Serves 4
10 min
Tamagoyaki (Japanese Rolled Omelette)
Recipe GLPRd0883a3547bbd4
A delicate Japanese rolled omelette made by layering thin sheets of seasoned egg and rolling them tightly together. This traditional dish features a mild, slightly sweet flavor and can be served warm or at room temperature, making it perfect for breakfast, bento boxes, or as a side dish. The technique of rolling creates beautiful concentric layers when sliced.
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Ingredients
4 Large eggs
2 teaspoons Evaporated cane sugar
½ teaspoon Usukuchi soy sauce
⅛ teaspoon Salt
1 teaspoon Vegetable oil
Directions
Crack the 4 large eggs into a bowl or liquid measuring cup with a spout.
Add the evaporated cane sugar, usukuchi soy sauce, and salt to the eggs. Beat gently until well combined, taking care to minimize air incorporation into the mixture.
Heat a rectangular or round tamagoyaki pan (or a standard non-stick skillet) over medium-low heat until hot.
Add the vegetable oil to the pan. Using a folded paper towel, distribute the oil evenly across the entire cooking surface, including the sides. Keep the oiled paper towel nearby to reoil the pan between batches if needed to prevent sticking.
Pour a thin layer of the egg mixture into the pan, just enough to cover the bottom evenly. Tilt and swirl the pan to spread the egg into an even, thin sheet. Cook until the top is no longer runny but still appears moist and slightly wet.
Using chopsticks or a thin spatula, carefully roll the cooked egg layer tightly from one end to the other, working to eliminate any air pockets. Once rolled, use the spatula to gently press the roll, helping the layers bond together.
Slide the rolled egg to one side of the pan, or push the sides inward if using a round pan, creating space for the next layer and ensuring even thickness.
Repeat steps 5 through 7 with the remaining egg mixture until all egg is used, layering each new sheet onto the previous roll.
If desired, wrap the warm tamagoyaki in plastic wrap while still pliable and let it cool completely. This helps set the shape and makes slicing easier, especially if the final form is irregular.
Slice the tamagoyaki into 4 to 8 pieces and serve warm, at room temperature, or cold as part of a bento box or meal.
