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Breakfast

Tamagoyaki (Japanese Rolled Omelette)

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10 min
Prep
10 min
Cook

Ingredients

  • 4 large eggs
  • 60 ml dashi stock (1/4 cup)
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1 tbsp neutral oil (for greasing pan)

Method

  1. Whisk eggs, dashi, soy sauce, mirin, sugar and salt together until just combined; avoid over-beating.
  2. Heat the tamagoyaki pan over medium heat and lightly oil with a folded paper towel.
  3. Pour a thin layer of egg mixture into the pan, tilting to coat evenly.
  4. When the egg is mostly set but still slightly wet on top, roll it from one end to the other using chopsticks or a spatula.
  5. Push the rolled egg to one end, re-oil the pan, and pour in another thin layer, lifting the roll so the new layer flows underneath.
  6. Repeat rolling and layering until the egg mixture is used up, forming a multi-layered block.
  7. Slide onto a bamboo mat, shape into a neat rectangle while warm, then rest 2 minutes before slicing.

Introduction: Tamagoyaki is a sweet-savoury layered omelette rolled in a rectangular pan (makiyakinabe) and a staple of Japanese breakfast trays and bento boxes.

Cultural Background: Tamagoyaki is a sweet-savoury layered omelette rolled in a rectangular pan (makiyakinabe) and a staple of Japanese breakfast trays and bento boxes. Regional variations range from the sweeter Kanto-style to the more savoury, dashi-forward Kansai-style.

Tips: Keep the heat medium-low to prevent browning; a pale yellow, tender texture is the goal. Work quickly but gently on each layer.

Variations: Kansai-style uses more dashi for a softer, custard-like texture; some versions add grated nagaimo (mountain yam) for extra fluffiness.

Storage: Refrigerate cooled tamagoyaki in an airtight container for up to 2 days.

Reheating: Best served at room temperature or lightly warmed in a covered pan over low heat for 1-2 minutes to avoid drying out.

FAQs:

Q: Can I make tamagoyaki without a rectangular pan?

A: Yes, a small round non-stick pan works; simply trim the omelette into a rectangle after rolling.

Q: Is tamagoyaki always sweet?

A: No, sweetness varies by region and household; some versions are entirely savoury.

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