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Japanese·Breakfast

Japanese-Style Rolled Omelet

A simplified take on traditional Tamagoyaki designed for a standard round non-stick skillet. This savory-sweet omelet features multiple tender layers of egg rolled into a beautiful, moist loaf that's perfect for breakfast or bento boxes.

Prep

5m

Cook

10m

Total

20m

Serves

2

Method

  1. 01

    Crack the eggs into a bowl and add the water, soy sauce, mirin, salt, sugar, and cayenne. Use a fork to pierce the yolks and beat the mixture until the whites are fully incorporated and the liquid is uniform. Transfer the mixture to a pourable measuring cup.

    Step 1
    Watch · 1:00
  2. 02

    Place a non-stick skillet over medium heat and brush the bottom with the oil mixture. Pour in one-third of the egg mixture, tilting the pan to cover the bottom evenly.

    Step 2
    Watch · 2:19
  3. 03

    When the egg is halfway set, use a spatula to square off the sides, then roll the egg up into a 2-inch wide rectangle. Slide the rolled omelet to one edge of the pan.

    Step 3
    Watch · 3:38
  4. 04

    Brush the empty surface of the pan with more oil and pour in half of the remaining egg mixture. Lift the existing roll slightly so the raw egg flows underneath it. Once set enough to move, roll the existing omelet over the new layer to incorporate it.

    Step 4
    Watch · 5:32
  5. 05

    Repeat the oiling and pouring process with the final third of the egg mixture. Roll it up one last time to form the full loaf. If the roll breaks, simply press it back together while the egg is still soft and warm.

    Step 5
    Watch · 6:42
  6. 06

    Remove the omelet from the pan and place it onto a sheet of plastic wrap. Roll the plastic tightly around the omelet to help shape it into a neat rectangle, then wrap it in a kitchen towel. Let it rest and carry-over cook for 5 to 10 minutes.

    Step 6
    Watch · 7:52
  7. 07

    Unwrap the omelet and trim off the thinner ends (the chef's snack). Slice the loaf into 6 to 8 even pieces. Serve warm or at room temperature, garnished with furikake and grated radish.

    Step 7
    Watch · 8:58

From Chef John

  • “Who better to show you how to make something not perfect than me?”
  • “You are after all the gajin of what you're seeing.”
  • “This definitely tastes better eaten with chopsticks than with a fork.”