For Bentos and Breakfast: Tamagoyaki Rolled Omelets

For Bentos and Breakfast: Tamagoyaki Rolled Omelets

Shiro-dashi makes it very tasty.
It's our family's tamagoyaki.

Ingredients: 2 to 3 servings

1 tablespoon
1 tablespoon
1/2 teaspoon
Vegetable oil
1 tablespoon


1. Beat the eggs. Add shiro-dashi, sugar, and salt. Mix together well.
2. If you're used to making tamagoyaki, cook it in your own way. Here's how I do it:
3. Heat 1 tablespoon vegetable oil in a egg fryer over medium heat. Pour in 1/3 of egg mixture and gather it to your far-side. *No need to roll it up.
4. Turn the heat to low, pour in 1/2 of the egg mixture and spread. Tilt the frying pan. Use chopsticks to lift the eggs you cooked first, and pour the second batch underneath.
5. When the eggs are soft-set, fold-in to your near-side using chopsticks and your hands. *Turn the heat off if you're not used to this.
6. Gather the egg mixture to the side furthest away from your. ※Cook over low to low-medium heat.
7. Add the rest of the egg mixture and cook similarly.
8. Gather to the side closest to you and fix the shape.
9. When cooked, transfer onto a kitchen paper and set aside to cool.
10. Enjoy!
11. Tamagoyaki Rolled Omelets with Scallions Recipe ID: 2115459 A non-sweet tamagoyaki, only using shirodashi.
12. Also check out how to make round tamagoyaki: Recipe ID:1991785
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Story Behind this Recipe

This is how we make tamagoyaki I've gotten used to cooking with shiro-dashi.