Japanese Tamagoyaki
Tamagoyaki is a classic Japanese rolled omelette made by layering thin sheets of seasoned egg in a rectangular pan. It is sweet, savory, and silky smooth, making it a beloved staple in Japanese breakfast and bento boxes.
A delicately sweet and savory Japanese rolled omelette cooked in thin layers.
Nutrition per serving
Ingredients
main
seasoning
cooking
Instructions
Prepare the Egg Mixture
Crack the eggs into a bowl and add the dashi stock, soy sauce, mirin, and sugar. Whisk gently until fully combined, taking care not to create too many air bubbles as this keeps the omelette smooth.
Heat the Pan
Heat a tamagoyaki pan or small non-stick skillet over medium heat and lightly coat with neutral cooking oil using a paper towel. The pan is ready when a drop of egg mixture sizzles gently upon contact.
Cook and Roll the Layers
Pour one third of the egg mixture into the pan and tilt to spread evenly. When the edges begin to set but the center is still slightly soft, roll the egg toward you using chopsticks or a spatula. Push the roll to the far end, re-oil the pan, and pour in the next third of the mixture. Lift the roll to let egg flow underneath, then roll again. Repeat with the remaining mixture.
Shape and Serve
Remove the tamagoyaki from the pan and place it on a bamboo rolling mat or plastic wrap. Roll tightly and hold for one minute to set the rectangular shape. Slice into rounds and serve immediately.
Substitutions
Common mistakes
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