Japanese Omelette Tamagoyaki: Cooking Technique

Ingredients

• 3 Eggs (large, room temperature)
• 1 tsp Dashi Powder (instant dashi granules)
• 1 tsp Granulated Sugar
• 1 tsp Soy Sauce (low‑sodium)
• 1 tbsp Mirin (sweet rice wine)
• 1 tbsp Vegetable Oil (neutral oil for greasing pan)

Instructions

1. Mix Egg Seasoning

   In a mixing bowl, combine the three eggs, 1 tsp dashi powder, 1 tsp sugar, 1 tsp soy sauce, and 1 tbsp mirin. Beat vigorously with a whisk until the mixture is uniform and no white‑egg clumps remain.

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2. Heat Pan and Oil

   Place the non‑stick rectangular pan over medium heat. Add a thin layer of vegetable oil and swirl to coat the surface evenly.

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3. Cook First Thin Layer

   When the pan is hot, pour a small amount of the egg mixture (about 1‑2 tbsp) and tilt the pan so the liquid spreads into a thin, even sheet covering the bottom.

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4. Roll the First Layer

   Using the spatula, gently lift one edge of the cooked sheet and roll it toward the opposite side, forming a short roll.

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5. Add Second Layer

   Push the rolled omelette to one side of the pan. Pour another portion of the egg mixture so it flows underneath the roll, covering the entire pan surface.

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6. Roll Again

   When the second layer is set but still slightly soft, roll the existing log over the new sheet, tightening the roll.

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7. Cook Final Layer

   Repeat the process: push the roll aside, pour the remaining egg mixture, let it coat the pan, and cook until just set.

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8. Shape and Press

   Turn off the heat. Using the spatula, gently press the rolled omelette to give it a neat rectangular shape.

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9. Slice and Serve

   Transfer the tamagoyaki to a cutting board, slice into 1‑inch thick pieces, and serve warm or at room temperature.

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Nutrition Facts

Calories

185

Protein

18 g

Carbohydrates

5 g

Fat

14 g

Fiber

0 g