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Japanese Tamagoyaki Recipe

Japanese · Side dish · 15 min total

Tamagoyaki is a classic Japanese rolled omelette, slightly sweet and savory, often served for breakfast or as a bento side. This recipe uses a rectangular tamagoyaki pan for the traditional shape.

Ingredients

• 4 large eggs
• 2 tablespoons dashi stock (or water with 1/4 tsp dashi powder)
• 1 tablespoon mirin
• 1 teaspoon soy sauce
• 1/2 teaspoon sugar
• Pinch of salt
• Vegetable oil for greasing

Instructions

1. In a small bowl, whisk together eggs, dashi, mirin, soy sauce, sugar, and salt until well combined but not frothy.
2. Heat a tamagoyaki pan (or small non-stick skillet) over medium heat. Lightly oil the pan with a paper towel dipped in vegetable oil.
3. Pour a thin layer of egg mixture (about 1/4 of the total) into the pan, tilting to coat evenly. Cook until just set but still slightly runny on top.
4. Using chopsticks or a spatula, carefully roll the omelette from the far side toward you. Push the rolled omelette to the far side of the pan.
5. Oil the exposed pan surface again. Pour another thin layer of egg mixture, lifting the cooked roll to let the raw egg flow underneath. Cook until set.
6. Roll the omelette again from the far side toward you, incorporating the previous roll. Repeat steps 5-6 with remaining egg mixture, oiling the pan each time.
7. After the final roll, gently press the omelette into shape. Remove from pan and let rest for a minute. Slice into 1-inch thick pieces and serve warm or at room temperature.

Tips

• Use a rectangular tamagoyaki pan for the best shape; a small non-stick skillet works too.
• Strain the egg mixture through a fine-mesh sieve for a smoother texture.
• Keep the heat medium-low to prevent browning; the omelette should be pale yellow.
• Store leftover tamagoyaki in the refrigerator for up to 3 days; serve cold or reheated.

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