Tamagoyaki

Tamagoyaki (Japanese Rolled Omelette)

A classic Japanese breakfast and bento staple, tamagoyaki is built from thin layers of seasoned egg rolled up in a rectangular pan until it forms a soft, slightly sweet, mochi-like log that is sliced into bite-sized rounds.

Prep

5 min

Cook

10 min

Total

15 min

Serves

2

Difficulty

Easy

Recipe ingredients

• •4 whole (4 large) eggs, room temperature
• •60 ml (¼ cup) dashi, homemade or instant dashi powder dissolved in water; substitute with light chicken stock + ¼ tsp kombu if unavailable
• •8 ml (1½ tsp) soy sauce, usukuchi (light) soy sauce preferred in Japan
• •8 ml (1½ tsp) mirin
• •4 g (1 tsp) sugar, adjust to taste
• •5 ml (1 tsp) neutral oil, vegetable or canola, for brushing the pan

Steps

1. 1 Crack the eggs into a bowl and beat gently with chopsticks just until the yolks and whites are evenly combined; do not whip in air.
2. 2 Add the dashi, soy sauce, mirin and sugar to the eggs and stir with chopsticks in a cutting motion until the sugar dissolves. The volume should still be roughly that of the raw eggs.
3. 3 Heat a rectangular tamagoyaki pan (a 18×13 cm / 7×5 in non-stick skillet is the closest home substitute) over medium heat and brush with a thin film of oil using a paper towel or brush.
4. 4 Pour in about one-third of the egg mixture, just enough to thinly coat the pan when tilted. Cook for 30-45 seconds until the surface is set but still glossy and moist on top.
5. 5 Sprinkle a few drops of oil along the far edge of the pan. Starting from the far side, use chopsticks or a silicone spatula to roll the thin layer toward you into a tight cylinder, pushing it back to the far end of the pan.
6. 6 Brush the exposed pan surface with oil. Pour another third of the egg mixture, lifting the existing roll so the new egg flows underneath it. Cook 30-45 seconds until just set, then roll the new layer around the existing log, again rolling away from you.
7. 7 Repeat with the remaining egg mixture in 1-2 more layers, oiling between each layer, until all the egg is used and a single thick roll sits at the far end of the pan.
8. 8 Press the roll gently with the spatula to square the edges and cook for another 30-60 seconds, turning so all sides are evenly colored. The interior should reach 70-75°C / 158-167°F (fully set but still tender).
9. 9 Slide the roll onto a clean cutting board or a piece of sushi nori. Let rest 1-2 minutes so the layers fuse.
10. 10 Slice crosswise into 2 cm / ¾ inch thick pieces with a sharp knife wiped clean between cuts. Serve warm or at room temperature, alone, with a small dish of soy sauce, or atop sushi rice.
11. 11 Food safety: cook the eggs until the interior reaches at least 70°C / 158°F throughout; raw or undercooked egg should not be served to pregnant women, the elderly, young children or immunocompromised people.