Japanese Omelette Recipe (Tamagoyaki) - Perfect First Try

Ingredients

• 6 large Eggs (room temperature)
• 6 tablespoons Dashi Stock (instant dashi powder dissolved in water or homemade kombu‑bonito dashi)
• 1 teaspoon Granulated Sugar (adds a subtle sweetness)
• 2 tablespoons Vegetable Oil (neutral oil such as canola or grapeseed; extra for each layer)

Instructions

1. Prepare Dashi (if using instant)

   Dissolve the instant dashi powder in warm water according to package directions to make about 6 Tbsp of dashi stock.

   Time: PT5M

2. Whisk Eggs with Dashi and Sugar

   Crack the 6 eggs into a mixing bowl, add the 6 Tbsp dashi and 1 tsp sugar, then whisk until the mixture is uniform and slightly frothy.

   Time: PT5M

3. Heat the Pan

   Place the tamagoyaki pan over medium heat and let it warm for about 2 minutes until a few drops of water sizzle.

   Time: PT2M

   Temperature: Medium heat

4. Oil the Pan Lightly

   Add a thin layer of oil (about 1 tsp) and swirl to coat the entire surface.

   Time: PT30S

5. First Thin Egg Layer

   Pour roughly ¼ cup of the egg mixture into the pan, tilting to cover the bottom in a very thin sheet.

   Time: PT30S

6. Partially Cook the First Layer

   Let the egg set until the surface is just barely set but still slightly glossy (about 45 seconds).

   Time: PT45S

7. Roll the First Layer

   Using chopsticks, lift the edge of the egg closest to you and flick it toward you to form a roll.

   Time: PT30S

8. Shift Roll and Add Oil

   Push the rolled egg to the far side of the pan, add another ½ tsp of oil, and swirl to coat.

   Time: PT30S

9. Second Egg Layer and Lift Roll

   Pour another thin layer of egg mixture, then use chopsticks to lift the existing roll so the new liquid slides underneath.

   Time: PT1M

10. Repeat Layering

    Continue adding thin layers, oiling the pan each time, and rolling until all egg mixture is used (about 4‑5 more layers).

    Time: PT3M

11. Finish and Slice

    When the final layer is set, slide the completed tamagoyaki onto a plate, shape it gently with the chopsticks, and cut into 6‑8 equal pieces.

    Time: PT30S

Nutrition Facts

Calories

560

Protein

36 g

Carbohydrates

5 g

Fat

58 g

Fiber

0 g