Japanese Omelet (Tamagoyaki)
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Yields
4
Directions
- In a bowl, mix eggs, 1 tbsp of vinegar, sugar, soy sauce, and salt and mix gently until combined (avoid too many bubbles).
- Heat pan (rectangular pan for traditional or small nonstick skillet) over medium-low heat and lightly oil.
- Pour a thin layer of egg mixture into the pan.
- When the egg is just set but still slightly soft, roll it: start from one side and roll toward the other.
- Push the rolled egg to one side of the pan.
- Lightly oil the empty space and pour in another thin layer of egg: lift the roll so the egg flows underneath.
- Once set, roll again, adding to the existing roll.
- Repeat this layering process 3–4 times until all eggs are used.
- Lightly press the roll to shape it, then remove from pan.
- Let rest briefly, then slice into portions.
Recipe Tips
- Keep heat low to avoid browning
- Use thin layers for delicate texture
- Oil the pan lightly between layers
- A rectangular pan makes it easier, but a round one works too
Ingredients
- 12 eggs Good Nature Eggs, Large
- 3 tbsp Water
- 2 tbsp Jade Dragon Soy Sauce
- 2 1/2 tbsp Ginger Evans Sugar
- 2 tbsp Kurtz White Distilled Vinegar
- 1/2 tsp Marcum Salt
- 1-2 tbsp Mederios Oil
- 1/2 cup Green Onions, thinly sliced