Description

Delicately sweet and savory with silky layers, this Japanese Rolled Omelet is a versatile and comforting dish perfect for breakfast, lunchboxes, or elegant side servings.

Ingredients

4 large eggs
2 tbsp dashi (or water or light broth)
1 tsp soy sauce
1 tsp sugar
1 tsp mirin
Neutral oil (like canola or vegetable), for greasing

Cook Mode Prevent your screen from going dark

Instructions

Beat eggs gently until combined, avoiding excess bubbles.
Whisk in dashi, soy sauce, sugar, and mirin until smooth.
Preheat and lightly oil a tamagoyaki or small nonstick pan over medium heat.
Pour in a thin layer of egg. Once it starts to set, roll to one side.
Re-oil the pan, pour another thin layer of egg, and roll again, enclosing the previous roll. Repeat until all egg is used.
Shape with a spatula or mat, let rest for 1–2 minutes, then slice into pieces. Serve warm or chilled.

Notes

Optional garnishes: grated daikon, soy sauce drizzle, chopped scallions, or nori.
Try fillings like green onions or shredded cheese for variation.
Use a rectangular tamagoyaki pan for traditional shape, but any small skillet works.