Easy Japanese Tamago Egg Recipe

Ingredients

• 4 eggs eggs
• 0.25 cup prepared dashi stock
• 1 tablespoon white sugar
• 1 teaspoon mirin (Japanese sweet wine)
• 0.5 teaspoon soy sauce
• 0.5 teaspoon vegetable oil, or more as needed

Instructions

1. Prepare all the necessary ingredients for this recipe.
2. In a mixing bowl, whisk the eggs completely. Incorporate dashi stock, sugar, mirin, and soy sauce, stirring until the sugar is fully dissolved. Lightly grease a tamago pan or a small non-stick pan and place it over medium heat.
3. Pour a thin layer of the egg mixture into the heated pan, swirling to ensure the entire surface is coated. Allow it to cook until the bottom is firm, but the top remains slightly moist, approximately 1 minute.
4. Using a spatula, gently lift one edge of the cooked egg and begin to roll it up.
5. Move the rolled omelet to one side of the pan. Add a bit more oil to the pan, and pour in another thin layer of the egg mixture, lifting the existing roll to allow the new egg to flow underneath it.
6. Roll the initial omelet into the fresh layer of egg, then move the completed roll to the edge of the pan as before.
7. Continue this rolling process with the remaining egg mixture, adding oil to the pan each time it's needed to prevent sticking.
8. Transfer the finished rolled omelet to a serving plate. Cut it into 6 even pieces for serving.

Nutrition

• Calories: 63 kcal
• Fat Content: 4 g
• Sugar Content: 3 g
• Sodium Content: 87 mg
• Protein Content: 4 g
• Cholesterol Content: 124 mg
• Carbohydrate Content: 3 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g