How to make Tamagoyaki Japanese Omelette using Round Pan.

Ingredients

• 2 Eggs (large, room temperature)
• 2 Tbsp Water (cold)
• 0.5 tsp Instant Dashi Powder (Japanese instant soup stock, adds umami)
• 1 Tbsp Granulated Sugar (adjust to taste; traditional recipe is slightly sweet)
• 1 pinch Salt (plus an additional 1 tsp later)
• 1 tsp Mirin (sweet rice wine, adds shine)
• 1 tsp Sake (dry Japanese rice wine)
• 2 Tbsp Canola Oil (for cooking and oiling the pan with a paper towel)

Instructions

1. Prepare the egg mixture

   Crack 2 eggs into the mixing bowl, add 2 Tbsp water, ½ tsp instant dashi powder, 1 Tbsp sugar, a pinch of salt, 1 tsp mirin and 1 tsp sake. Beat vigorously until the mixture is uniform and the sugar is dissolved.

   Time: PT5M

2. Heat the pan and oil it

   Place the small round skillet on a medium‑heat induction burner (level 4/7). Add 1 Tbsp canola oil, then use a folded paper towel to spread the oil evenly, coating the entire surface.

   Time: PT1M

   Temperature: Medium heat

3. Cook the first layer

   Pour about one‑quarter of the egg mixture into the pan, tilting to cover the surface. When the bottom is set but the top is still slightly runny, fold the edges toward the center, then roll the omelette toward the far side of the pan.

   Time: PT2M

   Temperature: Medium heat

4. Add the second layer

   Wipe the pan with a fresh piece of oil‑soaked paper towel. Push the rolled first layer to the far edge, then pour another one‑third of the egg mixture, letting it flow underneath the first roll. When half‑cooked, fold both sides inward and roll the whole thing back toward the opposite edge.

   Time: PT2M

   Temperature: Medium heat

5. Cook the third layer

   Again oil the pan with a new paper towel. Add half of the remaining egg mixture, spread, and when the surface is lightly set, fold both sides and roll the omelette back onto itself, creating a tighter roll.

   Time: PT2M

   Temperature: Medium heat

6. Finish with the final layer

   Oil the pan one last time, pour the remaining egg mixture, pull the sides in, and roll the omelette into a compact log. Transfer it onto a paper towel, wrap loosely to keep moisture in, and let rest for 5 minutes.

   Time: PT3M

   Temperature: Medium heat

7. Slice and serve

   Unwrap, trim a small amount from both ends for a clean look, then slice the roll into six even pieces. Serve warm or at room temperature.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

6 g

Carbohydrates

5 g

Fat

8 g

Fiber

0 g