A fluffy Japanese omelet made with dashi broth and seasoned with a sweet and savory sauce. Perfect for bento boxes or as a snack.

Ingredients

• 3 large eggs
• 1 tablespoon dashi powder
• 1 tablespoon sugar
• ¼ teaspoon salt
• 1 teaspoon neutral oil (such as vegetable oil or canola oil)

Equipment

• Tamagoyaki pan (optional)
• Nonstick frying pan
• Spatula or chopsticks
• Sushi mat (optional)

Instructions

• Make the egg mixture:
  Whisk the eggs in a bowl or measuring cup until well combined. Add the dashi powder, sugar, and salt, and whisk until dissolved. Strain the egg mixture through a fine-mesh sieve to remove any lumps.
• Prepare the pan:
  Heat the tamagoyaki pan or nonstick frying pan over low heat. Coat the pan with a thin layer of oil using a paper towel or spray bottle.
• Cook the first layer:
  Pour a thin layer of egg mixture (about 2 tablespoons) into the pan. Tilt the pan to evenly distribute the egg mixture. Cook until the egg is almost set but still slightly wet on top, about 30 seconds.
• Roll the first layer:
  Using a spatula or chopsticks, gently lift the edge of the cooked egg and roll it towards the far end of the pan. Leave a small space at the end of the pan.
• Add the second layer:
  Pour another thin layer of egg mixture (about 2 tablespoons) into the pan, tilting the pan to evenly distribute the egg mixture. Push the rolled egg up towards the top of the pan to make room for the new layer.
• Cook and roll the second layer:
  Cook the second layer of egg until it is almost set, about 30 seconds. Then, lift the edge of the cooked egg and roll it over the first layer, creating a tighter roll.
• Repeat the process:
  Repeat steps 5 and 6, adding thin layers of egg mixture and rolling the omelet until all of the egg mixture is used. The omelet should be about 1-2 inches thick.
• Shape the omelet:
  Once all of the egg mixture has been used, gently press down on the omelet with a spatula to flatten it slightly. Let the omelet cool for a few minutes.
• Slice the omelet:
  Using a sharp knife, cut the omelet into crosswise slices, about ½-inch thick.

Tips

• Use a tamagoyaki pan for best results, but a nonstick frying pan can also be used.
• Make sure the pan is heated evenly over low heat to prevent the egg from burning.
• Pour a thin layer of egg mixture into the pan to create a delicate and flavorful omelet.
• Roll the omelet tightly to create a compact and uniform shape.
• Let the omelet cool for a few minutes before slicing to prevent it from falling apart.

Health and beauty benefits

Tamagoyaki offers numerous health and beauty benefits. Eggs are rich in high-quality protein, which helps maintain and repair muscles. They also contain vitamin D and biotin, which support bone health and contribute to healthy hair and skin. The egg yolk contains antioxidants such as lutein and zeaxanthin, which help maintain eye health. Additionally, eggs are a source of choline, which improves brain function. Tamagoyaki provides a balanced intake of these nutrients, making it a dish that comprehensively supports both beauty and health.