Name: Tamagoyaki (Japanese Rolled Omelette) Two Ways
Prep time: 5 min
Cook time: 15 min
Yield: 2
Ingredients: 3 eggs; 4 tbsp dashi (Japanese soup stock); 2 tsp monkfruit erythritol sweetener; Pinch of salt; 1 sheet seaweed, cut into small rectangular pieces (optional); 1-2 tsp olive oil

Tamagoyaki is a slightly sweet Japanese omelette made by rolling together thin layers of seasoned egg in a pan. It’s delicious and actually incredibly easy to make at home! It’s typically made in a rectangular tamagoyaki pan, but you can definitely make it in a regular round pan too.

Prep Time 5 mins

Cooking Time 15 mins

Tamagoyaki (Japanese Rolled Omelette) Two Ways

Ingredients

Servings

3 eggs

4 tbsp dashi (Japanese soup stock)

2 tsp monkfruit erythritol sweetener

Pinch of salt

1 sheet seaweed, cut into small rectangular pieces (optional)

1-2 tsp olive oil

Instructions

In a small mixing bowl, preferably one with a spout for easy pouring later, mix together eggs, dashi, salt and monkfruit erythritol sweetener until well combined.
Heat up tamagoyaki pan (or a normal round pan) over medium heat. Oil the pan lightly, using a small piece of paper towel to absorb excess oil. Keep the paper towel.
Pour 1/4 of the egg mixture into pan. If using seaweed, place a piece on top of the egg mixture now. When the bottom of the omelette is set but the top is still a bit runny, gently roll the egg to one side.
Lightly oil the pan again with the paper towel from before. Pour another 1/4 of the egg mixture into the pan. Lift up the rolled egg and let the new egg mixture flow underneath it. When the bottom is set but the top is still a bit runny, gently roll the egg to one side.
Repeat two more times with the remaining egg mixture, continuing to roll the egg into a large omelette roll.
Remove omelette from heat. Let cool slightly before cutting into bite-sized pieces. Enjoy!

Notes

I find it easiest to use chopsticks to make this, but you can use a spatula if you like.
If you don’t have dashi, you can replace it with 3 tbsp water + 1/4 tsp dashi powder, or 3 tbsp water + 1/2 tbsp soy sauce.
You may substitute monkfruit erythritol sweetener with any other neutral flavored sweetener of choice.
If you want to perfect the rectangular shape, transfer the final cooked omelette to a bamboo mat. Roll it up tightly but gently and mould it into a rectangular log with your hands.
If you don’t have a rectangular tamagoyaki pan, you can still make this with a round pan! The shape won’t come out rectangular, but it will still be delicious.