Japanese Tamagoyaki Rolls

• 3 large eggs
• 2 tablespoons water
• 1 tablespoon granulated sugar
• 1 tablespoon mirin
• 1/2 teaspoon soy sauce
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil

Steps

1. 1 Whisk together eggs, water, sugar, mirin, soy sauce, and salt until well combined.
2. 2 Heat a 6-inch square omelet pan or small non-stick skillet over medium heat. Lightly coat with oil.
3. 3 Pour in about 1/4 of the egg mixture, tilting the pan to spread evenly. Let cook undisturbed until just set but still glossy.
4. 4 Starting from the far end, roll the omelet into a log and slide it back to the top of the pan.
5. 5 Repeat with the remaining egg mixture, rolling each layer over the previous one.
6. 6 Once all layers are rolled together, transfer to a cutting board and slice into 6 equal rolls.

Nutrition

Tips

• Use a pan with straight edges for easier rolling.
• Keep the heat medium to avoid browning too quickly.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or steamer.

Serving Suggestions

• Serve with miso soup and steamed rice for a traditional Japanese breakfast.
• Pair with pickled ginger for a refreshing contrast.

FAQ