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Tender Japanese Tamagoyaki Egg Roll Recipe Easy Step-by-Step Guide

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A tender Japanese tamagoyaki egg roll infused with dashi and mirin, perfect for breakfast, brunch, or a light dinner. This recipe is quick, easy, and delivers a soft, slightly sweet, and delicately savory flavor.

Ingredients

Scale
  • 4 large eggs (room temperature)
  • 1 teaspoon dashi powder (preferably Japanese brand like Ajinomoto)
  • 2 tablespoons mirin (or substitute with a mix of sugar and rice vinegar)
  • 1 teaspoon sugar
  • 1 teaspoon soy sauce
  • Vegetable oil (for greasing the pan, neutral oil like canola or sunflower)
  • Optional: finely chopped scallions
  • Optional: shredded nori
  • Optional: low-sodium soy sauce

Instructions

  1. In a bowl, crack 4 large eggs (about 200g) and whisk gently until combined but not too frothy.
  2. Add 1 teaspoon dashi powder, 2 tablespoons mirin, 1 teaspoon sugar, and 1 teaspoon soy sauce. Whisk together until the sugar dissolves and the mixture is smooth.
  3. Place your tamagoyaki pan over medium-low heat. Use a paper towel lightly dipped in vegetable oil to grease the surface evenly. The pan should be hot but not smoking.
  4. Pour a thin layer of the egg mixture (about 1/4 cup or 60 ml) into the pan, tilting to cover the bottom evenly. Let it cook until almost set but still slightly wet on top—about 1-2 minutes.
  5. Using chopsticks or a spatula, start rolling the cooked egg layer from one end to the other gently but firmly. Push the roll to one side of the pan.
  6. Lightly oil the exposed pan surface again. Pour another thin layer of the egg mixture into the pan, making sure it flows under the rolled egg to bind layers together. Cook until nearly set (about 1 minute).
  7. Roll the first egg roll back over the new layer, creating a thicker roll. Repeat this process 3-4 times until all the egg mixture is used.
  8. Once the final layer is cooked and rolled, gently press the roll with a spatula to shape it neatly. Transfer to a bamboo sushi mat or clean kitchen towel and gently shape into a rectangle. Let it rest for 5 minutes to set.
  9. Cut the tamagoyaki into 1/2-inch (1.5 cm) thick slices using a sharp knife dipped in water to prevent sticking. Serve warm or at room temperature.

Notes

Use medium-low heat to avoid browning or drying out the egg. Lightly oil the pan between layers to prevent sticking without making the roll greasy. Fresh eggs improve texture and flavor. Practice rolling gently but firmly to keep layers tight and prevent tearing. The roll can be shaped using a bamboo sushi mat or kitchen towel and should rest for 5 minutes before slicing.

Nutrition

Keywords: tamagoyaki, Japanese egg roll, dashi, mirin, breakfast, brunch, easy recipe, layered egg roll, savory egg dish

Find it online: https://elaraeats.com/tender-japanese-tamagoyaki-egg-roll-recipe-easy-step-by-step-guide/