How To Make Tamagoyaki (Recipe) 玉子焼きの作り方 （レシピ）

Ingredients

• 3 Tbsp Dashi (instant powder dissolved in water) (Use instant dashi powder mixed with water; can also use homemade kombu‑katsuobushi dashi)
• 1 tsp Mirin (Sweet rice wine, adds shine and subtle sweetness)
• 1 tsp Soy Sauce (Japanese soy sauce (shoyu))
• 2 tsp Granulated Sugar (Balances the saltiness)
• 2 pinches Salt (Season to taste)
• 3 Large Eggs (Room‑temperature for even cooking)
• 2 Tbsp Vegetable Oil (For oiling the pan with a paper towel)
• 1 sheet Nori Sheet (optional) (Cut in half; adds umami and visual contrast)
• 1 inch piece Daikon Radish (Peel, grate, and squeeze out excess water)

Instructions

1. Make Dashi Seasoning

   Dissolve 3 Tbsp instant dashi powder in 3 Tbsp water in a large bowl.

   Time: PT3M

2. Add Flavorings

   Stir in 1 tsp mirin, 1 tsp soy sauce, 2 tsp sugar, and 2 pinches salt until fully dissolved.

   Time: PT2M

3. Whisk Eggs

   In a separate bowl, gently whisk 3 large eggs until just combined—do not over‑beat.

   Time: PT2M

4. Combine Egg and Seasoning

   Pour the dashi seasoning into the whisked eggs and mix gently, preserving a light texture.

   Time: PT2M

5. Transfer to Pouring Cup

   Transfer the mixture to a small cup with a spout for easy pouring into the pan.

   Time: PT1M

6. Heat the Pan

   Place the non‑stick pan over medium heat (≈350°F) and let it warm for about 2 minutes.

   Time: PT2M

   Temperature: Medium (≈350°F)

7. Oil the Pan

   Dip a folded paper towel in oil and wipe the pan surface to coat lightly.

   Time: PT1M

8. First Thin Layer

   Pour a thin layer of egg mixture, swirling to coat the entire bottom of the pan.

   Time: PT1M

9. Roll the First Sheet

   When the edges start to set, use a spatula to lift one side and roll the omelette toward the opposite side, then push the roll back to the start.

   Time: PT2M

10. Build Additional Layers

    Oil the pan again with a paper towel, pour more mixture to cover the bottom, lift the rolled omelette so the new liquid slides underneath, and roll again. Repeat until all mixture is used (about 4‑5 rolls).

    Time: PT8M

11. Shape on Sushi Mat

    Transfer the rolled omelette onto the bamboo sushi mat, shape it into a uniform log while still hot, and let it rest for 5 minutes.

    Time: PT5M

12. Prepare Daikon Garnish

    Peel a 1‑inch piece of daikon, grate it, then gently squeeze out excess moisture with a clean kitchen towel.

    Time: PT3M

13. Slice and Serve

    Slice the rested omelette into ½‑inch (≈1 cm) pieces and serve with the grated daikon on the side.

    Time: PT2M

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

5 g

Fat

15 g

Fiber

1 g