Cooking Lucid
Tamagoyaki
Sweet and savory Japanese rolled omelet cooked in layers for a tender, custardy texture. A bento box staple and the perfect side for any Japanese meal.
Prep 5 min
Cook 15 min
Total 20 min
Serves 4
Ingredients
Step 1 — Make the egg mixture
- 6 large eggs
- 2 tbsp sugar
- 2 tbsp mirin
- 1 tbsp soy sauce
- ½ tsp salt
- 1 tbsp dashi (or water)
Step 2 — Cook and roll
- 1 tbsp vegetable oil (divided)
- Bamboo sushi mat (optional, for shaping)
- Grated daikon radish (to serve)
- Soy sauce (for dipping)
Instructions
- 1
Mix the eggs
Whisk eggs with sugar, mirin, soy sauce, salt, and dashi until smooth but not frothy. Strain through a fine sieve for the silkiest texture.
- 2
Roll the omelet
Heat a rectangular tamagoyaki pan (or small nonstick skillet) over medium-low with a thin film of oil. Pour a thin layer of egg, let set slightly, then roll from one end. Push the roll to one side, oil the pan, and add more egg. Lift the roll to let raw egg flow underneath. Repeat until all egg is used, rolling each new layer around the previous.
- 3
Shape and serve
Transfer to a bamboo mat and shape into a tight log. Rest 2 minutes, then slice into ½-inch pieces. Serve warm or at room temperature with grated daikon and soy sauce.
Nutrition per serving: 160 cal · 12g protein · 8g carbs · 10g fat · 0g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
