breakfast · dairy-free
Tamagoyaki (rolled omelet)
Sweet-savory layered Japanese omelet, rolled in thin sheets.
- Time
- 15min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains egg, wheat, soy and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Bamboo sushi mat.
Missing a basic? Shop knives, boards, pans and more
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Method
-
1
Beat the eggs with dashi, sugar, soy, mirin and salt without making them foamy.
-
2
Oil a square or small round pan over medium-low heat and pour in a thin layer of egg.
-
3
When just set, roll it to one end, oil the pan again and pour in another layer, lifting the roll so egg runs under it.
-
4
Roll back over the new layer and repeat until the egg is used.
-
5
Rest on a mat or towel to shape, then slice.
