Tamagoyaki (Japanese Rolled Omelette)

Japan’s signature layered rolled omelette — slightly sweet, savory, and beautiful in cross-section.

Ingredients

• 4 large eggs
• 2 tsp dashi (or water)
• 1 tsp soy sauce
• 1 tsp mirin
• 1/2 tsp sugar
• Pinch of salt
• Vegetable oil for pan
• Optional: green onion, sesame seeds inside layers

Directions

1. Beat eggs gently with dashi, soy sauce, mirin, sugar, and salt. Do not over-beat — avoid bubbles.
2. Heat a rectangular tamagoyaki pan (or small round pan) over medium heat. Lightly oil.
3. Pour 1/3 of egg mixture into pan. Tilt to spread evenly.
4. When bottom is barely set but top is still wet, use chopsticks or spatula to roll from far edge toward you.
5. Push rolled egg to far end. Oil pan again. Pour another 1/3 of mixture, lift rolled egg to let new egg flow under.
6. Roll again toward you, enclosing previous roll. Repeat with remaining egg.
7. Wrap in paper towel or bamboo mat and let rest 5 minutes to set shape. Slice into rounds.

Notes

A rectangular tamagoyaki pan makes this much easier but a round pan works. Low-medium heat is key — too hot and the egg browns before you can roll it.