Quick Tamagoyaki with Scallions and Soy Dipping Sauce

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.

Light and fluffy Japanese rolled omelette flavored with scallions, served with a savory soy dipping sauce for a perfect breakfast or snack. This Japanese recipe, ready in about 15 minutes, pairs eggs, fine scallions, 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: 5 min Cook: 10 min Serves 3 Japanese cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 4 large eggs, 2 finely chopped scallions, 2 tbsp soy sauce, 1 tbsp mirin, 1 tsp sugar, and 2 tbsp dashi stock if using, until the mixture is smooth and slightly frothy.
  2. Step 2: Heat a 7-inch square or nonstick skillet over medium heat and brush with 1 tbsp vegetable oil using a paper towel to coat evenly.
  3. Step 3: Pour a thin layer of the egg mixture (about 1/4 cup) into the pan, tilting to cover the surface. When the edges begin to set but the surface is still slightly wet (about 30 seconds), roll the omelette gently from one side to the other using chopsticks or a spatula.
  4. Step 4: Push the rolled omelette to one side of the pan. Brush the pan again with a little oil, pour another thin layer of egg mixture under the roll, lifting it slightly to let the liquid flow underneath. When it sets, roll the omelette back over the new layer.
  5. Step 5: Repeat this process until all egg mixture is used, forming a layered and rolled omelette about 1.5 inches thick. Remove from heat and let it rest for 1-2 minutes before slicing into 6 pieces.
  6. Step 6: Serve warm or at room temperature with extra soy sauce for dipping.

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