How to make it
5 steps. Take it one step at a time.
Whisk the eggs gently, trying not
In a bowl, whisk the eggs gently, trying not to incorporate too much air or create foam. Add the dashi, sugar, soy sauce, mirin, and salt, then stir until the sugar is dissolved.
Heat a Tamagoyaki pan
Heat a Tamagoyaki pan over medium-low heat. Soak a folded paper towel in vegetable oil and lightly coat the surface of the pan.
Pour a small amount of the egg mixture
Pour a small amount of the egg mixture into the pan to create a thin layer. Once the bottom is set but the top is still slightly runny, roll the egg layer from the far end toward you. Push the rolled egg to the far end of the pan.
Apply more oil to the empty space of the pan
Apply more oil to the empty space of the pan. Pour another thin layer of egg, making sure to lift the first roll so the new liquid flows underneath it. When set, roll the first roll over the new layer toward you. Repeat this process until all egg mixture is used.
Remove the omelette from the pan
Remove the omelette from the pan and place it on a bamboo mat (makisu). Wrap and shape it while still warm. Let it rest for a few minutes before slicing into 1-inch thick pieces.
3 min
A little kitchen wisdom
Using a rectangular Tamagoyaki pan is highly recommended for the perfect shape, but a small round non-stick pan can work if you trim the edges. Straining the egg mixture through a sieve ensures a perfectly smooth texture.
