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Fluffy Tamagoyaki Rolled Omelette Breakfast Bowl Easy Recipe with Dashi

Fluffy Tamagoyaki Rolled Omelette - featured image
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A delicate and fluffy Japanese rolled omelette infused with dashi broth, perfect for a comforting and flavorful breakfast bowl served over steamed rice.

Ingredients

Scale
  • 4–5 large eggs (room temperature)
  • 1/4 cup (60 ml) dashi stock (instant dashi powder recommended)
  • 1 tablespoon mirin
  • 1 teaspoon soy sauce
  • 1 teaspoon sugar
  • Vegetable oil (for cooking)
  • Steamed white rice (for serving)
  • Optional toppings: finely sliced green onions, toasted sesame seeds, pickled ginger, nori strips

Instructions

  1. Prepare the dashi stock: If using instant powder, dissolve 1/4 cup (60 ml) dashi powder in 1/2 cup (120 ml) warm water. Let it cool.
  2. Mix the egg base: In a medium bowl, crack 4 large eggs and whisk gently to combine without adding air bubbles.
  3. Add seasoning: Stir in 1/4 cup (60 ml) of the prepared dashi stock, 1 tablespoon mirin, 1 teaspoon soy sauce, and 1 teaspoon sugar. Mix until sugar dissolves and everything is smooth.
  4. Heat the pan: Place your tamagoyaki pan over medium-low heat. Lightly oil the surface with a paper towel dipped in vegetable oil. Be careful not to over-oil; a thin layer is enough.
  5. Cook the first layer: Pour a thin layer of egg mixture (about 1/4 cup / 60 ml) into the pan, tilting to cover evenly. Let it cook until almost set but still slightly wet on top (about 1-2 minutes).
  6. Roll the omelette: Using chopsticks or a spatula, gently roll the egg from one side to the other. Push rolled egg back to the starting edge of the pan.
  7. Add more egg mixture: Oil the pan lightly again, pour another thin layer beneath the rolled egg, lifting the roll to let the uncooked egg flow underneath. Cook until nearly set.
  8. Repeat rolling: Roll the egg again toward the opposite side. Continue layering and rolling until all egg mixture is used (usually 3-4 layers total).
  9. Shape and rest: Remove the rolled omelette and shape gently with a bamboo sushi mat or towel if desired. Let it rest for 2-3 minutes to set.
  10. Slice and assemble: Cut the tamagoyaki into 3/4-inch (2 cm) thick slices. Place over a bowl of steamed rice, and garnish with sliced green onions, sesame seeds, or nori.

Notes

Keep the pan well-oiled and at medium-low heat to avoid browning too quickly. Whisk eggs gently to avoid air bubbles. Let each layer set almost fully before rolling to prevent breakage. Tamagoyaki can be made ahead and gently reheated wrapped in a damp towel. For gluten-free, substitute soy sauce with tamari. Vegetarian version can use kombu broth instead of dashi.

Nutrition

Keywords: tamagoyaki, rolled omelette, Japanese breakfast, dashi, easy breakfast, fluffy omelette, breakfast bowl

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