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Tamagoyaki – A Sweet and Savory Wonder from the Land of the Rising Sun

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Prepare for a journey to the culinary heart of Japan, where you'll encounter this distinctive, fancy omelet, intricately rolled into appetizing layers. Tamagoyaki is an absolute classic of Japanese breakfasts and an indispensable element of every bentō, delighting with its unique sweet and savory harmony. Although mastering the technique requires some patience and practice, the end result is its own reward, both for the palate and for the eye.

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Tamagoyaki – A Sweet and Savory Wonder from the Land of the Rising Sun
Prep time 5 min
Cook time 10 min
Servings
🍳
Difficulty Medium
Category Breakfast
Cuisine Asian

Ingredients

  • 4 pcs large egg
  • 2 tbsp dashi — (or water)
  • 1 tsp soy sauce — (preferably light, usukuchi)
  • 1 tsp mirin
  • 1 tsp sugar
  • 1 pinch salt

Instructions

Preparation

  1. 1

    In a bowl, gently whisk the eggs – do not aerate. Mix in the dashi, soy sauce, mirin, sugar, and salt until the sugar dissolves. Strain through a sieve for a perfectly smooth texture.

  2. 2

    Heat a tamagoyaki pan or a small non-stick skillet over medium heat. Thinly grease the pan with oil using a paper towel (save the towel – you'll need it).

  3. 3

    Pour in ~1/4 of the egg mixture. The pan must be hot enough for the egg to begin setting immediately.

  4. 4

    When the bottom has set but the top is still slightly wet, begin rolling the omelet from one side of the pan to the other, using chopsticks or a spatula. This will create a roll at one edge.

  5. 5

    Grease the empty part of the pan with oil, move the rolled omelet back to the end. Pour in another 1/4 of the mixture, lifting the roll so that the batter flows underneath.

  6. 6

    When the new layer has set, roll the whole thing again – it will join the previous roll. Repeat the process 2-3 times.

  7. 7

    Place the finished omelet on a bamboo mat or plastic wrap, gently squeeze and shape into a rectangular shape. Let it rest for 2 minutes.

  8. 8

    Cut with a sharp knife into thick slices, 2 cm wide.

Serving

  1. 1

    Serve with a bowl of rice, miso soup, and a bit of grated daikon radish drizzled with soy sauce. A Japanese breakfast classic.

Notes

A quick tip for beginners: Don't be discouraged if your first tamagoyaki doesn't look picture-perfect. Perfection comes with practice. The taste will certainly be delicious regardless of the form!

This omelet tastes great both warm and at room temperature. It can be stored in the refrigerator for up to 2 days, making it a wonderful and filling addition to a lunch box.