How to Make Tamagoyaki, a Japanese Rolled Omelet

Gather the ingredients. The Spruce / Julia Hartbeck Featured Video Beat eggs in a bowl. The Spruce / Julia Hartbeck Add dashi soup and sugar in the egg and mix well. The Spruce / Julia Hartbeck Heat a tamagoyaki pan over medium heat. Oil the pan. The Spruce / Julia Hartbeck Pour a scoop of egg mixture in the pan and spread over the surface. The Spruce / Julia Hartbeck Cook it until half done and roll the egg toward the bottom side. The Spruce / Julia Hartbeck Move the rolled egg to the top side. The Spruce / Julia Hartbeck Oil the empty part of the pan and pour another scoop of egg mixture in the space and under the rolled egg. The Spruce / Julia Hartbeck Cook it until half done and roll the egg again so that the omelet becomes thicker. The Spruce / Julia Hartbeck Cook the omelet until done. The Spruce / Julia Hartbeck If you are using a regular frying pan, shape tamagoyaki on bamboo mat. The Spruce / Julia Hartbeck Cut tamagoyaki into 1-inch thick pieces. The Spruce / Julia Hartbeck Serve for breakfast, put in a bento as a side dish, or used as a filling in sushi. The Spruce / Julia Hartbeck