Tamagoyaki (Japanese Rolled Omelette)

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Tamagoyaki is a rolled Japanese omelette built from thin layers of seasoned egg. It is slightly sweet and savory, eaten for breakfast, in bento boxes and as sushi.

A small non-stick pan works well. Practice makes the rolling easier.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Photo 1: Richard L on Pexels; Photo 2: Max Griss on Pexels; Photo 3: Barbora Besh on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Tamagoyaki (Japanese Rolled Omelette)

Author: KP Cooking Method: Pan-Frying Cuisine: Japanese Courses: Breakfast, Side Dish Recipe Keys: Gluten Free Quick Meals Vegetarian Meals

Prep Time 5 mins Cook Time 10 mins Total Time 15 mins

Servings: 2

Description

Tamagoyaki, the Japanese rolled omelette made in thin layers with soy sauce and sugar. A breakfast and bento box favorite.

Ingredients

Servings

For the omelette

• 4 eggs
• 1 tbsp sugar
• 1 tbsp soy sauce
• 2 tbsp water or dashi
• 1 pinch salt
• neutral oil (for the pan)

Instructions

1. Beat the eggs gently with the sugar, soy sauce, water and salt, avoiding too many bubbles. Strain if you like.
2. Heat a small non-stick pan over medium-low heat and wipe with a little oil.
3. Pour in a thin layer of egg. When it is mostly set but still slightly wet on top, roll it toward one end with chopsticks or a spatula.
4. Push the roll to the far side, oil the pan, and pour in another thin layer, lifting the roll so egg runs underneath.
5. Roll again, and repeat until the egg is used up.
6. Rest the omelette for a minute, then slice into pieces and serve.

Note

Cook the eggs fully through. Contains egg and soy.