Tamagoyaki, the Japanese rolled omelette

Tamagoyaki, the Japanese rolled omelette

⏱ 20 min 👥 2 servings

A staple of Japanese bentos, tamagoyaki is a thin omelette rolled into several layers. With its light sweet and savory flavor, it can be enjoyed both hot and cold. Its success lies in a simple technique repeated several times: pouring a thin layer of egg, rolling it, and starting over. A rectangular tamago pan makes this rolling process much easier than a standard round skillet.

Preparation

  1. Beat the eggs
    Beat the eggs with the dashi, soy sauce, and sugar until the mixture is smooth.
  2. Oil the pan
    Lightly oil the hot tamago pan using a paper towel.
    👉 Pro tip: lightly re-oil between each layer to prevent the egg from sticking.
  3. Pour a thin layer
    Pour in a ladle of the mixture, just enough to cover the bottom, and let it set for a few seconds.
  4. Roll and repeat
    Roll the omelette towards one edge, then repeat the process until the mixture is used up, rolling with each new layer.

Culture

A bento classic
Tamagoyaki is almost always included in Japanese bentos, as its rectangular shape is easily cut into neat, uniform slices.

The utensil

Tamago pan

Tamago pan

Its rectangular shape allows you to roll the omelette into neat, even layers, a technique much harder to master in a standard round pan.

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FAQ

Can tamagoyaki be prepared in advance?
Yes, it keeps for one day in the refrigerator and is delicious cold, especially in a bento.

Can it be made sweeter?
Yes, certain regions of Japan prefer it sweeter; adjust according to your taste.

Suggestions

Serve sliced in a bento, or hot with a drizzle of soy sauce and grated daikon radish.

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