Ingredients for Authentic Japanese Tamago Yaki
- 3 large eggs
- 1 teaspoon sugar
- 1 tablespoon dashi
- 1/2 teaspoon soy sauce
- 1 teaspoon vegetable oil
- 1/4 teaspoon dashi granules
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How to Make Authentic Japanese Tamago Yaki
- Whisk 3 large eggs lightly in a bowl.
- Add 1 teaspoon sugar, 1 tablespoon dashi (or 1/4 teaspoon dashi granules dissolved in 1 tablespoon water), and 1/2 teaspoon soy sauce. Whisk until well combined.
- Heat 1 teaspoon oil in a non-stick 8-inch skillet over medium-low heat.
- Pour 1/3 of the egg mixture into the hot skillet. As the edges begin to set, gently lift them with chopsticks or a spatula, tilting the pan to allow the uncooked egg to flow underneath.
- Once the bottom is mostly set but the top is still slightly wet, gently roll the omelet towards one side of the pan.
- Pour another 1/3 of the egg mixture onto the skillet, next to the rolled omelet. Repeat steps 4 and 5.
- Repeat with the remaining egg mixture.
- Remove from heat and let cool slightly before slicing and serving. For a richer flavor, use a pinch of dashi granules instead of liquid dashi.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
11g
Fat
13g
Carbs
1g
