Japanese Rolled Tamagoyaki
Tamagoyaki is a delicately sweet Japanese rolled omelette made by layering thin sheets of seasoned egg in a rectangular pan and carefully rolling them up to create a beautiful spiral pattern. It is a staple of Japanese breakfast and bento boxes and is far more elegant and flavorful than a standard omelette.
A sweet and savory Japanese rolled egg omelette with a beautiful layered spiral that is perfect for breakfast or bento boxes.
Nutrition per serving
Ingredients
main
seasoning
cooking
Instructions
Mix the Egg Mixture
Crack all four eggs into a bowl and add sugar, soy sauce, mirin, and dashi stock. Beat gently with chopsticks or a fork using a cutting motion rather than a whisking motion to avoid incorporating too many air bubbles. You want a smooth liquid mixture without a thick foam on the surface.
Cook the First Layer
Heat a tamagoyaki pan or small non stick skillet over medium low heat and brush lightly with vegetable oil. Pour in one third of the egg mixture and tilt the pan to spread it into a thin even layer. When the egg is about 80 percent set with a slightly wet surface, begin rolling it away from you toward the far edge of the pan.
Add and Roll Remaining Layers
Push the rolled egg to the far end of the pan and brush the empty area with a little more oil. Pour in another third of the egg mixture, lifting the rolled egg so the liquid runs underneath it. When the new layer is 80 percent set, roll the whole thing back toward you around the first roll. Repeat with the final third of the egg mixture.
Shape and Serve
Remove the finished tamagoyaki from the pan and place on a bamboo sushi mat or clean kitchen towel. Roll tightly and hold for 2 minutes to help the omelette set into its cylindrical shape. Unwrap, slice into rounds about 2 centimeters thick, and serve at room temperature or slightly warm.
Substitutions
Common mistakes
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