Tamago, or Japanese rolled omelette, is a slightly sweet and savory egg dish that's a staple in Japanese cuisine. It's perfect for sushi, bento boxes, or a simple breakfast.
Preparation time
10min
Cooking time
15min
Ingredients
2 Servings
- 2 tbsp dashi stock
- 4 eggs
- 1 tbsp mirin
- 1 tsp soy sauce
- 1 tbsp sugar
- 1 tbsp vegetable oil
Directions
Step 1
In a bowl, beat the eggs thoroughly.
Step 2
Add sugar, mirin, soy sauce, and dashi stock to the eggs. Mix well until combined.
Step 3
Heat a tamagoyaki pan or a small non-stick skillet over medium heat and lightly oil it with vegetable oil.
Step 4
Pour a thin layer of the egg mixture into the pan, just enough to cover the surface. Tilt the pan to spread the eggs evenly.
Step 5
Once the egg is mostly cooked but still slightly runny on top, roll it up from one end to the other using a spatula.
Step 6
Move the rolled egg to one side of the pan and re-oil the pan if necessary.
Step 7
Pour another thin layer of the egg mixture into the pan. Lift the rolled egg to let the uncooked egg flow underneath.
Step 8
Once the new layer is mostly cooked, roll the egg back towards the opposite side of the pan, incorporating the new layer into the roll.
Step 9
Repeat the process until all the egg mixture is used up, forming a thick rolled omelette.
Step 10
Remove the rolled omelette from the pan and let it cool slightly before slicing it into pieces.