Tamagoyaki: Japanese Rolled Omelette
Around the World in 80 Eggs: day 30
Forget fancy folded eggs - Tamagoyaki is the OG Japanese rolled omelette that's all about fluffy goodness and layers of flavour.
Imagine a golden rectangle of eggy deliciousness, like a tiny loaf of sunshine.
With its perfect balance of sweet and savoury, Tamagoyaki is a breakfast champion, a go-to bento box filler, and even pops up in sushi rolls. Basically, if you want a tasty and satisfying bite of Japanese goodness, Tamagoyaki is your friend.
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About this recipe
A Brief History of Tamagoyaki
Tamagoyaki (卵焼き) literally translates to “grilled egg” and is a traditional Japanese rolled omelette made by cooking thin layers of seasoned egg and rolling them into a log.
Its roots trace back to the Edo period (1603–1868), where it was enjoyed as part of Japanese breakfasts and sushi.
Over time, Tamagoyaki became a staple in bento boxes and is still beloved today for its light, fluffy texture and delicate flavour.
An Art in Japanese Cuisine
While Tamagoyaki may look simple, its preparation is considered an art in Japanese cuisine.
Skilled chefs often train for years to perfect the balance of heat, timing, and delicate rolling technique that gives Tamagoyaki its signature layers.
In Japan, you can even find speciality shops that make and sell only Tamagoyaki, with variations that include dashi for a more savoury punch or even grated mountain yam for added fluffiness.
Versatility at Its Best
The beauty of Tamagoyaki lies in its versatility.
It can be served warm for breakfast, sliced into neat portions for bento lunches, or even placed atop sushi rice as part of nigiri.
Its slightly sweet flavour pairs beautifully with soy sauce or grated daikon, making it a well-loved comfort food across generations.
If you’ve ever wanted to master a Japanese classic that impresses with both taste and presentation, Tamagoyaki is the perfect dish to try.
Why You’ll Love This Recipe
- Quick & Easy – Ready in just 15 minutes with minimal ingredients.
- Perfect for Bento Boxes – Holds its shape well and adds a pop of colour.
- Versatile – Great for breakfast, lunch, or even as a sushi topping.
- Authentic Yet Simple – Traditional Japanese flavours without the fuss.
Ingredients
- 3 large eggs
- 1 tsp dashi powder
- 1 tsp light soy sauce
- 1 tsp mirin
- 1 tsp sugar
- 1 tbsp water
- Pinch of salt
Pair it with
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Instructions
1. Prepare the Mixture
In a mixing bowl, whisk together the eggs, mirin, soy sauce, sugar, and salt.
Strain the mixture through a fine-mesh sieve to remove any clumps and create a smooth consistency.
2. Heat the Pan
Heat your tamagoyaki pan (or regular non-stick pan) over medium-low heat. Ensure the heat is low to prevent browning.
3. Oil the Pan
Using a kitchen towel dipped in oil, lightly coat the entire pan.
4. Cook the First Layer
Pour a small amount of the egg mixture, just enough to cover the bottom thinly. Tilt the pan to spread the egg evenly.
5. Roll the Omelette
Once the first layer is almost set, use a spatula to gently lift one end of the omelette and roll it towards the far end of the pan, creating a log shape.
6. Repeat the Layers
Wipe the pan with the oil-dipped towel, pour another thin layer of egg, and let it cook slightly.
Lift the omelette roll and tilt the pan to allow the new egg layer to flow underneath. Roll it together with the cooked layer.
7. Continue Rolling
Repeat until all the egg is used up, ideally around 5–6 layers, forming a substantial egg log.
8. Shape and Slice
Remove from the pan and transfer to a cutting board. Slice into bite-size pieces and garnish with chopped scallions or sesame seeds.
Tips
- Use a Non-Stick Pan – This makes rolling much easier.
- Low Heat is Key – Avoid high heat to prevent browning and ensure even cooking.
- Thin Layers Work Best – Don’t overfill the pan; it’s easier to roll.
- Practice Makes Perfect – It takes a bit of practice, but the results are worth it!
FAQs
Can I make Tamagoyaki without dashi?
Yes! You can simply omit the dashi, although it adds authentic umami flavour.
What if I don’t have a Tamagoyaki pan?
A regular non-stick pan works fine - just be mindful of the shape when rolling.
Can I make it sweet or more savoury?
Absolutely! Adjust the sugar or soy sauce to your preference.
How do I store and reheat Tamagoyaki?
It’s best fresh, but you can store it in the fridge for up to 2 days. Reheat gently in a pan or enjoy it cold in a bento box.
Video demonstration
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