Tamagoyaki: Japanese Rolled Omelet
A quick 10-minute Japanese rolled omelet, tamagoyaki, can be prepared for breakfast, as a bento side, or a sushi filling.
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Instructions
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Beat 4 eggs with 3 tablespoons dashi soup and 1.5 to 2 tablespoons sugar.
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Heat and oil a tamagoyaki pan over medium heat.
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Pour a scoop of egg mixture into the pan, spread, cook until half-done, then roll toward the bottom.
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Move the rolled egg to the top, oil the empty pan section, and pour more egg mixture into the space and under the rolled portion.
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Cook until half-done, then roll the egg again to thicken the omelet.
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Cook the omelet until fully done.
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If using a regular frying pan, shape the tamagoyaki on a bamboo mat.
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Cut the tamagoyaki into 1-inch-thick pieces.