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Tamagoyaki
Tamagoyaki
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Master the art of making Tamagoyaki, a classic Japanese rolled omelet that is both soft and delicate. Don't be intimidated by the flipping and rolling technique - with practice, you'll conquer it like a pro!
Ingredients:
  • 1/4 cup warm water
  • 1/4 teaspoon instant dashi powder, like Ajinomoto Hondashi
  • 4 large eggs
  • 2 teaspoons sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon mirin
  • 1 tablespoon canola oil
  • Grated daikon, for serving (optional)
Instructions:
  • Prepare the dashi stock by mixing 1/4 cup warm water with dashi powder in a small bowl or glass measuring cup. Use a fork to stir until the granules dissolve. Note: room temperature or cold water works just as well for this step.
  • Whisk the eggs: Combine eggs, sugar, and salt in a medium bowl. Whisk until fully blended, being careful not to create too many bubbles.
  • Enhance the eggs: Combine dashi stock, soy sauce, and mirin until fully mixed.
  • For a smoother texture, strain the eggs through a fine mesh strainer over a liquid measuring cup to make pouring easier.
  • Prepare the pan: Coat the inside of a kotobuki tamagoyaki or small nonstick pan by soaking a folded paper towel in oil from a small bowl. Heat the skillet over medium heat until ready to cook the eggs, then lower the heat to medium-low to avoid browning.
  • Prepare the first layer: Drizzle a small portion of batter onto the pan, enough to cover the base completely. Cook until almost set, leaving the top slightly gooey. Use chopsticks or a slim fish spatula to lift and roll it over from one end to the other. Embrace any initial wrinkles or folds that may form and continue rolling smoothly.
  • Create more layers: Use the oil-soaked paper towel to coat the skillet with additional oil, ensuring the cooked egg is lifted slightly to allow oil underneath. Pour in more egg batter, enough to cover the pan's base. Lift the cooked egg slightly and tilt the pan to let the batter flow underneath. Cook until mostly set, then roll the eggs in the opposite direction to add layers, similar to building a snowman. Repeat this step once more: oil the pan, add batter, and roll back in the opposite direction. Half of the batter should now be used. Transfer the tamagoyaki to a serving plate or cutting board. Make a second tamagoyaki using the remaining batter, following the same process.
  • To serve the tamagoyaki, slice into 1-inch pieces to showcase the beautiful swirls. Enjoy with grated daikon radish on the side, if desired, or as part of a Japanese-inspired meal. Leftovers can be stored in the fridge for 3-4 days. To warm, let sit at room temperature for 30 minutes or microwave in 15-second intervals until heated through. Feel free to leave a rating if you loved the recipe!

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