Classic Tamagoyaki
Tamagoyaki is a sweet and savory rolled omelette, a staple in Japanese cuisine. Layers of thinly cooked egg are gently folded to create a delightful texture. This recipe is perfect for breakfast or as a bento box addition.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 250 kcal
Allergen information: may contain eggs, fish, gluten, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 4 pcsegg
- 30 mldashi
- 5 mlsoy sauce
- 5 mlmirin
- 5 gsugar
- 1 tbspvegetable oil
Equipment
tamagoyaki pan · spatula · mixing bowl · cutting board · knife · whisk
The method
Step by step
- 1
In a medium bowl, crack the eggs and gently whisk them until the yolks and whites are just combined, being careful not to create too many bubbles.
About 2 min
Cook’s note: Over-whisking can make the tamagoyaki tough. A light whisk is best.
- 2
In a separate small bowl, combine the dashi, soy sauce, mirin, and sugar, stirring until the sugar is fully dissolved.
About 1 min
- 3
Pour the dashi mixture into the beaten eggs and mix gently.
- 4
Heat a rectangular tamagoyaki pan or a small non-stick frying pan over medium-low heat.
About 1 min
Cook’s note: A rectangular pan is traditional, but a small round pan works too.
- 5
Lightly coat the bottom of the pan with vegetable oil using a paper towel.
Cook’s note: Ensure the entire surface is coated, especially the corners.
- 6
Pour about one-third of the egg mixture into the hot pan, tilting the pan to evenly coat the bottom.
Cook’s note: The first layer should be thin, like a crepe.
- 7
As the egg sets but is still slightly wet on top, gently roll it from one end of the pan to the other using chopsticks or a spatula.
About 1 min
Cook’s note: Don't wait for it to fully cook, or it will crack when rolling.
- 8
Push the rolled egg to one side of the pan.
- 9
Lightly oil the empty part of the pan again.
- 10
Pour another one-third of the egg mixture into the pan, lifting the rolled egg slightly so the new mixture flows underneath it.
Cook’s note: This helps create a seamless roll.
- 11
Once this layer is mostly set but still slightly wet, roll the first cooked egg over the new layer, continuing to roll towards the other side of the pan.
About 1 min
- 12
Repeat steps 8-11 with the remaining egg mixture.
About 3 min
Cook’s note: You should have a nicely layered, rectangular omelette.
- 13
Once all the egg is cooked and rolled, remove the tamagoyaki from the pan and place it on a cutting board.
- 14
Allow it to cool slightly, then slice it into 1-inch thick pieces.
About 5 min
Cook’s note: Cutting it while warm helps maintain its shape.
Per serving
Nutrition
- Calories
- 250.2kcal
- Protein
- 14.6g
- Carbs
- 5.1g
- Fat
- 19.1g
- Fibre
- 0g
- Sugar
- 4.7g
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 typically eaten cold or at room temperature, but can be gently warmed in a microwave for a few seconds.
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