A Japanese breakfast dish built on whole ingredients.

Servings: 4
Active time: 15 min
Total time: 20 min

Organic sourcing

Eggs and daikon radish benefit most from being organic. Organic eggs often come from better-fed, healthier hens, and daikon is a root vegetable that can absorb soil residues.

Ingredients

• 4 large eggs
• 1/4 cup dashi stock (ideally homemade)
• 2 tsp mirin
• 1 tsp soy sauce (ensure gluten-free if necessary)
• 1 tbsp vegetable oil
• a pinch sea salt
• to taste grated daikon radish

Method

1. In a bowl, whisk the eggs until fully combined.
2. Mix in the dashi stock, mirin, soy sauce, and a pinch of salt with the eggs.
3. Heat a rectangular tamagoyaki pan over medium heat and add a thin layer of oil.
4. Pour a thin layer of the egg mixture into the pan, tilting to cover the bottom evenly.
5. Once the egg begins to set but is still soft on top, roll it from one end to the other using chopsticks or a spatula.
6. Push the rolled egg to one side of the pan and oil the exposed area.
7. Add another layer of the egg mixture and, once it starts setting, roll the entire omelette back over the new layer.
8. Repeat the process until all the egg mixture is used, forming a multilayered roll.
9. Transfer the omelette to a cutting board and cool slightly before slicing into pieces.

Notes

• If you don't have a rectangular pan, use a small round pan and shape the omelette as you roll.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Japanese recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.