Tamagoyaki (Japanese omelette)

Ingredients

• 4 large Eggs (room temperature)
• 60 ml Dashi Stock (instant dashi powder dissolved in water works well)
• 1 tablespoon Soy Sauce (Japanese shoyu)
• 1 teaspoon Granulated Sugar
• 0.25 teaspoon Salt (approximately two pinches)
• 5 g Mitsuba Parsley (chopped into 1 cm pieces; can substitute spring onion greens)
• 1 tablespoon Olive Oil (for coating the pan; spread thinly with a paper towel)
• 30 g Daikon Radish (grated; squeeze to remove excess moisture)

Instructions

1. Prepare the Herbs

   Chop the mitsuba parsley leaves into roughly 1 cm (½ inch) pieces. If you cannot find mitsuba, finely slice spring‑onion greens instead.

   Time: PT2M

2. Make the Dashi Seasoning

   In a small bowl combine the dashi stock, soy sauce, sugar, and two pinches of salt. Stir with a spatula until the sugar fully dissolves.

   Time: PT2M

3. Beat the Eggs and Mix

   Crack the four eggs into a mixing bowl and beat vigorously until the whites and yolks are fully combined. Add the seasoned dashi mixture and the chopped mitsuba, then stir evenly.

   Time: PT2M

4. Heat and Oil the Pan

   Place the tamagoyaki pan over medium heat. Using a paper towel dipped in olive oil, coat the entire surface of the pan with a thin layer of oil.

   Time: PT1M

   Temperature: Medium heat

5. Cook the First Layer

   With kitchen chopsticks, pour a small amount of the egg mixture into the pan so it sizzles. Quickly tilt the pan to spread the egg into a thin, even sheet. When the surface is almost dry but still slightly glossy, roll the sheet backward using the chopsticks.

   Time: PT1M

   Temperature: Medium heat

6. Add the Second Layer

   Push the rolled egg toward the front of the pan. Re‑coat the pan with a thin layer of oil, then ladle more egg mixture into the pan, spreading it so it covers the rolled sheet. Lift the roll gently to let the new egg flow underneath, then roll the sheet backward again when it almost firms.

   Time: PT1M

   Temperature: Medium heat

7. Complete the Remaining Layers

   Repeat the oil‑coating, ladling, and rolling process two more times, for a total of about four thin layers. If a layer becomes too thick, the outer side may burn before the interior dries.

   Time: PT2M

   Temperature: Medium heat

8. Shape and Remove

   When the final layer is set, gently press the roll against the edge of the pan to shape it neatly, then slide the tamagoyaki onto a cutting board.

   Time: PT1M

9. Cool and Slice

   Allow the tamagoyaki to cool for a couple of minutes (hot tamagoyaki can break easily). Using a sharp knife, cut the roll into six equal pieces.

   Time: PT2M

10. Prepare the Daikon Garnish

    Grate the daikon radish, squeeze out excess moisture, and arrange a small mound beside the sliced tamagoyaki. Drizzle a little soy sauce over the daikon for a refreshing contrast.

    Time: PT2M

Nutrition Facts

Calories

70

Protein

6 g

Carbohydrates

2 g

Fat

5 g

Fiber

0.2 g

Ingredient Substitutions

• Instead of Eggs: Egg substitute, Silken tofu (for vegans)
• Instead of Dashi Stock: Chicken broth, Vegetable broth
• Instead of Soy Sauce: Tamari, Coconut aminos
• Instead of Granulated Sugar: Honey (use half the amount)
• Instead of Mitsuba Parsley: Spring onion greens, Shiso leaves
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Daikon Radish: Shredded cucumber

Equipment Needed

• Tamagoyaki Pan
• Paper Towel
• Kitchen Chopsticks
• Ladle
• Mixing Bowl
• Spatula
• Cutting Board
• Chef's Knife
• Grater
• Serving Plate (optional)

Critical Steps — Do Not Skip

• Coating the pan with oil before each layer to prevent sticking.
• Rolling the egg sheet while it is still slightly glossy; over‑cooking makes it brittle.
• Maintaining medium heat so the outer layer does not burn before the interior sets.
• Cooling the roll briefly before slicing to avoid breakage.

Chef Tips from the Video

• Use a very thin layer of oil; excess oil makes the roll greasy.
• A rectangular tamagoyaki pan yields the classic shape, but a small non‑stick skillet works fine.
• For extra flavor, add a pinch of grated yuzu zest to the dashi mixture.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Not recommended; freezing changes the texture of the egg.

Room temperature: Can sit at room temperature for up to 2 hours, covered.

Make-Ahead Tips

• Prepare the seasoned dashi mixture up to 30 minutes in advance and keep it refrigerated.
• The rolled omelette can be made ahead, cooled, and stored in the fridge; reheat gently in a low‑heat pan before serving.

Frequently Asked Questions