A Japanese breakfast dish built on whole ingredients.

Servings: 2
Active time: 15 min
Total time: 15 min

Organic sourcing

Buying organic eggs can be beneficial, as they often come from chickens raised in better-welfare conditions and provide richer flavor. Organic soy sauce can offer higher quality and better flavor without additives.

Ingredients

• 4 large eggs
• 2 tbsp dashi stock
• 1 tbsp sugar
• 1 tsp good-quality soy sauce
• 1 tsp mirin
• 1/2 tsp sea salt
• 1 tbsp neutral oil (like vegetable or canola)

Method

1. Crack the eggs into a bowl and beat them lightly with chopsticks or a fork until well mixed.
2. Add the dashi, sugar, soy sauce, mirin, and sea salt to the eggs, and mix until combined.
3. Heat a rectangular tamagoyaki pan or a small non-stick skillet over medium heat and lightly oil it.
4. Pour a thin layer of the egg mixture into the pan, tilting to cover the surface evenly. Cook until the bottom is set.
5. Gently roll the cooked egg layer to one side of the pan using chopsticks or a spatula.
6. Oil the pan lightly again, then pour more egg mixture to cover the base, lifting the rolled egg to let the mixture flow underneath.
7. Once this layer is set but still slightly wet on top, roll it together with the first layer toward the opposite side.
8. Repeat these steps until all the egg mixture is used and the omelette is formed.
9. Shape the omelette as necessary, then remove from the pan and let it cool slightly before slicing into pieces.

Notes

• If you don't have dashi stock, use water as a substitute.

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.