Japanese Rolled Omelette

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A copper frying pan makes fluffy rolled omelets.

Tamagoyaki (Japanese Rolled Omelet)

Enjoy these fluffy eggs packed with rich broth!
Pin Recipe
Total Time 5 minutes
Servings: 4 people
Course: Breakfast, Side Dish
Ingredients Method

Ingredients
  

  • 5 eggs
  • 20 ml Vegetable Oil
  • 80 ml Basic stock ( Dashi )
  • 3 tbsp sugar
  • 1 tbsp Mayonnaise

Method
 

  1. Prep the Egg Mixture
    Crack the eggs into a bowl. Add dashi, sugar, and mayonnaise.
    Mix gently without creating bubbles.
  2. Heat the Pan
    Oil the pan. Heat the tamagoyaki pan over medium heat.
    Coat the bottom, corners, and sides with vegetable oil using a paper towel.
    Dip yourchopsticks in the egg mixture and touch the pan.
    If it sizzles, the pan is ready.
  3. Roll the Omelet
    First layer: Pourabout 1/3 of the egg mixture into the pan.
    Stir lightly, thenroll and slide the omelet to the far side of the pan.
     
    Second layer: Oil the empty space. Pour in half of the remaining egg mixture.
    Lift the first roll with your chopsticks to let the new egg liquid flow underneath.
     
    Roll again: Once it is half-cooked, roll it back toward you, repeat this step for the last layer.

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