Japanese-Style Rolled Omelet (Tamagoyaki) | Food Wishes

dashi

🥗Healthier: vegetable broth

💰Cheaper: water

Vegetable broth is lower in calories and can be more budget-friendly.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce is healthier, while tamari can be a gluten-free alternative.

Crack 4 large eggs into a mixing bowl.

Add a splash of cold fresh water, soy sauce, mirin, salt, white sugar, and cayenne to the eggs.

Use a fork to pierce the yolks and beat the eggs until the whites are fully incorporated.

Transfer the egg mixture into a pourable measuring cup.

Heat a non-stick skillet over medium heat and brush the bottom with a mixture of 1 part sesame oil to 3 parts vegetable oil.

Pour in one-third of the egg mixture and tilt the pan to evenly cover the bottom.

Wait for the egg mixture to cook until it holds together enough to roll.

Use a spatula to push the eggs in from the sides for uniform thickness.

Roll the omelet towards one side of the pan, creating a 2-inch wide rectangle.

Slide the rolled omelet to the edge of the pan, about a third of the way in.

Pour in the second third of the egg mixture around the rolled omelet, lifting it to allow the uncooked mixture to flow underneath.

Repeat the rolling process, adjusting the heat as necessary to prevent overcooking.

For the final roll, brush the pan with oil and pour in the last of the egg mixture.

Once the last addition is half set, roll it up for the final time, ensuring the omelet holds its shape without falling apart.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens