EASY Japanese Rolled Omelet (Tamagoyaki)

Ingredients

• 4 Eggs (large, room temperature)
• 1 tablespoon Granulated Sugar
• 1 tablespoon Usukuchi Soy Sauce (light Japanese soy sauce; regular soy sauce works but darkens color)
• 0.5 teaspoon Salt (fine sea salt)
• 1 teaspoon Vegetable Oil (neutral oil such as canola or grapeseed)

Instructions

1. Beat Eggs with Seasonings

   Break the eggs into a liquid measuring cup, add the sugar, salt, and usukuchi soy sauce, then whisk gently with chopsticks until the yolk and white are fully combined but without incorporating a lot of air.

   Time: PT2M

2. Preheat Pan and Oil

   Place the tamagoyaki pan over medium‑low heat, add about 1 teaspoon of vegetable oil, swirl to coat the surface, and wipe excess oil with a paper towel.

   Time: PT2M

3. Cook First Egg Layer

   Pour a thin layer (roughly 1/4 of the egg mixture) into the pan, letting it spread and set until the surface is just barely set but still slightly runny.

   Time: PT1M

4. Roll First Layer

   Using chopsticks (or a spatula), roll the partially set egg toward you, tilting the pan slightly upward to help the roll tighten.

   Time: PT30S

5. Add Second Layer

   Push the rolled egg to one side of the pan, pour another thin layer of egg mixture, lift the roll so the new egg flows underneath, let it set, then roll the whole thing again.

   Time: PT1M

6. Repeat Until Egg Mixture Is Used

   Continue adding thin layers and rolling until all the egg mixture is incorporated, usually 3–4 layers total.

   Time: PT3M

7. Shape and Slice

   Use the spatula to shape the roll into a neat rectangle, let it rest a minute, then slice into 4 thick pieces for a meal or 8 thin pieces for a bento.

   Time: PT1M

8. Serve or Store

   Serve the tamagoyaki warm, or let it cool completely and store in an airtight container in the refrigerator.

   Time: PT1M

Nutrition Facts

Calories

340

Protein

6 g per serving

Carbohydrates

2 g per serving

Fat

5 g per serving

Fiber

0 g