Tamagoyaki: Japanese Rolled Omelette
Around the World in 80 Eggs: day 30
Forget fancy folded eggs, tamagoyaki is the OG Japanese rolled omelette that's all about fluffy goodness and layers of flavour. Imagine a golden rectangle of eggy deliciousness, like a tiny loaf of sunshine.
It's not your typical sweet omelette though. Tamagoyaki strikes a perfect balance between sweet and savoury thanks to a bit of sugar and a dash of soy sauce. Some recipes even add a splash of mirin (think sweet rice wine) for an extra flavour kick.
You'll find tamagoyaki everywhere in Japan. It's a breakfast champion, a go-to bento box filler, and even pops up in sushi rolls. Basically, if you want a tasty and satisfying bite of Japanese goodness, tamagoyaki is your friend.
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About this recipe..
Ingredients
- 3 large eggs
- 1 tsp dashi powder
- 1 tsp light soy sauce
- 1 tsp mirin
- 1 tsp sugar
- 1 tbsp water
- Pinch of salt
Pair it with
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Instructions
- In a mixing bowl, whisk together the eggs, mirin (if using), soy sauce, sugar, and salt. Strain the mixture through a fine-mesh sieve to remove any clumps and create a smooth consistency.
- Heat your tamagoyaki pan (or regular non-stick pan, which is what I used) over medium-low heat. Ensure the heat is low heat as otherwise it may cause the omelette to brown and become overcooked.
- Using a kitchen towel dipped in oil, lightly coat the entire pan. Pour a small amount of the egg mixture, just enough to cover the bottom thinly. Tilt the pan to spread the egg evenly.
- Once the first layer of egg is almost set, use a spatula to gently lift one end of the omelette. Roll it towards the far end of the pan, creating a log shape.
- Wipe the pan with the oil dipped kitchen towel again in the empty space in the pan. Pour another thin layer of egg mixture, tilting the pan to spread the egg evenly. Let it cook slightly, then use your spatula to loosen the rolled omelette end from the bottom. Gently lift the omelette roll and tilt the pan again to allow the new egg layer to flow underneath. Now, roll the entire omelette together with the cooked layer, incorporating it into the log shape.
Repeat until all the egg is used up and you have a substantial egg log. Ideally this should be after 5-6 layers. You may want to help shape the omelette by gently pushing the omelette roll towards one end of the pan to form a more distinct rectangular shape. - Once cooked, carefully remove from the pan and transfer onto a cutting board to slice into bite-size pieces.
- Garnish your tamagoyaki with some chopped scallions or a sprinkle of sesame seeds. Enjoy it warm or at room temperature.
Tips:
- Use a non-stick pan for easier rolling. A well-seasoned cast iron pan can also work, but requires more practice to prevent sticking.
- Make sure to control the heat – low and slow is key for even cooking and a delicate texture.
- Don't overfill the pan with egg mixture – keep the layers thin for easier rolling.
- Practice makes perfect! Despite looking really simple, this does take a bit of practice to master.
Video demonstration
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