and perfect for breakfast, lunchboxes, or light snacks.
Ingredients
- 6 large eggs
- 1 tbsp sugar
- 2 tsp low-sodium soy sauce
- 1 tbsp mirin
- 1/4 tsp salt
- 1 tsp vegetable oil (for greasing the pan)
Instructions
- In a bowl, whisk together eggs, sugar, soy sauce, mirin, and salt until smooth.
- Heat a non-stick or tamagoyaki pan over medium heat and lightly grease with oil.
- Pour a thin layer of the egg mixture into the pan and swirl to coat the surface evenly.
- When the egg is almost set but still slightly soft on top, begin rolling it from one side to the other.
- Push the rolled omelet to one side of the pan, grease the pan again if needed, then add another thin layer of egg.
- Repeat the rolling process, layering and rolling, until all the egg mixture is used.
- Remove the rolled omelet from the pan, let it cool slightly, then slice into bite-sized pieces.
Notes
- Add chopped scallions, carrots, or spinach for color and flavor.
- For more umami, add a splash of dashi to the egg mixture.
- Use a rectangular tamagoyaki pan for more traditional shape.
- Roll gently while the top is still slightly soft to avoid tearing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-fry
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 110
- Sugar: 3g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 185mg
