Tamagoyaki Rolled Omelette with Dashi and Soy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sweet and savory Japanese rolled omelette seasoned with dashi broth and soy sauce, perfect for breakfast or sushi topping. This Japanese-inspired sushi recipe, ready in about 20 minutes, pairs large 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: 5 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 medium bowl, whisk together 5 large eggs, 3 tbsp dashi stock, 1 tsp soy sauce, and 1 tbsp sugar until the mixture is smooth and slightly frothy.
  2. Step 2: Heat a 7-inch square or small nonstick skillet over medium heat and lightly oil it 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 skillet, tilting to spread evenly. Cook for 1-2 minutes until the edges are set but the surface is still slightly wet.
  4. Step 4: Starting at one edge, gently roll the omelette toward the opposite side using a spatula or chopsticks. Push the rolled omelette back to the starting edge of the pan.
  5. Step 5: Oil the pan lightly again, pour another thin layer of egg mixture under the rolled omelette, lifting it slightly to let the egg flow beneath. Cook until edges set, then roll the omelette again to incorporate the new layer.
  6. Step 6: Repeat this process until all the egg mixture is used, about 4-5 layers total. Remove from pan and let cool slightly before slicing into 1/2-inch thick pieces. Serve warm or at room temperature.

Frequently asked questions

How long does Tamagoyaki Rolled Omelette with Dashi and Soy take to make?

Total time is about 20 minutes (5 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tamagoyaki Rolled Omelette with Dashi and Soy?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.

Can I substitute ingredients in Tamagoyaki Rolled Omelette with Dashi and Soy?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tamagoyaki Rolled Omelette with Dashi and Soy for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Tamagoyaki Rolled Omelette with Dashi and Soy?

Japanese sushi like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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