---
title: Tamagoyaki (Japanese Rolled Omelette)
servings: 2
prep time: 5 minutes
cook time: 15 minutes
source: https://mycibora.com/recipes/tamagoyaki
---

Gather @vegetable oil{1%tbsp}.

Beat the eggs with the @kombu stock{3%tbsp}, @sugar{1%tbsp}, @tamari{1%tsp} and a pinch of @salt{}, cutting through the whites without whipping in air.

Heat the pan over medium heat and wipe it with an oiled paper towel — you want a film, not a puddle.

Pour in a thin layer of @egg{4}. When it is just set on top, roll it toward you with chopsticks and push the roll to the far end.

Oil the empty pan again, pour in another thin layer, lifting the roll so egg runs underneath, and roll again around the first.

Repeat until the egg is used up and the roll is plump, 3 or 4 layers in all.

Rest the roll seam-down for 2 minutes, then slice thickly and serve warm or at room temperature. ~{2%minutes}