Tamagoyaki Japanese Rolled Omelette Recipe

I absolutely love this recipe because it transforms a simple egg into an irresistible, savory-sweet delight that totally elevates my brunch game. Plus, the process of rolling the tamagoyaki is like a fun, culinary challenge that makes me feel like a master chef every time!

I adore preparing Tamagoyaki, the subtle, rolled omelette from Japan that bursts with flavor and is fantastically rich in protein from four large eggs. My version combines the umami goodness of soy sauce with the gentle sweetness of mirin and sugar and, for many, the necessary “depth” of flavor from dashi stock powder.

It’s a fantastic rolled omelette, and I love the way it tastes, the way it feels, and the way it can so easily transition from breakfast to lunch.

Ingredients

4 large eggs: They are high in protein, which is crucial for a fluffy texture.

1 tablespoon mirin: Sweet rice wine, lends a delicate sweetness.

1 tablespoon soy sauce: The flavor of umami.

It enhances the savory note.

1 tablespoon sugar: Sweetness balances the flavors.

1 teaspoon dashi stock powder (optional): Contributes depth and umami nuance.

Cooking oil: Stops food from sticking, allowing for seamless cooking.

Ingredient Quantities

• 4 large eggs
• 1 tablespoon mirin
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 teaspoon dashi stock powder (optional)
• Vegetable oil, for cooking

Instructions

1. In a mixing bowl, break the 4 large eggs and beat them until they are well combined.

2. Include in the eggs: 1 tablespoon of mirin, 1 tablespoon of soy sauce, 1 tablespoon of sugar, and (optional) 1 teaspoon of dashi stock powder. Mix well until all the ingredients are fully incorporated and the sugar has dissolved.

3. To ensure a smooth omelet with no lumps, strain the egg mixture through a fine sieve into another bowl or a large liquid measuring cup.

4. Preheat a tamagoyaki pan or a small nonstick frying pan on medium-low. Lightly grease it with vegetable oil.

5. Put a small quantity of the egg mixture into the pan, just enough to cover the bottom, and swirl it so that it spreads evenly.

6. When the egg has reached about 70% cooking, carefully roll it from one end to the other with your chopsticks or spatula, leaving the rolled omelette in a fold over on one side of the pan.

7. Lightly oil the pan again, and pour in some more of the egg mixture to cover the bottom of the pan, lifting the rolled omelette momentarily to let the incoming egg flow beneath it.

8. After this new layer is partially cooked, roll the omelette again, starting from the end with the previously rolled omelette, and move it back to the starting side of the pan.

9. Continue the procedure of greasing, pouring the egg mixture, and rolling, until you have used all of the egg mixture.

10. When the tamagoyaki has finished cooking, take it out of the pan. Allow it to cool somewhat, then cut it into portions to be served.

Equipment Needed

1. Mixing bowl
2. Whisk or fork
3. Measuring spoons
4. Fine sieve
5. Another bowl or large liquid measuring cup
6. Tamagoyaki pan or small nonstick frying pan
7. Silicone brush or paper towel for greasing
8. Chopsticks or spatula
9. Knife for cutting
10. Cutting board

FAQ

• What is tamagoyaki?A Japanese rolled omelette is known as a tamagoyaki. It is created by rolling layers of seasoned egg in a rectangular pan designed specifically for this dish.
• Can I make tamagoyaki without a special pan?It is possible to use a small non-stick skillet, but the traditional rectangular shape may be tougher to achieve.
• What can I use instead of mirin?A mixture of rice vinegar and a bit of sugar can serve in place of mirin. When using sake, add some sugar to it and use that in place of mirin.
• Is dashi stock powder necessary?If you don’t have dashi stock powder, don’t worry; it’s not an absolute necessity. It enhances the umami flavor, but the tamagoyaki will be just as tasty without it.
• How do I achieve the right texture?For a soft and slightly sweet texture, cook the eggs on low heat and gently roll the layers.
• Can I make tamagoyaki in advance?Indeed, it can be prepared in advance. It can be served warm, at room temperature, or even cold, making it a great option for bento boxes.
• What is the best way to slice tamagoyaki?Let the tamagoyaki cool briefly; then, with a sharp knife, slice it into uniform pieces for a neat presentation.

Substitutions and Variations

Mirin. You can substitute equal amounts of sake mixed with a little sugar or a combination of rice vinegar and sugar.
Soy sauce: Think about using tamari for a gluten-free choice, or coconut aminos for a lower-sodium alternative.
Sugar: Replace with honey or maple syrup for a slightly different flavor profile. Remember that these will add their own distinct tastes.
Dashi stock powder: If dashi is unavailable, substitute it with chicken or vegetable stock, or use a simpler egg flavor by omitting the dashi.

Pro Tips

1. Consistent Heat Maintain a medium-low heat throughout the cooking process to ensure the egg cooks evenly without burning. This temperature control is crucial for achieving a smooth texture and avoiding any browning, which is not ideal for tamagoyaki.

2. Use a Quality Pan A good nonstick pan or a proper tamagoyaki pan makes a significant difference. It helps prevent sticking and allows for easier rolling, ensuring each layer is neat and uniform.

3. Practice the Rolling Technique Rolling the omelet correctly takes practice, so don’t worry if it isn’t perfect at first. Use chopsticks or a spatula, and gently press down each layer to remove any air pockets, creating a compact roll.

4. Strain for Smoothness Straining the egg mixture helps remove chalazae (the white stringy parts) and any undissolved ingredients, resulting in a smoother, more refined texture reminiscent of traditional Japanese tamagoyaki.

5. Add Sugar Gradually If you’re concerned about the omelet being too sweet, start with half the amount of sugar and adjust to taste. Different mirin and soy sauce brands vary in sweetness and saltiness, so balance is key.