Tamagoyaki (Japanese Omelet) – a delicious recipe with eggs, mirin, soy sauce, salt, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Crack eggs into bowl. Add mirin, soy sauce, and salt. Mix with a fork until incorporated.
2
Heat about 2 tsp olive oil in pan over medium-low heat until oil shimmers. Pour thin layer of egg mixture into pan; pour enough to cover the pan, tilting the pan gently to distribute the mixture evenly.
3
Pour next layer of egg into pan. Gently lift the first layer up and tilt the pan so that egg mixture goes under the first layer. Cook for about 20-30 seconds. Roll first layer up in second layer, and roll the entire thing up, just as you did with the first layer.
4
Repeat as needed until all of mixture is gone.
5
Slide directly from pan onto plate and serve immediately.
72
kcal
Calories
5
g
Fat
1
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 large eggs, 2 teaspoons mirin, 1/4 teaspoon soy sauce, 1/8 teaspoon salt, and more.
Yes, Tamagoyaki (Japanese Omelet) falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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