Traditional Japanese rolled omelet with sweet, delicate flavor. This technique-driven recipe requires special pan and layering method for authentic rectangular shape.
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8 items
Whisk the eggs with dashi, mirin, sugar, soy sauce, and salt until completely smooth and well combined
Heat the rectangular tamagoyaki pan over medium-low heat and oil lightly with a paper towel
Pour one-third of the egg mixture into the pan and cook until the bottom is set but the top is still slightly wet
Use chopsticks or a thin spatula to roll the omelet tightly toward you into a log shape
Push the rolled omelet to the far end, oil the pan again, and pour another third of egg mixture underneath the cooked layer
Lift the first roll to let uncooked egg flow underneath, then roll the new layer around the existing roll
Repeat the oiling and rolling process with the remaining egg mixture to create multiple layers
Use a makisu bamboo mat to shape the hot omelet into a neat, tight rectangular log
for 3 minutes before slicing into neat bite-sized pieces
