Basic Tamagoyaki (No Dashi)
Learn how to make basic tamagoyaki, a simple Japanese rolled omelet prepared without dashi. It’s perfect for breakfast, bento, or as a light side dish. Give it a try!
Equipment
Ingredients
Instructions
- Make the Egg Mixture: In a bowl, beat the eggs. Add the sugar, soy sauce, and water. Mix well until fully combined.
- Heat the Pan: Lightly oil the pan and heat over medium heat. Tilt the pan to evenly coat the surface with oil.
- First Roll: Pour about one-third of the egg mixture into the pan. Spread it evenly. When the egg is mostly set but still slightly soft on top, gently roll it from the far edge toward you. Slide the rolled egg back to the far edge of the pan.
- Second Roll: Add a little more oil if needed. Pour half of the remaining egg mixture into the pan, lifting the rolled egg slightly so the mixture flows underneath. Once almost set, roll again and move the omelet back to the far edge.
- Final Roll: Pour the rest of the egg mixture into the pan and repeat the same process.
- Finish and Serve: Remove from the pan and let cool slightly. Slice into even pieces and serve. Enjoy!
Notes
- Storage: Store in the refrigerator for up to 3 days.
- Be sure to oil the pan thoroughly, including the sides, to prevent sticking.
- Don’t worry if your roll looks messy. You can adjust the shape as you continue cooking.
- Avoid overcooking, as this can make the eggs dry. It’s best to roll while the surface is still slightly soft.
- I prefer using chopsticks for rolling, but if you’re new to tamagoyaki, a rubber or silicone spatula can make the process easier.
- For a smoother, more delicate texture, you can strain the eggs before cooking. It’s an extra step, but it creates a softer, silkier finish.
Video
Nutrition
Serving: 1sliceCalories: 104kcalCarbohydrates: 3gProtein: 9g
This nutritional information is estimated and provided for general reference only.