Description
A slightly sweet, soft, and delicate Japanese rolled omelette, perfect for sushi, breakfast, or bento boxes.
Ingredients:
Ingredients
Scale
- 4 large eggs
- 1 1/2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 tablespoon mirin (Japanese sweet rice wine)
- 1/4 teaspoon salt
- 1 teaspoon vegetable oil
Instructions
- In a bowl, whisk eggs, sugar, soy sauce, mirin, and salt until fully combined.
- Heat a tamagoyaki pan (or nonstick skillet) over medium-low heat and lightly oil the surface.
- Pour a thin layer of egg mixture into the pan, tilting to coat the bottom evenly.
- Once the egg is partially set, roll it up to one side using chopsticks or a spatula.
- Add another thin layer of egg to the empty space in the pan. Once it starts setting, roll the existing omelette over the new layer.
- Repeat the process until all the egg mixture is used, forming a layered roll.
- Transfer the omelette to a cutting board and let it rest for a minute before slicing into even pieces.
- Serve warm or at room temperature, optionally garnished with grated daikon or served with soy sauce.
Notes
- Use a tamagoyaki pan for the traditional rectangular shape, but a round skillet works too.
- Adjust sweetness by modifying the amount of sugar.
- Serve alongside steamed rice, miso soup, or as a sushi filling.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast / Side Dish
- Method: Pan-frying
- Cuisine: Japanese
