Tamagoyaki
Rolled omelette
卵焼き: sweet, layered rolled omelette cooked in thin sheets
Tamagoyaki (卵焼き) is a rolled omelette made in layers, found in breakfast trays and bento boxes all over Japan. Thin sheets of seasoned egg are cooked one at a time and rolled up around each other, giving soft, springy slices with pretty spiral lines. This is the gently sweet home style; a little soy keeps it savoury. A square tamagoyaki pan helps, but a small round frying pan works too. Chef's tip: keep the heat moderate and the pan well oiled between layers. If the egg browns, the heat is too high; a good tamagoyaki is evenly yellow with just a few golden patches.
- Total time
- 15 min
- Difficulty
- medium
- Serves
- 2
Ingredients
- 4 eggs
- 1 tbsp sugar
- 1 tsp light soy sauce
- 1 tsp mirin
- 2 tbsp water or kombu dashi
- 1 pinch salt
- 1 tbsp vegetable oil
- 2 tbsp grated daikon (optional)to serve
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Method
0/6 doneStep 1: Beat 4 eggs gently with chopsticks, cutting through the whites rather than whisking in air. Stir in 1 tbsp sugar, 1 tsp light soy sauce, 1 tsp mirin, 2 tbsp water or kombu dashi and 1 pinch salt until the sugar dissolves. Strain through a sieve for the smoothest result.
Step 2: Heat a tamagoyaki pan or 20 cm non-stick frying pan over a medium-low heat and wipe it with kitchen paper dipped in 1 tbsp vegetable oil.
Step 3: Test the heat with a drop of egg: it should sizzle gently and set in a few seconds, without browning. Pour in a quarter of the egg and tilt so it coats the base. Prick any big bubbles. When it's almost set but still a little wet on top, about 1 minute, roll it from the far side towards you with chopsticks or a spatula.
1 minStep 4: Push the roll back to the far side, oil the empty pan again and pour in another quarter of the egg. Lift the roll so the new egg flows underneath it.
1 minStep 5: When nearly set, roll the omelette back towards you, wrapping the new layer around it. Repeat with the rest of the egg, oiling the pan each time, to build up 4 layers.
4 minStep 6: Tip onto a bamboo mat or clean tea towel, wrap tightly and leave for 2 minutes to firm into shape. Slice into 6–8 pieces and serve warm or cold, with 2 tbsp grated daikon if you like.
Nutrition per serving
- Calories
- 220 kcal
- Protein
- 13 g
- Carbs
- 9 g
- Fat
- 15 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tamagoyaki take?
- About 15 minutes in total: 5 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of sugar?
- Caster sugar, same amount.
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