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CuisineAsianJapaneseLow-FatLow-SugarHigh-ProteinLow-CalorieKetoAsian Pacific American Heritage MonthPan FryOne-Pot or PanStove TopLunchBrunchBreakfastUnder 30 MinutesEasyVegetarianLow-CarbGluten-FreeDairy-Free

Tamagoyaki (Japanese Egg Omelet)

featured in Japanese Lunch

This traditional Japanese omelet is sweet, savory, and packed with umami flavor. Perfect for breakfast or as a side dish.

Rie McClenny
Tasty Team
96% would make again

Under 30 minutes

Tamagoyaki (Japanese Egg Omelet)

Under 30 minutes

Ingredients

for 4 servings

  • ⅛ teaspoon dashi powder
  • ⅛ teaspoon salt
  • ¼ teaspoon soy sauce
  • ½ tablespoon sugar
  • ¼ cup water (60 mL)
  • 2 eggs
  • oil, for brushing

Nutrition Info

  • Calories 111
  • Fat 9g
  • Carbs 1g
  • Fiber 0g
  • Sugar 1g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. In a small bowl, combine the dashi, salt, soy sauce, sugar, and water. Mix until everything is dissolved.
  2. In a medium bowl, beat the eggs and add the seasoning mixture. Mix until well-combined.
  3. Heat a tamagoyaki pan over medium-high heat. Brush a thin layer of oil on the pan.
  4. Pour a third of the egg mixture into pan and quickly swirl to cover the entire pan. When the egg is half-set, gently roll the egg.
  5. With the rolled egg still in the pan, pour in another third of the egg mixture. Lift up the rolled egg and let the mixture to flow under it. When the egg is half-set, roll the omelette toward you. Repeat with the rest of the egg mixture.
  6. Slice into bite-sized pieces.
  7. Enjoy!
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Tamagoyaki (Japanese Egg Omelet)