Tamagoyaki
A rolled Japanese omelette built in thin layers, lightly sweet, savory, and custardy inside.
- prep
- 10 min
- cook
- 15 min
- total
- 25 min
- serves
- 2
- level
- medium
Tamagoyaki is Japan's rolled omelette, built not in one pour but in several thin layers, each one rolled into the last to build up a tall, neatly layered log.
It's lightly sweet and savory at once, a specific balance between soy sauce, mirin and sugar, and shows up everywhere from bento boxes to sushi counters.
Part of our 20 best egg recipes list.
method
Whisk the eggs with the dashi, soy sauce, mirin, sugar and salt until smooth, straining if you want an especially even texture.
Heat a rectangular tamagoyaki pan, or a small nonstick pan, over medium heat, and wipe with a little oil using a folded paper towel.
Pour in a thin layer of egg mixture, just enough to coat the bottom, and tilt to spread evenly. Let it set for a few seconds.
Once mostly set but still a little wet on top, roll it up from one side to the other using chopsticks or a spatula.
Push the rolled egg to the far side of the pan, oil the empty space, and pour in another thin layer, lifting the roll so the new egg runs underneath.
Continue layering and rolling until all the egg mixture is used, building one thick log.
Slide the roll onto a bamboo mat or a clean towel, shape gently into a neat rectangle, and let rest a minute before slicing. Serve with grated daikon.
chef's tips
- A tamagoyaki pan makes this easier because of its straight sides, but any small nonstick pan works with a bit more care at the corners.
- Medium-low heat and thin layers give the roll its soft, custardy layers; too hot and it turns into one tough sheet.