The literal meaning of Tamagoyaki is “grilled egg”. The key ingredients for Tamagoyaki is eggs, sugar, and soy sauce. When dashi stock is added, this egg mixture is usually called dashimaki tamago. It is similar to the Korean-style rolled omelettes Gyeran mari, the difference is the exclusion of chopped vegetables.
Traditionally, tamagoyaki is served as one of the dishes for a Japanese style breakfast, or a common item to include in a bento box. In as well, you may recognize tamagoyaki at sushi restaurants. Tamago Nigiri is the Japanese rolled omelette on top of a small ball of rice.
Tamagoyaki is super easy to make! The cooked egg is rolled together creating several layers. The omelette is typically prepared in a rectangular fry pan called a “makyakinabe”, but don’t worry, you don’t need the rectangular pan, it can just as easily be made in a regular round fry pan.
How to make Tamagoyaki (Japanese Rolled Omelette)
3 large eggs 1 teaspoon sugar 1/4 teaspoon light soy sauce 1 teaspoon mirin 1 pinch of salt oil for cooking
Mix eggs, sugar, soy sauce, mirin, and salt in a bowl.
Heat the pan at medium high temperature and add oil.
Pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan.
After the egg mixture has set a little in the pan, using chopsticks gently roll the egg from one side of the pan into a log. Make sure the egg has not set completely, the egg should be a bit moist. If you let the egg cook too much, it will be harder to roll. Make sure the heat isn’t too hot or the egg will brown too much (like mine did).
Once a log has formed, push the log to the edge of the pan. Brush the pan with some cooking oil, and then pour some more egg mixture to the pan where the end of the egg roll is.
After the egg layer has set slightly, roll the log back onto the cooked thin egg and roll to the other end of the pan.
Repeat these steps until the egg has been used up.
Once finish. Remove the egg log from the pan to cool for about 3 minutes.
Slice the ends of the log, to tidy up the edges of the log.
Slice the log up into 1” to 1.5” pieces.