Classic, Custardy, Just A Touch Sweet Tamagoyaki Recipe

Eggs are a versatile ingredient extraordinaire. They are a cooking powerhouse in sweet and savory dishes. After mastering French omelets, try Japan's version.

3 large eggs 2 tablespoons dashi, or ¼ teaspoon instant dashi granules mixed with 2 tablespoons water 2 teaspoons sugar ½ teaspoon soy sauce 1 teaspoon mirin Pinch of salt 1 tablespoon canola oil or other neutral-flavored oil



Bowl-beat eggs. Add dashi, soy, mirin, sugar, and salt. Ensure complete mixing. Heat a small pan medium-low.

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Use a paper towel to evenly coat the pan with oil. Add enough egg mixture to cover the pan bottom. 

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Rotate pan to evenly distribute egg mixture. Pop bubbles, then roll the egg mixture into a cylinder from one end of the pan to the other.

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Move the tamagoyaki to one side of the pan. Apply oil to the pan again using the oil-saturated paper towel. 

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Add enough egg mixture to cover the pan bottom. Lift the rolled, cooked egg to let the runny egg mixture flow underneath. 

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After waiting a few seconds for the new egg layer to cook, roll the cooked tamagoyaki from end to end.

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Repeat steps 6–9, layering and rolling tamagoyaki until all egg mixture is gone. 

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After the last layer, gently press the tamagoyaki against the pan edges to seal it.

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Still hot, roll the tamagoyaki in a bamboo sushi mat or aluminum foil and gently squeeze it into a cylindrical shape.

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