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Tamagoyaki

By Groceree

Also known as Japanese Rolled Omelette

Slices of a layered golden rolled omelette showing its spiral cross-section

A sweet-savoury omelette built up in thin layers in a rectangular pan, each rolled over the last, then sliced to show the spiral. Breakfast, bento and sushi topping.

Last updated

Servings
2 servings
Prep
5 min
Cook
10 min
Total
15 min

Ingredients

Servings:2
  • eggs4
  • dashi stock3 tbsp
  • caster sugar1 tbsp
  • mirin1 tsp
  • light soy sauce1 tsp
  • salt1 pinch
  • vegetable oil1 tbsp
  • daikon (optional)50 g

Instructions

  1. 01

    Beat the gently with the , , , and , without whisking in air, then strain for a smooth result.

  2. 02

    Heat a rectangular tamagoyaki pan, or a small frying pan, over medium-low heat. Fold a paper towel, dip it in the and wipe the pan with it.

  3. 03

    Pour in a thin layer of , tilting to cover the base. When it is set underneath but still wet on top, roll it from the far end towards you with chopsticks.

  4. 04

    Push the roll back to the far end, wipe the empty part of the pan with the oiled towel, and pour in another thin layer, lifting the roll so the flows underneath it.

  5. 05

    When it is nearly set, roll the log back towards you over the new layer.

  6. 06

    Repeat until the is used up, building a thick layered log.

  7. 07

    Tip it onto a bamboo mat, roll it firmly to shape, and rest for 5 minutes before slicing. Meanwhile, if using, finely grate the and squeeze out its water. Serve the omelette with the .

Notes

  • Medium-low heat throughout. Too hot and it browns and blisters; tamagoyaki should be evenly yellow.
  • Roll each layer while the top is still slightly wet, so the layers stick to each other.
  • The sugar makes it sweet the Tokyo way. Kansai-style dashimaki uses more dashi and less sugar.

Nutrition per serving

Calories
220 kcal
Protein
14 g
Carbs
6 g
Fat
14 g

Estimated from the ingredients.

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