JapaneseBreakfastGluten-FreeVegetarian

Tamagoyaki

Name: Tamagoyaki
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 4 large eggs; 2 tbsp dashi stock (or water); 1 tbsp mirin; 1 tbsp sugar; 1/2 tsp soy sauce; 1/4 tsp salt; 1 tbsp vegetable oil (for cooking)

Sweet and savory layers of delicate egg create this iconic Japanese breakfast staple, with dashi and mirin giving it a subtle umami depth that sets it apart from ordinary omelets. Rolled and sliced into neat rectangles, each bite offers a tender, slightly custardy texture that's as pleasing to the eye as it is to the palate. Perfect for a special weekday breakfast or as part of a bento box that deserves a little extra care.

Prep

10 minutes

Cook

10 minutes

Total

20 minutes

Serves

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Ingredients

Units

Instructions

1
In a medium bowl, whisk together eggs, dashi stock, mirin, sugar, soy sauce, and salt until the sugar is fully dissolved and the mixture is well combined. Strain through a fine mesh sieve for a smoother texture.
2
Heat a tamagoyaki pan or small non-stick skillet over medium-low heat. Dip a folded paper towel in vegetable oil and lightly grease the entire surface of the pan.
3
Pour a thin layer of the egg mixture into the pan, tilting to spread evenly. When the bottom is set but the top is still slightly wet, use chopsticks or a spatula to carefully roll the egg from one end to the other, pushing it to the far side of the pan.
4
Re-oil the pan lightly, then pour another thin layer of egg mixture, lifting the rolled egg to allow the mixture to flow underneath. When set on the bottom, roll the egg back over this new layer. Repeat this process until all the egg mixture is used, typically 4-5 layers.
5
Remove the tamagoyaki from the pan and place on a bamboo rolling mat or plastic wrap. Gently shape into a rectangular log while still warm and let rest for 2 minutes.
6
Slice the tamagoyaki into 1-inch rounds and serve warm or at room temperature alongside rice and pickled vegetables.

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Tamagoyaki

Prep

10 minutes

Cook

10 minutes

Total

20 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
In a medium bowl, whisk together eggs, dashi stock, mirin, sugar, soy sauce, and salt until the sugar is fully dissolved and the mixture is well combined. Strain through a fine mesh sieve for a smoother texture.
2
Heat a tamagoyaki pan or small non-stick skillet over medium-low heat. Dip a folded paper towel in vegetable oil and lightly grease the entire surface of the pan.
3
Pour a thin layer of the egg mixture into the pan, tilting to spread evenly. When the bottom is set but the top is still slightly wet, use chopsticks or a spatula to carefully roll the egg from one end to the other, pushing it to the far side of the pan.
4
Re-oil the pan lightly, then pour another thin layer of egg mixture, lifting the rolled egg to allow the mixture to flow underneath. When set on the bottom, roll the egg back over this new layer. Repeat this process until all the egg mixture is used, typically 4-5 layers.
5
Remove the tamagoyaki from the pan and place on a bamboo rolling mat or plastic wrap. Gently shape into a rectangular log while still warm and let rest for 2 minutes.
6
Slice the tamagoyaki into 1-inch rounds and serve warm or at room temperature alongside rice and pickled vegetables.

Reviews

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