Tamagoyaki (Japanese Rolled Omelet)
Local name: 卵焼き
In short: A layered rolled omelet seasoned with dashi, a little sugar and soy sauce, cooked in thin sheets for a soft, slightly sweet, juicy texture. It takes about 20 min in total and makes 2 servings.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 2
- Difficulty
- Medium
- Calories
- 200 kcal
Japanese breakfast tables, bento boxes and sushi counters share one fixture: tamagoyaki, a rolled omelet made in thin layers. The eggs are seasoned with dashi, a little sugar and soy sauce, then cooked sheet by sheet and rolled into a neat log that slices into spiral rounds. It looks tricky, but the technique is just patient: low heat, thin layers, and an oiled pan. A square pan helps, though a small round non-stick skillet works too.
Instructions
- Crack the eggs into a bowl and beat them with chopsticks, cutting through the whites rather than whisking in air. Stir in the dashi, sugar, soy sauce, mirin and salt until the sugar dissolves.
- Heat a tamagoyaki pan, or a 20 cm (8 in) non-stick skillet, over medium-low heat. Fold a paper towel, dip it in the oil and wipe the pan so it is thinly coated.
- Pour in about a quarter of the egg to cover the bottom in a thin layer. Pop any large bubbles with chopsticks. When the surface is mostly set but still a little wet, roll the egg toward you in a loose log using chopsticks or a spatula.
- Slide the roll to the far side of the pan and wipe the empty area with the oiled paper towel. Pour in another quarter of the egg, lifting the roll so the egg flows underneath it.
- When the new layer is nearly set, roll the log back toward you, wrapping the new sheet around it. Repeat twice more with the rest of the egg, oiling the pan each time.
- Turn the finished omelet out onto a bamboo mat or a clean tea towel. Wrap it and press gently into a neat rectangle, then rest for 2 minutes.
- Cut into 2 cm (3/4 in) slices and serve warm, with grated daikon on the side if you like.
Tips
- Keep the heat low and the layers thin. If the egg browns or puffs up, lift the pan off the heat for a few seconds. A little color is fine, but a pale yellow is the goal.
- For a Kansai-style dashimaki, leave out the sugar and use 5 tablespoons of dashi per 4 eggs. It is softer, juicier and more savory.
Questions and answers
Do I need a special tamagoyaki pan?
No. A small non-stick skillet works well, and you can fold the omelet into a rounded log. A square pan gives neater edges and is inexpensive in Asian groceries.
Can I make tamagoyaki ahead?
Yes. Cool the omelet, wrap it and chill for up to 2 days. It is good cold in a lunchbox, or you can warm it briefly in the microwave.
Why is my tamagoyaki tearing?
The egg was probably rolled too early, before the surface had set, or the pan was too hot. Wait until the layer is mostly set, and keep the heat gentle.
How long does it take to make Tamagoyaki (Japanese Rolled Omelet)?
About 20 min in total: 10 min of preparation and 10 min of cooking.
How many calories are in Tamagoyaki (Japanese Rolled Omelet)?
About 200 kcal per serving, with 13 g of protein, 6 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 200 kcal |
|---|---|
| Protein | 13 g |
| Carbohydrates | 6 g |
| Fat | 14 g |
| Fiber | 0 g |
| Sugar | 5 g |
| Sodium | 450 mg |
Estimated values, calculated from the ingredients.
