How to make Tamagoyaki (Tamago)- Japanese omelette using square pan and round pan.RECIPE

Ingredients

• 2 Eggs (large, room temperature)
• 1 tablespoon Granulated Sugar (can use brown sugar for deeper flavor)
• 1 pinch Salt (optional, just a pinch)
• 1 teaspoon Japanese Cooking Sake (dry cooking sake)
• 1 teaspoon Mirin (sweet rice wine)
• 2 tablespoons Water (room temperature)
• 0.5 teaspoon Instant Dashi Powder (Japanese starchy soup stock)
• 1 tablespoon Vegetable Oil (neutral oil such as rice oil; used for greasing skillet)

Instructions

1. Make Egg Mixture

   Crack the eggs into a mixing bowl, beat lightly with chopsticks or a fork, then add water, instant dashi powder, sugar, pinch of salt, sake and mirin. Mix until the sugar is dissolved and the mixture is uniform.

   Time: PT5M

2. Prepare Skillet and Oil

   Heat the skillet over medium‑high heat. Add about 1 tablespoon of vegetable oil, then spread it evenly with a paper towel. Discard any excess oil.

   Time: PT2M

3. Cook First Layer

   Pour roughly one‑quarter of the egg mixture into the skillet, swirl to cover the surface, and cook until the bottom is set but the top is still slightly runny. Pop any bubbles with chopsticks, then roll the layer toward the handle using chopsticks or a small spatula.

   Time: PT2M

4. Second Layer

   Re‑oil the skillet with a fresh paper‑towel, pour about one‑third of the remaining mixture, ensure the new mixture slides under the first rolled layer, cook until half set, pop bubbles, then fold/roll the layer over the first.

   Time: PT3M

5. Third Layer

   Repeat the oiling step, add another one‑third of the mixture, cook, pop bubbles, and fold the sides in before rolling over the existing layers.

   Time: PT3M

6. Final Layer

   Add the remaining egg mixture, let it coat the bottom, cook until just set, keep the top slightly runny, then fold the sides and roll the whole omelette into a compact log.

   Time: PT2M

7. Rest and Cool

   Turn off the heat, let the omelette sit in the skillet for about 2 minutes, then transfer it onto a sheet of kitchen paper, wrap loosely to retain moisture, and let rest for 5 minutes.

   Time: PT5M

8. Slice and Serve

   Unwrap, slice the rolled omelette into 1‑inch thick pieces and serve warm or at room temperature.

   Time: PT2M

Nutrition Facts

Calories

308

Protein

12 g

Carbohydrates

9 g

Fat

22 g

Fiber

0 g