Tamagoyaki (Japanese Rolled Omelette)
Tamagoyaki is a sweet and savory Japanese rolled omelette, perfect for breakfast or as a side dish. Layers of seasoned egg are cooked and rolled together to create a light, fluffy texture. This recipe offers a delightful balance of flavors.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 245 kcal
Allergen information: may contain eggs, gluten, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 4 pcsegg
- 30 mldashi stock
- 5 mlsoy sauce
- 10 mlmirin
- 5 gsugar
- 15 mlvegetable oil
Equipment
spatula · mixing bowl · cutting board · knife · whisk · non-stick pan
The method
Step by step
- 1
Crack the eggs into a medium bowl and whisk gently until just combined, being careful not to create too many bubbles.
About 2 min
Cook’s note: Over-whisking can make the omelette tough; aim for a light, uniform yellow color.
- 2
In a separate small bowl, combine the dashi stock, soy sauce, mirin, and sugar. Stir until the sugar is fully dissolved.
About 1 min
- 3
Add the dashi mixture to the beaten eggs and whisk gently to incorporate.
About 1 min
- 4
Heat a square or round non-stick pan (preferably a tamagoyaki pan) over medium heat. Lightly coat the pan with a small amount of vegetable oil.
About 2 min
Cook’s note: Use a paper towel to evenly spread the oil and remove any excess.
- 5
Pour about one-quarter of the egg mixture into the hot pan, tilting the pan to spread it evenly into a thin layer.
About 1 min
- 6
As the egg begins to set but is still slightly wet on top, use chopsticks or a spatula to gently roll the egg from one end of the pan to the other.
About 2 min
Cook’s note: The goal is to create a loose roll; it doesn't need to be perfect.
- 7
Push the rolled egg to one side of the pan. Re-oil the empty space in the pan if needed.
- 8
Pour another quarter of the egg mixture into the empty space, lifting the cooked roll slightly to allow some of the new mixture to flow underneath.
About 1 min
- 9
Once this new layer is mostly set, roll the cooked egg back over the fresh layer, continuing to form a thicker roll.
About 2 min
- 10
Repeat steps 7-9 with the remaining egg mixture until all the egg is used and you have a thick, multi-layered omelette.
About 3 min
Cook’s note: Adjust heat as needed to prevent burning.
- 11
Transfer the finished tamagoyaki to a cutting board. Let it cool for a few minutes, then slice into 1-inch thick pieces.
Cook’s note: Cooling slightly makes it easier to cut cleanly.
Per serving
Nutrition
- Calories
- 245kcal
- Protein
- 13.3g
- Carbs
- 6g
- Fat
- 18.5g
- Fibre
- 0g
- Sugar
- 5.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover tamagoyaki in an airtight container in the refrigerator.
Tamagoyaki is best enjoyed fresh or at room temperature; reheating may alter its texture.