Tamagoyaki is a traditional Japanese rolled omelet that is sweet, savory, and light in texture. It’s made by layering thin sheets of egg, rolled up in a pan to create a delicious, fluffy dish. Tamagoyaki is often served with rice, as part of sushi, or enjoyed on its own for breakfast. Here's a simple recipe to make Tamagoyaki at home:
Ingredients:
- 4 large eggs
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1/2 tablespoon mirin (optional, adds sweetness and depth)
- 1 teaspoon sesame oil (or vegetable oil for cooking)
- A pinch of salt
Equipment:
- Tamagoyaki pan (rectangular or square shape, although you can use a regular round frying pan)
- Chopsticks or spatula for rolling the eggs
Instructions:
1. Prepare the Egg Mixture:
- In a bowl, whisk together the eggs, soy sauce, sugar, mirin (if using), and a pinch of salt. The mixture should be well-combined and smooth.
2. Heat the Pan:
- Heat a tamagoyaki pan or regular non-stick frying pan over medium heat. Lightly grease the pan with a small amount of sesame oil or vegetable oil, using a paper towel to spread the oil evenly.
3. Cook the First Layer:
- Once the pan is hot, pour in a small amount (about 1/4 of the egg mixture) and swirl it around to create a thin, even layer that covers the bottom of the pan.
- Let the egg cook for 1-2 minutes until it’s just set but still slightly runny on top.
4. Roll the Egg:
- When the first layer of egg is set, use chopsticks or a spatula to carefully roll the egg from one side of the pan to the other. Keep it tight, but not too tight.
- Once the first roll is complete, push it to one side of the pan.
5. Cook Additional Layers:
- Grease the pan lightly again with oil, and pour another small amount of the egg mixture into the pan, lifting the rolled egg so that the new mixture flows underneath it.
- Let this layer cook for 1-2 minutes until set, then roll the egg again, starting from the side where the first roll is resting.
- Continue this process until all of the egg mixture is used up, forming a layered roll.
6. Shape and Serve:
- Once all the layers are rolled up, you can gently press the tamagoyaki to shape it (optional). Some people use a bamboo sushi mat to give it a nice, compact shape.
- Let it cool slightly, then slice the tamagoyaki into bite-sized pieces.
7. Serve:
- Serve tamagoyaki warm or at room temperature, often with a little soy sauce or grated daikon on the side. It can be eaten on its own, with steamed rice, or as part of a sushi platter.
Tips:
- If you're using a regular round frying pan, it's a bit trickier to roll the eggs, but you can still form layers. Just be patient and work with smaller layers.
- You can add a bit of dashi stock to the egg mixture for added umami flavor if desired.
- Tamagoyaki is a great dish for meal prep, and it can be kept in the refrigerator for a couple of days.
Enjoy your Tamagoyaki—a deliciously fluffy and flavorful rolled omelet that’s simple to make and packed with rich taste!