Japanese tamagoyaki: traditional omelette recipe

Step 1

Beat the eggs with a whisk. Add mayonnaise (1 tbsp per egg). No need to add salt — the mayo is salty enough. Whisk again until smooth.

Step 2

It’s best to do the next step in advance to serve the dish hot. Slice the tomatoes and arrange them on a plate with the meat and herbs.

Step 3

Now the fun begins. Place the pan over low heat and heat it with a little vegetable oil. Just a little — excess oil will spoil the taste.

Pour in a bit of the liquid omelet, as if making a crepe, and quickly spread it around. The thinner the crepe, the better.

Step 4

Lightly fry on one side for 20–30 seconds. Start rolling the crepe into a roll, gently pressing with a spatula.

Slide the roll to the edge, pour more liquid omelet, letting it seep under the roll, then roll again. Repeat until all the omelet is used.

Step 5

When the omelet bowl is empty, transfer the roll to a plate with tomatoes and meat, slice, and serve.