Japanese · Free recipe
Tamagoyaki (Rolled Omelette)
A sweet and savory Japanese rolled omelette made by layering thin sheets of egg into a tender log. Slightly sweet and beautifully golden, it is a bento box and breakfast favorite.
Step 1
Crack the eggs into a bowl. Add the dashi, sugar, soy sauce, and salt. Beat gently with chopsticks until just combined, trying not to make too many bubbles.
Step 2
Pour the egg mixture through a fine strainer into a measuring cup if you want an extra smooth omelette. This step is optional but helps.
Step 3
Heat a nonstick skillet, ideally a square tamagoyaki pan or a small 8-inch round pan, over medium-low heat.
Step 4
Fold a paper towel into a small pad, dip it in the oil, and wipe a thin coat of oil over the whole pan surface. Keep the oiled pad nearby.
Step 5
Pour in a thin layer of egg, just enough to cover the bottom. Tilt the pan so it spreads evenly. When the surface looks almost set but still a little wet, it is ready to roll.
Step 6
Using chopsticks or a spatula, gently roll the egg from the far side toward you into a loose log. Push the roll back to the far edge of the pan.
Step 7
Wipe the empty part of the pan with the oiled pad. Pour in another thin layer of egg, lifting the existing roll so the new egg flows underneath it.
Step 8
When the new layer is almost set, roll the log back toward you again over the new layer, making it thicker.
Step 9
Repeat oiling, adding a thin layer, and rolling 2 or 3 more times until all the egg is used. Keep the heat low so the egg stays pale golden, not browned.
Step 10
Slide the finished roll onto a bamboo mat or cutting board. If you have a mat, wrap and gently press it to shape a neat log; let it rest 2 minutes.
Step 11
Slice the omelette crosswise into pieces about 1 inch thick and serve warm or at room temperature.
Tips from the test kitchen
- Keep the heat low and patient; browning means the pan is too hot.
- A rolled bamboo sushi mat helps set a tidy rectangular shape.
