cookingoJapan
🇯🇵 A TASTE OF JAPAN
Tamagoyaki (Japanese Rolled Omelette).
Thin layers of lightly sweetened egg are rolled into a tender Japanese omelette. This version uses water and soy sauce, with no fish-based dashi.
Vegetarian- Total time
- 20 min
- Servings
- 2 people
- Difficulty
- Medium
- Prep time
- 5 minutes
- Cook time
- 15 minutes
- Total time
- 20 minutes
Ingredients
For 2 servings · Check off as you go
0 of 6 ingredients ready
Let's make it.
5 stepsMix without foaming
Stir eggs, sugar, soy sauce, water and salt with chopsticks or a fork until evenly combined. Avoid beating in lots of air.
Start the first layer
Brush a small nonstick or rectangular omelette pan with a little oil over medium-low heat. Pour in a thin layer of egg, tilting to cover the base.
Make the first roll
When the bottom is set and the top is just moist, use a spatula to fold the egg over itself into a roll. Push it to one end of the pan.
Build the layers
Oil the exposed pan lightly. Add another thin layer, lifting the roll so fresh egg flows beneath it. Let it set, then roll the cooked omelette across it. Repeat with all the egg.
Set and slice
Turn the finished roll on its sides briefly until no liquid egg remains. Transfer to a board, rest for 2 minutes and cut into thick slices.
Ingredient Notes
Use plain soy sauce, not a dashi-seasoned sauce containing bonito.
Cooking Tips
Keep the heat moderate: thin egg layers should set before they brown heavily.
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