Easy Fluffy Japanese Tamagoyaki Recipe
A sweet, fluffy, and slightly savory Japanese rolled omelette, perfect for breakfast, bento boxes, or as a side dish.
Ingredients
- 4 large eggs
- 1 tbsp sugar
- 1 tsp soy sauce
- 1 tsp mirin
- 1/4 tsp salt
- 1/2 tbsp dashi stock or water
- 1 tsp vegetable oil for cooking
Instructions
- In a bowl, whisk eggs, sugar, soy sauce, mirin, salt, and dashi until well combined but not frothy.
- Heat a rectangular tamagoyaki pan (or small non-stick skillet) over medium heat. Lightly oil the pan.
- Pour a thin layer of egg mixture into the pan, tilting to spread evenly. Let it set slightly, then roll halfway with a spatula.
- Push the rolled egg to one side, oil the pan again, and pour another layer of egg. Lift the rolled egg to let the new layer flow underneath.
- Repeat rolling until all the egg is used. Cook until lightly golden and firm.
- Remove from pan, let rest for 2 minutes, then slice into 1-inch pieces.
Notes
- Make ahead: Stores in the fridge for 2 days (reheat gently).
- Kid-friendly: Skip mirin for a milder taste.
- Pan swap: No tamagoyaki pan? Use the smallest skillet you have.