Tamagoyaki

A Japanese omelet built in thin overlapping layers, offering a dense yet melting texture. The flavor is defined by dashi umami and a subtle sweetness.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 232
• Protein: 13 g
• Carbs: 5 g
• Fat: 17 g

Ingredients

• 8 piece Egg ( whole )
• 90 ml dashi stock ( liquid )
• 2 tbsp mirin
• 2 tsp White sugar
• 2 tsp soy sauce
• 2 tbsp Sunflower oil ( for the pan )

Instructions

1. Preparing the mixture

   Crack the eggs into a bowl. Add the dashi broth, mirin, sugar, and soy sauce. Whisk gently without incorporating air to avoid bubbles. Strain through a chinois for a perfectly smooth texture.

2. Heating the pan

   Heat the pan over medium heat. Soak a paper towel in sunflower oil and evenly grease the bottom and sides. The pan should be hot but not smoking.

3. First roll

   Pour a thin layer of egg. When the mixture begins to set but remains glossy and moist on the surface, roll the omelet onto itself towards the far end of the pan.

4. Layering process

   Oil the empty part of the pan again. Pull the roll toward you, pour a new layer of egg, lifting the first roll so the liquid flows underneath. Repeat until all the mixture is used.

Chef's tips

• Never let the egg brown; it should stay bright yellow and flexible.
• If air bubbles form during cooking, prick them immediately with the tip of a chopstick.
• Use a rectangular pan if possible for clean edges.

Storage

Eat immediately or cold within 24h. Do not freeze.