|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Tamagoyaki is the Japanese rolled omelet that is popularly served for breakfast, put in a bento (Japanese lunch box) as a side dish, or used as a filling in sushi. Tamagoyaki, literally meaning "grilled/fried egg," is made by rolling together thin layers of seasoned egg in a frying pan.
The flavors of tamagoyaki vary and different types of fillings can be added. Tamagoyaki is often seasoned with soy sauce and sugars, but nothing can beat the flavor of dashi. Dashi is very simple to make, but umami-rich kombu and katsuobushi give this stock wonderful rich flavors without overpowering the other ingredients. By adding dashi to the egg mixture, the egg gets a nice umami boost and the dashimaki tamago has deeper, more complex flavors than regular tamagoyaki.
"The sweetness of this recipe can be adjusted to suit your taste or can be eliminated. Rolling the omelet while cooking does take some practice to achieve the distinctive layers within. The omelet can be enjoyed hot, cold, or at room temperature. Serve this with white rice and Japanese pickles for a light Japanese breakfast." —Rick Horiike
- 4 eggs
- 3 tablespoons dashi soup stock (or instant dashi)
- 1 1/2 to 2 tablespoons sugar
- Vegetable oil (for cooking)
Gather the ingredients.
Beat eggs in a bowl.
Add dashi soup and sugar in the egg and mix well.
Heat a tamagoyaki pan over medium heat. Oil the pan.
Pour a scoop of egg mixture in the pan and spread over the surface.
Cook it until half done and roll the egg toward the bottom side.
Move the rolled egg to the top side.
Oil the empty part of the pan and pour another scoop of egg mixture in the space and under the rolled egg.
Cook it until half done and roll the egg again so that the omelet becomes thicker.
Cook the omelet until done.
If you are using a regular frying pan, shape tamagoyaki on bamboo mat.
Cut tamagoyaki into 1-inch thick pieces.
Serve for breakfast, put in a bento as a side dish, or used as a filling in sushi.
- Preferably, it's good to use a square tamagoyaki pan to make tamagoyaki, but it can be cooked in a regular frying pan.
- When sugar is added to tamagoyaki, it gets burned easily, so please watch the heat carefully.
- Feel free to add cheese, veggies, seaweed, or your meat of choice. We recommend getting the hang of making these as is first.
Watch Now: A Simple Japanese Omelet Recipe