Ingredients
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3 large eggs (50 g each without shell)
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½ Tbsp sugar (adjust up to 1 Tbsp for sweeter taste)
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1 pinch salt
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1 tsp usukuchi (light-colored) soy sauce or regular soy sauce (use gluten-free if needed)
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1 Tbsp water (optional, for fluffier texture)
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1 Tbsp neutral oil (plus more if needed)
Instructions
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Crack eggs into a bowl. Add sugar, salt, soy sauce, and water. Whisk until smooth and slightly frothy.
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Heat a tamagoyaki or small nonstick frying pan over medium heat. Add 1 tsp oil and spread evenly.
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Pour a thin layer of egg mixture into the pan. Cook until 70% set.
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Roll the egg gently from one end to the other. Push roll to one side of the pan.
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Pour another thin layer of egg mixture into the empty space, lifting the roll slightly so the egg flows underneath. Cook until almost set, then roll the existing omelette back.
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Repeat layering and rolling until all egg mixture is used.
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Transfer to a bamboo mat or clean surface, gently shaping into a rectangle.
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Let rest 1–2 minutes, then slice into even pieces.
Notes
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Adjust sugar for sweeter or milder taste.
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Optional herbs or cheese can be added between layers.
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Use medium heat to avoid burning.
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Store leftovers in the fridge for a few hours; tastes good cold or at room temperature.
- Prep Time: 5 minutes
- Cook Time: 10 minutes