RecipesAppetizersTamagoyaki Two Ways

Tamagoyaki Two Ways

5 min
Prep Time
15 min
Cook Time
20 min
Total Time
cover
Preview

Tamagoyaki Two Ways

5 min
Prep Time
15 min
Cook Time
20 min
Total Time

Tamagoyaki is a slightly sweet Japanese omelette made by rolling together thin layers of seasoned egg in a pan. It’s delicious and easy to make at home! It’s made in a rectangular tamagoyaki pan, but you can make it in a regular round pan too.

Avg 4.7 stars (14)
Rate this recipe
https://static.chloeting.com/recipes/6200ec5b2e702a81e5804b3d/images/tamagoyaki-japanese-rolled-omelette-two-ways-1.webp

Ingredients (2 servings)

MetricImperial
3 eggs
2 tbsp dashi
2 tsp monk fruit erythritol sweetener
-Pinch of salt
1 sheet seaweed, cut into small rectangular pieces (optional)
1-2 tsp olive oil
  1. In a small mixing bowl, preferably one with a spout for easy pouring later, mix together eggs, dashi, salt and monkfruit erythritol sweetener until well combined.
  2. Heat up tamagoyaki pan (or a normal round pan) over medium heat. Oil the pan lightly, using a small piece of paper towel to absorb excess oil. Keep the paper towel.
  3. Pour 1/4 of the egg mixture into pan. If using seaweed, place a piece on top of the egg mixture now. When the bottom of the omelette is set but the top is still a bit runny, gently roll the egg to one side.
  4. Lightly oil the pan again with the paper towel from before. Pour another 1/4 of the egg mixture into the pan. Lift up the rolled egg and let the new egg mixture flow underneath it. When the bottom is set but the top is still a bit runny, gently roll the egg to one side.
  5. Repeat two more times with the remaining egg mixture, continuing to roll the egg into a large omelette roll.
  6. Remove omelette from heat. Let cool slightly before cutting into bite-sized pieces. Enjoy!
Notes
  • I find it easiest to use chopsticks to make this, but you can use a spatula if you like.
  • If you don’t have dashi also known as Japanese soup stock, you can replace it with 3 tbsp water + 1/4 tsp dashi powder, or 3 tbsp water + 1/2 tbsp soy sauce.
  • You may substitute monkfruit erythritol sweetener with any other neutral flavored sweetener of choice.
  • If you want to perfect the rectangular shape, transfer the final cooked omelette to a bamboo mat. Roll it up tightly but gently and mould it into a rectangular log with your hands.
  • If you don’t have a rectangular tamagoyaki pan, you can still make this with a round pan! The shape won’t come out rectangular, but it will still be delicious.