How to make perfect Tamagoyaki.

Ingredients

• 3 pcs Eggs (large, room temperature)
• 45 g Water (cold, can substitute with dashi stock)
• 10 g Mirin (sweet rice wine, adds shine)
• 10 g Soy Sauce (light soy sauce)
• 15 g Granulated Sugar (helps balance saltiness)
• 15 ml Vegetable Oil (for coating the pan, any neutral oil)

Instructions

1. Make the Egg Mixture

   Crack the three eggs into a mixing bowl, beat until smooth, then add 45 g water, 10 g mirin, 10 g soy sauce, and 15 g sugar. Whisk until the sugar dissolves and the mixture is uniform.

   Time: PT2M

2. Prepare the Pan and Oil

   Heat the non‑stick tamagoyaki pan over medium heat. Lightly coat the surface with vegetable oil using a folded kitchen paper. Test the temperature by dropping a tiny drop of the egg mixture; it should sizzle immediately.

   Time: PT2M

   Temperature: Medium heat

3. Cook the First Thin Layer

   Pour a small amount of the egg mixture (about 1/4 cup) into the pan, tilting to spread it evenly. Cook until the surface is almost set but still slightly glossy.

   Time: PT1M

   Temperature: Medium heat

4. Roll the First Layer

   Using chopsticks or a spatula, gently lift the edge of the omelette and roll it toward you, leaving a small margin at the far edge. Push the rolled portion to one side of the pan.

   Time: PT30S

   Temperature: Medium heat

5. Add the Second Layer

   Pour another thin layer of egg mixture, letting it flow under the rolled omelette. As it begins to set, lift the rolled part so the new layer slides underneath.

   Time: PT1M

   Temperature: Medium heat

6. Repeat Layering

   Repeat the pouring, lifting, and rolling process two more times until all egg mixture is used, creating 3‑4 layers.

   Time: PT2M

   Temperature: Medium heat

7. Shape the Omelette

   When the final layer is set, roll the entire omelette into a compact log. Use the spatula to shape it into a neat rectangle and slide it onto a cutting board.

   Time: PT30S

8. Slice and Plate

   Trim the ends for a clean look, then cut the log into 4 equal quarters. Arrange the pieces on a plate (traditionally a blue‑colored sushi plate).

   Time: PT30S

9. Serve

   Serve warm as a breakfast side or as part of a Japanese bento. Optionally garnish with a pinch of shredded nori or a drizzle of soy sauce.

   Time: PT30S

Nutrition Facts

Calories

120

Protein

7 g

Carbohydrates

8 g

Fat

6 g

Fiber

0 g