Tamagoyaki is a slightly sweet Japanese omelette made by rolling together thin layers of seasoned egg in a pan. It’s delicious and actually incredibly easy to make at home! It’s typically made in a rectangular tamagoyaki pan, but you can definitely make it in a regular round pan too.
Prep Time 5 mins
Cooking Time 15 mins
- 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.
- 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.
- 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.
- 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.
- Repeat two more times with the remaining egg mixture, continuing to roll the egg into a large omelette roll.
- Remove omelette from heat. Let cool slightly before cutting into bite-sized pieces. Enjoy!
- 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, 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.