Tamagoyaki (Japanese rolled omelette)
A slightly sweet Japanese omelette built from thin layers of egg rolled up in the pan, then sliced into neat pieces.
- 15 min5 prep · 10 cook
- MediumDifficulty
- 200 kcalper serving
Ingredients
- Eggs4
- Dashi2 tbsp
- Sugar1 tbsp
- Soy sauce1 tsp
- Mirin1 tsp
- salt1 pinch
- Vegetable oil1 tbsp
Missing something? Ingredients with × can be left out.
Steps
- 1
Gently beat the eggs with the dashi, sugar, soy sauce, mirin and salt, trying not to make too much foam.
- 2
Heat a rectangular (or small) non-stick pan over medium-low heat and wipe it with oiled kitchen paper.
- 3
Pour in a thin layer of egg. When it is almost set, roll it up from the far side towards you.
- 4
Push the roll to the far end, oil the pan again and pour in another layer, lifting the roll so the egg runs underneath. Roll up again.
- 5
Repeat until all the egg is used.
- 6
Wrap the omelette in a bamboo mat or cling film to set its shape, then cut into thick slices.
Tips and questions
- Do I need a square pan?
- It helps but is not essential. In a small round pan, roll it the same way and trim the rounded edges at the end.
- What can I use instead of dashi?
- Instant dashi granules dissolved in water work well; at a pinch, use water or a light chicken stock.
- Can I eat it cold?
- Yes, it is a bento classic. It keeps 2 days in the fridge, well wrapped.
Enjoy your meal!
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