This recipe was written in Spanish and translated automatically. The translation may contain errors. View the original Spanish recipe

Japanese Rolled Omelet

Name: Japanese Rolled Omelet
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Japanese
Ingredients: Egg (4 pieces); Dashi (3 tablespoons); Mirin (1 tablespoon); Soy sauce (1 teaspoon); Sugar (1 teaspoon); Vegetable oil (1 tablespoon)

by Waatokok Kitchen

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41 viewsTotal time: 20 min

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Layers of egg seasoned with dashi, mirin, and soy sauce, rolled up to form a compact roll.

Servings: 4
Prep: 5 min
Cook: 15 min
Difficulty: Medium
Category: Main course, Breakfast, Side dish
Cuisine: Japanese
Serve: Warm
Texture: Soft / Tender, Fluffy
Techniques: Sauté
Meal: BreakfastLunchSnack

Family meal
Kids

Tips

If you don't have a rectangular tamagoyaki pan, a small round skillet works just fine—just fold the edges of the egg toward the center as you roll it to give it a more even shape. Here's a video for your reference to help you make this dish.

Ingredients

Egg (4 pieces)
$10.33 MXN
$2.58 MXN/piece
Dashi (3 tablespoons)
No price yet
Mirin (1 tablespoon)
No price yet
Soy sauce (1 teaspoon)
$0.48 MXN
Sugar (1 teaspoon)
No price yet
Vegetable oil (1 tablespoon)
$0.74 MXN

WaatoPrice

Price reference: Guadalajara, Jalisco

Estimated cost so far

$11.55 MXN

≈ $2.89 MXN per serving

3 of 6 ingredients

priced

50%

Prices are approximate. · Last updated Oct 14, 2026

Some prices may be outdated.

Tools

Frying pan
Spatula

Steps

1. Prepare the mixture5 min
Beat the eggs with the dashi, mirin, soy sauce, and sugar until well combined, without overbeating (avoid creating too much foam).
2. Cook the first layer3 min
Heat a small skillet over medium-low heat and lightly grease it with oil. Pour in a thin layer of the egg mixture, enough to cover the bottom; when it is almost set but still moist on top, roll it up toward one side of the skillet using a spatula.
3. Add more layers10 min
Grease the empty part of the skillet again, pour in another thin layer of batter, lifting the roll that has already formed slightly so that the new batter flows underneath; when it is almost set, roll the existing roll onto itself, wrapping the new layer inside. Repeat until all the batter is used up.
4. Finish and serve2 min
Remove the egg roll from the pan, let it rest for a minute, and cut it into slices. Serve warm.