Tamagoyaki can be enjoyed warm or at room temperature. It’s a versatile dish that you can customize by adding fillings like scallions, mushrooms, or cheese to the egg mixture before rolling. Enjoy your homemade tamagoyaki!
Indulge in the authentic flavors of Japan with our tamagoyaki recipe. Tamagoyaki, a beloved Japanese rolled omelette, is a culinary delight that is perfect for breakfast or as a mouthwatering side dish. Made by skillfully rolling thin layers of seasoned egg mixture, this recipe brings together the rich taste of soy sauce, the subtle sweetness of mirin, and the perfect balance of salt and sugar. Whether you’re a fan of traditional Japanese cuisine or simply looking to explore new flavors, our tamagoyaki recipe promises to satisfy your cravings.
How to make Tamagoyaki Recipe
Prep Time : 05 mins
Cook Time : 15 mins
Total Time : 20 mins
Servings : 4 people
- 4 egg
- 1 tbsp mirin
- 1 tbsp sugar
- 1/2 tsp dashi power
- pinch of salt
- Neutral oil to coat pan
1. In a measuring cup, crack in 4 eggs and whisk until smooth. Make sure to whisk throughly. This will take a few minutes.
2. Once egg is smooth, mix in rest of the ingredients: mirin, sugar, dashi powder, salt. Mix well until sugar and dashi powder is fully dissolved.
3. In a rectangle pan, turn on heat to low and oil entire pan. Wipe off excess oil with a paper towel.
4. Pour a thin layer of tamagoyaki mixture (about half centimeter in height). Pop any air bubbles you see.
5. Once it is 80% cooked, start rolling the opposite side of the egg towards you. With every roll, make sure to put a little pressure so the eggs stick together
6. Once you roll the egg towards you, you should have a little egg roll.
7. Push the egg to the opposite side
8. Oil pan and wipe off excess.
9. Then pour the egg mixture about half cm in height.
10. Lift the cooked egg so the egg mixture can seep beneath it. This will create a seamless roll.
11. Once 80% cooked, roll the cooked side of the egg over onto the new egg mixture. Put a little pressure again to flatten out the top. You should start to see a rectangle shape forming.
12. Roll over again until you reach the end of the pan closest to you.
13. Slide the cooked egg to the opposite side and repeat the process 3-4 more times until the egg mixture is gone.
14. By the end of the egg mixture, you should get a rectangle shaped egg omelet.
15. Remove off heat and let it cool before cutting
16. Once it cools down a bit, slice into quarter inch thickness and plate
17. Serve as a side dish or put in bento and enjoy!