Do I need to use a tamagoyaki pan or can I make this without one?

You can use a regular non stick small pan but it will be much harder to achieve perfectly shaped tamagoyaki rolls. If you don't care about the esthetics of the omelet, the answer is yes, you can make it without one.

I'm gluten intolerant. Can I make this without soy sauce?

Yes you can. Or, you can use a gluten-free soy sauce , tamari, or liquid aminos.

I do like the sweetness of tamagoyaki but am on a sugar free diet. What do you recommend I use?

You can use a little monk fruit sugar, which is my favorite type of sugar free sweetener, or stevia. And you can use a little sake instead of mirin. I would caution to go easy on both of these ingredients since they can be quite strong in flavor.

The Best Tamagoyaki - Japanese Omelette

Name: Tamagoyaki (Japanese Rolled Omelette)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 2 tablespoons grapeseed oil or vegetable oil; 4 large eggs, pasture raised preferably; 2 tablespoons grated daikon; Soy sauce, to taste; 2 tablespoons mirin; 3 tablespoons dashi stock; 1 teaspoon soy sauce; 1/2 tablespoon sugar

Description

Tamagoyaki is a traditional Japanese omelet that’s easy to prepare, kid friendly, and packed with sweet and savory flavors. Only 8 ingredients needed and ready in 12 minutes!

Ingredients

Scale

2 tablespoons grapeseed oil or vegetable oil
4 large eggs, pasture raised preferably
2 tablespoons grated daikon
Soy sauce, to taste

Seasoning mix

2 tablespoons mirin
3 tablespoons dashi stock
1 teaspoon soy sauce
1/2 tablespoon sugar

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Instructions

Prepare the eggs: Whisk the eggs in a bowl and strain them into another bowl.
Make the seasoning mix: Whisk in the seasoning mix and keep stirring until the sugar has completely dissolved.
Make the first layer of the omelet: Brush a little oil on the tamagoyaki pan and turn the heat to medium low. When the oil is hot, pour a little egg mixture into the pan (about 2 tablespoons), just enough to cover the entire pan with a thin layer.
Roll the layer: Just as it’s beginning to set, roll the thin layer as best as you can (like a rolled carpet), away from the handle and all the way to the other end of the pan. This is going to be the center of the tamagoyaki roll. You are going to build upon that now.
Make the second layer: Brush the pan with a little more oil and add another thin layer of egg mixture – make sure the mixture spreads under the rolled egg layer we just did.
Roll the layer: Just as it’s beginning to set, roll the thin layer toward the handle this time (toward you). When you are done rolling, push the rolled omelet back to the other end of the pan.
Keep going with the same steps: Repeat the same steps until you’ve used all the egg mixture, always making sure the egg mixture spreads underneath all the previously cooked layers.
Shape the tamagoyaki. Carefully slide the roll out of the pan and onto a sheet of parchment paper or wax paper. Wrap it into a rectangular shape and leave it for a few minutes to cool.
Serve. Cut into six slices and serve with grated daikon on top and a drizzle of soy sauce.

Notes

Save the leftovers in the fridge in an airtight storage container. It will keep for 3 days.

Nutrition

Serving Size: about 2 pieces
Calories: 200
Sugar: 8.9g
Sodium: 233.8mg
Fat: 13.3g
Saturated Fat: 2.8g
Unsaturated Fat: 6.1g
Trans Fat: 0g
Carbohydrates: 9.7g
Fiber: 0.1g
Protein: 9g
Cholesterol: 248.2mg