Japanese omelette Tamagoyaki recipe 🍳

Ingredients

• 3 large Eggs (beaten until uniform)
• 1 pinch Salt (white dash for light seasoning)
• 1 tablespoon Vegetable Oil (for greasing the pan; neutral flavor)

Instructions

1. Beat Eggs and Season

   Crack the eggs into a mixing bowl, add a pinch of salt, and whisk gently until the mixture is uniform but not frothy.

   Time: PT2M

2. Prepare Greasing Oil

   Pour a small amount of vegetable oil onto a small plate and spread it thinly with a piece of kitchen paper, leaving a light film of oil.

   Time: PT1M

3. Heat the Pan

   Place the square tamagoyaki pan over low heat and let it warm for about two minutes.

   Time: PT2M

   Temperature: Low heat

4. First Thin Layer

   Using a paper‑towel‑dipped brush, lightly coat the pan with oil. Pour a small amount of the egg mixture (just enough to cover the bottom), swirl to spread evenly, and let it set until the surface is still slightly runny.

   Time: PT2M

   Temperature: Low heat

5. Roll the Omelet

   When the egg is just set, use the spatula to roll the edge of the omelet toward the opposite side, forming a short roll. Push the roll to one side of the pan.

   Time: PT2M

   Temperature: Low heat

6. Add Subsequent Layers

   Re‑oil the pan lightly, then pour another thin layer of egg. Lift the existing roll so the new liquid flows underneath it, let it set slightly, and roll again. Repeat this process until all egg mixture is used.

   Time: PT8M

   Temperature: Low heat

7. Cool and Slice

   Transfer the completed roll to a cutting board, let it cool for a minute, then slice into ½‑inch (1 cm) pieces with a sharp knife.

   Time: PT2M

Nutrition Facts

Calories

100

Protein

6 g

Carbohydrates

1 g

Fat

7 g

Fiber

0 g