Tamagoyaki is a Japanese rolled omelette. There are a couple different variations depending on where you are in Japan but typically it’s seasoned with soy sauce, mirin, sugar and dashi. The technique may seem a bit daunting at first but it quickly becomes a lot of fun!
I used to eat this a lot in Japan when I was a child. The first time I made it by myself at University, it brought back so many warm and nostalgic feelings. The sweet grilled smell of the mirin and sugar combined with the salty and savoury soy sauce and dashi transported me back to my childhood.
It’s common to find this dish at a breakfast table or as a side dish for lunch. If you wander through the bento isles at a Japanese supermarket, you’re bound to see Tamagoyaki peppered across the fridges. Bento boxes are brilliant for when you’re in a rush but nothing beats home-cooked Tamagoyaki.
I started a series on Youtube called “Day _ of Cooking Tamagoyaki for a Week to Improve my Skills” after I seasoned my new Tamagoyaki pan. During the series I realised how fun it is to make and how versatile it can be. It can be tricky to learn how to flip it but practice makes perfect, you’ll get there! Here are some variations I tried out:
- Ham Tamagoyaki
- Cheese Tamagoyaki
- English Breakfast Tamagoyaki
- Spring Onion Tamagoyaki
- Heart Shaped Gochujang Tamagoyaki
The possibilities are endless! and if you really struggle with the technique, you can scramble the eggs instead of rolling it. The texture will be different but it will mostly taste the same. I would recommend a soft scramble, it’s creamier in texture and is perfect crowned over a hot bowl of steamed white rice.
Frequently Asked Quesions
Tamagoyaki is a Japanese style rolled omelette. The seasonings slightly differ depending on where you are in Japan but my family uses soy sauce, sugar, mirin and dashi. It is cooked in layers, one at a time, which is how it gets its classic swirl pattern.
It is typically eaten at breakfast. A typical Japanese breakfast would include grilled salted salmon, miso soup and a bowl of white rice.
Yes, ever so slightly! It depends how you like it, and what extra things you add in. For example a cheesy Tamagoyaki might not work very well with the sweetness, so you can take out the sugar.
Yes you can but the shape will be different. If you don’t mind this, go for it! it will still taste the same.
3 Tips for Making Tamagoyaki
- Make sure the pan is well oiled. This will help to seamlessly roll the egg without any breakage. Use a pastry brush or simply a piece of kitchen paper, folded into a little square, soaked in oil.
- Pour the egg mixture in a square shape. If you continuously pour the new layer in the same position, that part of the roll will become thicker. Pour the new layer by following the contours of the pan. This will help with the shape.
- Use a spatular. Although it’s tempting to use chopsticks, I would recommend using a spatular. Something with a clean, hard edge makes flipping the egg a much smoother process, which results in a neater looking roll.
Ingredients
- 3 Medium Sized Eggs
- 1 Teaspoon of Mirin
- 1 Teaspoon of White Sugar
- 1/2 a Teaspoon of Soy Sauce
- 1/2 a Teaspoon of Water
- 2 Pinches of Dashi Powder
Step by Step Instructions (with pictures)
Time needed: 15 minutes
Step by Step Instructions for making Tamagoyaki.
- Combine ingredients.
In a small jug crack in 3 medium sized eggs then add 1 teaspoon of mirin and white sugar, half a teaspoon of soy sauce and water and lastly 2 pinches of powdered dashi. Whisk until fully combined.
- Oil the pan.
Make sure that the pan is well oiled throughout the whole process. Use a brush or a piece of kitchen paper coated in oil.
- Heat the pan.
The egg mixture should gently sizzle when it hits the pan – you can test this by dropping a tiny bit in.
- Pour in the mixture.
Pour a thin layer of egg and fry until it’s about 80% of the way cooked through.
- Start flipping the egg.
Beginning at the back of the pan, start folding the egg towards the front in approximately 1 inch increments. Push the cooked egg to the back of the pan.
- Add more mixture.
Add more oil if required then pour in another layer. This time, you will want to make sure the mixture gets underneath the piece you’ve already cooked as this will help bind the new layer.
- Repeat.
Repeat steps 4-6 until there is no more egg mixture.
- Rest.
Rest for 5 minutes. This helps the Tamagoyaki keep its shape and makes it easier to cut.
- Slice, serve and enjoy!
Portion the Tamagoyaki into 8 pieces, serve and enjoy!
Tamagoyaki (Japanese Rolled Omelette)
Ingredients
- 3 Eggs (Medium)
- 1 tsp Mirin
- 1 tsp White Sugar
- 1/2 tsp Soy Sauce
- 1/2 tsp Water
- 2 pinches Dashi
- 1 pinch Shichimi
Instructions
- Add 3 eggs, 1 teaspoon of Mirin and White Sugar, 1/2 teaspoon of soy sauce and water and 2 pinches of dashi into a jug. Whisk until fully combined.
- You will want to make sure the pan is well oiled. You can do this using a brush or a piece of kitchen paper coated in oil.
- Heat your pan, enough so that when the egg mixture hits it it will gently sizzle.
- Pour in a thin layer of egg mixture and wait until it is about 80% of the way cooked through.
- Starting at the end furthest end from you, start flipping the layer of egg in approx 1.5 inch increments. Keep doing this until you get to the opposite end of the pan.
- Push the rolled egg back to the side furthest away from you. Re-oil if required.
- When you pour in the next layer, you will want to slightly lift up the roll you have already created and make sure some of the egg mixture gets underneath it. This will help bind the layers and make that seamless spiral shape.
- Repeat steps 3-6 until you have run out of egg mixture.
- Transfer onto another plate and let cool for 5 minutes before slicing.
- Divide the Tamagoyaki into 8 evenly sized pieces.
- If you like a bit of spice, sprinkle some shichimi on. Serve and enjoy!
Recipes to Pair with Tamagoyaki
I love to eat it for breakfast so paring it with a Kabocha Miso Soup and some Japanese Mushroom Rice sets me up for the day nicely! If you wanted something a bit more simple, it is delicious just with a plain bowl of rice.
