Tamagoyaki (Japanese Rolled Omelette)

Ingredients

• 4 pieces Eggs (large, room temperature)
• 2 tablespoons Dashi Stock (prepared from instant dashi powder dissolved in water)
• 1 teaspoon Soy Sauce (light soy sauce)
• 1 teaspoon Mirin (sweet rice wine)
• 1 teaspoon Granulated Sugar (white sugar)
• 1 pinch Salt
• 1 teaspoon Vegetable Oil (for greasing pan between layers)

Instructions

1. Prepare the Egg Mixture

   In a mixing bowl, crack the eggs and add dashi stock, soy sauce, mirin, sugar, and a pinch of salt. Whisk gently until the mixture is uniform but not frothy.

   Time: PT5M

2. Heat the Pan

   Place the tamagoyaki pan over medium heat and add a few drops of vegetable oil, swirling to coat the surface.

   Time: PT1M

   Temperature: Medium

3. Cook the First Thin Layer

   Pour about 1/4 of the egg mixture into the pan, tilting to spread it into a thin, even layer. Cook until the surface is just set but still slightly glossy.

   Time: PT30S

4. Roll the First Layer

   Using the silicone spatula, gently lift the edge of the cooked egg and roll it toward you, then push the roll to the far side of the pan.

   Time: PT20S

5. Add Second Layer and Incorporate the Roll

   Add another thin layer of egg mixture, letting it flow under the existing roll by lifting the roll slightly with the spatula. Cook until just set, then roll the whole thing toward you again.

   Time: PT45S

6. Repeat for Remaining Layers

   Repeat the process two more times, adding thin layers of egg, letting the roll settle underneath each new layer, and rolling tightly each time.

   Time: PT45S

7. Shape and Rest

   When all the egg mixture is used, shape the roll into a neat cylinder, remove it from the pan, and let it rest on a plate for about one minute.

   Time: PT1M

8. Slice and Serve Warm

   Using a sharp knife, slice the tamagoyaki into bite‑size pieces (about 1‑inch thick) and serve immediately while warm.

   Time: PT1M

Nutrition Facts

Calories

180

Protein

12g

Carbohydrates

7g

Fat

12g

Fiber

0g