High-Stacked Japanese Tamagoyaki Omelette

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A delicate, layered Japanese omelette with a subtly sweet and umami-rich flavor, rolled into tall, beautiful slices. This Japanese-inspired high-protein recipe, ready in about 25 minutes, pairs eggs, dashi stock, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Japanese cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 5 large eggs, 3 tbsp dashi stock, 1 tbsp soy sauce, 1 tbsp mirin, and 1 tsp sugar until the mixture is smooth and slightly frothy.
  2. Step 2: Heat a rectangular tamagoyaki pan or a non-stick skillet over medium heat and brush with 1 tbsp vegetable oil using a paper towel.
  3. Step 3: Pour a thin layer of the egg mixture (about 1/4 cup) into the pan, tilting to cover the surface evenly. Cook for 1-2 minutes until the edges set but the surface is still slightly wet.
  4. Step 4: Starting from one side, carefully roll the cooked egg layer toward the opposite side using chopsticks or a spatula, then push the rolled omelette back to the starting side.
  5. Step 5: Re-oil the pan lightly, then pour another thin layer of egg mixture underneath the rolled omelette. Cook for 1-2 minutes until set, then roll the omelette again toward the opposite side.
  6. Step 6: Repeat the layering and rolling process until all the egg mixture is used, creating a tall, layered omelette.
  7. Step 7: Remove from heat and let the tamagoyaki rest for 2 minutes before slicing into 1-inch thick pieces. Serve warm or at room temperature.

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