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Authentic Japanese Tamagoyaki (Rolled Dashi Omelette Layers)
The delicate staple of Japanese breakfast and bento boxes: pillowy soft multi-layered rolled omelette seasoned with savory dashi broth, sweet mirin, and light soy sauce, cooked into an elegant golden rectangular block.
Prep
10 min
Cook
10 min
Total
20 min
Ingredients
servings
4
- Fresh large eggs4 pc
- Japanese dashi stock60 ml
- Sweet rice wine (mirin)1 tbsp
- Japanese light soy sauce1 tsp
- Granulated sugar1 tsp
- Vegetable oil for greasing pan1 tbsp
Preparation Steps
1
Gently whisk eggs with chopsticks without foaming, stir in dashi, mirin, soy sauce, and sugar. Strain through a fine sieve for a velvety texture.
4 min timer
2
Heat pan over medium heat and wipe with an oiled paper towel. Pour a thin layer of egg. When semi-set, roll tightly to the far end. Oil exposed surface, pour next thin layer lifting the cooked roll so raw egg flows underneath, and roll back over itself.
8 min timer
3
Repeat process until all egg is used. Transfer warm roll to a bamboo mat, wrap gently to square the edges, cool 5 minutes, and slice into 2-cm thick cross sections.
5 min timer
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Nutrition Facts
per servingCalories
180
Protein
13g
Carbohydrates
4g
Fat
12g
Allergens
EggssoyaFish
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
