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Japanese Omelet Tamago

Yield: 1 omelet

Ingredients Amounts
Eggs, large 7 ea.
Mirin 2 Tbsp.
Dashi (optional) 2 Tbsp.
Light soy sauce 1 Tbsp.
Kosher salt a pinch
Vegetable oil as needed

Method

  1. Whisk all ingredients until smooth.
  2. Heat a square pan until hot, then coat lightly with oil.
  3. Pour a 2-ounce ladle of egg mixture into the pan and turn pan rapidly to coat evenly.
  4. Cook until set, then fold omelet from front towards handle, to fold into thirds.
  5. Slide the folded omelet away from the handle to the front of pan.
  6. Heat the rear 2/3 of pan again, coat lightly with oil, coat with egg mixture, then fold over in thirds beginning with pre-made omelet.
  7. Repeat this procedure until all of egg mixture is used.
  8. Transfer omelet onto a bamboo sushi mat covered with a paper towel, then fold mat to form the omelet into an even rectangle.