Tamagoyaki Japanese omelette Recipe – Japanese Special
Tamagoyaki Japanese Omelette is a timeless bento side dish featuring delicate rolled egg layers infused with a sweet-savory blend of soy sauce, mirin, sugar, and a touch of salt. Quick to prepare—about 15 minutes total—it’s ideal for breakfast, packed lunches, or even sushi fillings. With just a standard round pan (or square pan, if you prefer), you can master this versatile, flavorful Japanese staple that’s as elegant to serve as it is delicious to eat.
- Prep Time5 min
- Cook Time10 min
- Total Time15 min
Tamagoyaki Japanese omelette Ingredients :
- 4 eggs
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sugar
- pinch of salt
- cooking oil as needed
How To Make Tamagoyaki Japanese omelette
Beat the eggs: Start by thoroughly beating 4 eggs in a bowl using a fork or, for those skilled with chopsticks, chopsticks.
Add seasonings: Mix in 1 tablespoon each of soy sauce, mirin, and sugar, along with a pinch of salt.
Heat the pan: Place a small amount of cooking oil in a pan and heat it over medium heat. Keep a piece of kitchen paper nearby to help maintain a lightly oiled surface.
Cook the eggs: Pour a small portion of the egg mixture into the heated pan. Allow it to cook until the top is slightly set but still slightly liquid. Push this cooked portion to one side of the pan.
Oil the pan again using the kitchen paper: Add another small amount of the egg mixture to the pan. Allow it to cook briefly until it starts to set on top. Then, gently roll the already cooked egg over the fresh mixture to form a small egg roll.
Repeat the process: Continue adding small amounts of the egg mixture to the pan, lightly oiling the pan each time with the kitchen paper. Roll up each new layer of cooked egg with the previous layers to gradually form a larger egg roll. Repeat this process until all of the egg mixture has been used.
Slice the tamagoyaki: Once finished cooking, remove the tamagoyaki from the pan and let it cool slightly. Slice it into thin pieces using a sharp knife before serving.
Recipe Notes:
Dashi Variation: Swap the soy sauce and mirin with a sachet of dashi stock powder for a subtly umami flavor alternative.
Flavor Enhancements: Stir in finely chopped spring onion or add strips of nori seaweed to the mixture for extra texture and taste—just be sure they’re finely chopped.
Rolling Technique: Use a sushi rolling mat to tightly wrap the omelette immediately after cooking—this helps maintain a neat, compact shape, especially useful for beginners.
Pan Options: While a round skillet works perfectly, a rectangular or square tamagoyaki pan can make achieving the traditional layered look even easier.
