Tamagoyaki
Layered Japanese rolled omelet with a delicate sweet-savory balance and tender texture.
Dietary
Pescatarian, Dairy free, Nut free, Kosher
Allergens
Eggs, Soy
Tamagoyaki is a Japanese rolled omelet made by cooking thin layers of seasoned egg in a rectangular pan, folding each layer into the next to build a soft, custardy block. Lightly sweetened with sugar and mirin and rounded out with soy sauce and dashi, it's a staple of bento boxes and home breakfasts. The technique takes a bit of practice, but the result is a tidy, slightly sweet omelet that slices into neat pinwheels.
Ingredients
- 4 large eggs
- 2 tablespoons dashi stock, cooled
- 1 tablespoon mirin
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1/4 teaspoon salt
- 2 tablespoons neutral oil, for coating the pan
Method
-
In a bowl, whisk the eggs gently to avoid incorporating too much air, keeping the mixture smooth rather than frothy.
-
Add the cooled dashi, mirin, sugar, soy sauce, and salt to the eggs and whisk until the sugar dissolves and the mixture is uniform.
-
Strain the egg mixture through a fine sieve into a clean bowl or measuring cup for a smoother texture.
-
Heat a rectangular tamagoyaki pan over medium-low heat and wipe the surface with an oil-soaked paper towel to coat it thinly.
-
Pour a thin layer of egg mixture into the pan, about 2 to 3 tablespoons, tilting the pan to coat the bottom evenly.
-
When the egg is mostly set but still slightly wet on top, use chopsticks or a spatula to roll it from the far edge toward you into a small log.
-
Push the rolled egg back to the far edge of the pan and re-oil the empty space.
-
Pour another thin layer of egg mixture into the pan, lifting the cooked roll slightly to let the raw egg flow underneath.
-
Once mostly set, roll the egg log toward you again, incorporating the new layer. Repeat pouring, cooking, and rolling with the remaining egg mixture, 3 to 4 more times, until all the egg is used.
-
Transfer the finished egg roll to a bamboo mat or clean cutting board and shape it gently into a neat rectangle while still warm.
-
Let the tamagoyaki rest for 3 minutes, then slice crosswise into pinwheels about 3/4 inch thick and serve.
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Tamagoyaki
Tamagoyaki is a Japanese rolled omelet made by cooking thin layers of seasoned egg in a rectangular pan, folding each layer into the next to build a soft, custardy block. Lightly sweetened with sugar and mirin and rounded out with soy sauce and dashi, it's a staple of bento boxes and home breakfasts. The technique takes a bit of practice, but the result is a tidy, slightly sweet omelet that slices into neat pinwheels.
15 min 2 servings 210 cal
Ingredients
- 4 large eggs
- 2 tablespoons dashi stock, cooled
- 1 tablespoon mirin
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1/4 teaspoon salt
- 2 tablespoons neutral oil, for coating the pan
Method
- 1
In a bowl, whisk the eggs gently to avoid incorporating too much air, keeping the mixture smooth rather than frothy.
- 2
Add the cooled dashi, mirin, sugar, soy sauce, and salt to the eggs and whisk until the sugar dissolves and the mixture is uniform.
- 3
Strain the egg mixture through a fine sieve into a clean bowl or measuring cup for a smoother texture.
- 4
Heat a rectangular tamagoyaki pan over medium-low heat and wipe the surface with an oil-soaked paper towel to coat it thinly.
- 5
Pour a thin layer of egg mixture into the pan, about 2 to 3 tablespoons, tilting the pan to coat the bottom evenly.
- 6
When the egg is mostly set but still slightly wet on top, use chopsticks or a spatula to roll it from the far edge toward you into a small log.
- 7
Push the rolled egg back to the far edge of the pan and re-oil the empty space.
- 8
Pour another thin layer of egg mixture into the pan, lifting the cooked roll slightly to let the raw egg flow underneath.
- 9
Once mostly set, roll the egg log toward you again, incorporating the new layer. Repeat pouring, cooking, and rolling with the remaining egg mixture, 3 to 4 more times, until all the egg is used.
- 10
Transfer the finished egg roll to a bamboo mat or clean cutting board and shape it gently into a neat rectangle while still warm.
- 11
Let the tamagoyaki rest for 3 minutes, then slice crosswise into pinwheels about 3/4 inch thick and serve.