Tamagoyaki (Japanese rolled egg omelet)

Ingredients

• 4 pcs Eggs (large)
• 1 tsp Dashi Powder (instant dashi powder)
• 1 tsp Granulated Sugar
• 0.25 tsp Salt (fine sea salt)
• 1 tbsp Vegetable Oil (for greasing pan)

Instructions

1. Prepare Eggs

   Crack four large eggs into a measuring cup and whisk vigorously until the whites and yolks are fully combined and the mixture is slightly frothy.

   Time: PT2M

2. Season Egg Mixture

   Add 1 tsp dashi powder, 1 tsp sugar, and ¼ tsp salt to the beaten eggs. Stir until the seasonings are completely dissolved.

   Time: PT1M

3. Heat Pan

   Place a rectangular tamagoyaki pan (or an 8‑inch non‑stick skillet) over low heat. Lightly brush the surface with 1 tbsp vegetable oil.

   Time: PT2M

   Temperature: Low heat

4. First Thin Layer

   Pour a small amount of the egg mixture—just enough to coat the bottom of the pan (about ¼ cup). Tilt the pan to spread the egg into a thin, even sheet.

   Time: PT1M

   Temperature: Low heat

5. Roll the First Layer

   Using a spatula, gently lift the edge of the egg sheet and roll it toward you, applying light pressure so the roll stays together.

   Time: PT1M

6. Add Second Layer

   Slide the rolled egg to the far side of the pan. If the pan looks dry, brush a little more oil. Pour another thin portion of egg mixture, letting it flow underneath the existing roll.

   Time: PT1M

   Temperature: Low heat

7. Repeat Layers

   Repeat the pour‑roll‑slide process 3‑4 more times until all egg mixture is used, creating a multi‑layered rectangular roll.

   Time: PT3M

   Temperature: Low heat

8. Cool and Slice

   Remove the roll from the pan and let it cool on a cutting board for 2 minutes. Slice into half‑inch (≈1 cm) pieces.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

8 g

Carbohydrates

2 g

Fat

8 g

Fiber

0 g