Tamagoyaki

Name: Tamagoyaki
Cook time: 17 min
Total time: 17 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 4 Eggs; 2 tbsp Dashi, or water; 1 tbsp Mirin; 1 tsp Soy Sauce; 1 1/4 tsp Sugar; 1 tbsp Neutral Oil, plus more as needed for the pan; 1 pinch of Salt

Tamagoyaki is a delicate Japanese rolled omelette with a sweet-savory balance and a gentle umami note from dashi. Thin layers of seasoned egg are cooked and rolled into a soft, slightly sweet log that makes a lovely breakfast, bento filling, or sushi topping.

Tamagoyaki is a delicate Japanese rolled omelette with a sweet-savory balance and a gentle umami note from dashi. Thin layers of s... Show more

Traditional Japanese Recipe

Health Grade

C · Balanced

Rating

4.3

Time

15 min

Price

0,30 €

Calories

184 kcal

low calorie

quick

meal prep

low carb

Method

Whisk the eggs

Crack the eggs into a bowl. Add the dashi or water, mirin, soy sauce, sugar, and a pinch of salt, then whisk gently until fully combined and the sugar dissolves, about 1 minute. Try not to beat in too much air—you want the mixture smooth so the layers cook up neat and tender.

Heat and oil pan

Set a small nonstick skillet or rectangular tamagoyaki pan over medium-low heat. Add about 1 teaspoon of the neutral oil and use a folded paper towel or brush to coat the bottom and sides in a very thin layer. Keep the remaining oil nearby so you can lightly re-oil the pan between layers if it starts to look dry.

Cook first layer

Pour in just enough egg mixture to make a thin layer, swirling the pan so it reaches the corners or edges. If you see large bubbles, pop them with chopsticks or the tip of a spatula. Cook for 20–30 seconds, until the surface is mostly set but still a little glossy, then do not let it brown deeply. Fold or roll the egg toward you into a log and leave it at the near side of the pan.

Layer and roll

Lightly oil any bare spots in the pan with a little more neutral oil. Lift the rolled egg so some oil runs underneath, then pour in another thin layer of egg mixture, letting it flow under the roll. Cook for 20–30 seconds, until mostly set, then roll the log back across the new layer. Repeat with the remaining egg mixture, oiling lightly as needed, until you have a thicker omelet with 4–5 layers. If the pan starts to feel too hot or the egg sets before you can spread it, lift the pan off the heat for a few seconds so the layers stay soft and even.

Shape and serve

When the last layer is set, gently press the tamagoyaki with a spatula or bamboo sushi mat to square off the sides. Cook for 10–20 seconds more if needed, just until the center feels set, then transfer it to a cutting board. Let it rest for 1 minute, then slice into thick pieces and serve warm or at room temperature.