Tamagoyaki

Tamagoyaki, Kyodokan

Description

A classic Japanese rolled omelette built up in thin, successive layers in a rectangular pan. The seasoning — mirin, light soy, and a touch of sugar — gives it a delicate sweetness that works equally well as a breakfast side or a bento component. Based on the recipe by Kyodokan.

Yield: 2 servings · Active: 10 min · Total: 20 min

Ingredients

3 eggs 5 eggs

Item	Amount
large eggs, room temperature	x3
water or dashi stock, cold	45g
mirin	10g
light soy sauce	10g
granulated sugar	13g
neutral oil	14g (15ml)

Item	Amount
large eggs, room temperature	x5
water or dashi stock, cold	75g
mirin	17g
light soy sauce	17g
granulated sugar	22g
neutral oil	14g (15ml)

Tools

Items
rectangular non-stick tamagoyaki pan
mixing bowl
whisk
chopsticks or spatula
cutting board

Recipe

1. Mix the egg base: Crack eggs into a bowl and beat until smooth. Add the water, mirin, soy sauce, and sugar and whisk until fully combined and uniform.

2. Heat the pan: Set the tamagoyaki pan over medium heat and coat evenly with oil. Test the temperature by dropping in a small bit of egg mixture — it should sizzle gently and set immediately.

3. First layer: Pour about one-third of the egg mixture into the pan and spread evenly. Cook until the surface just sets but is still slightly glossy on top.

4. Roll: Lift the near edge with chopsticks or a spatula and roll the omelette away from you toward the far end of the pan. Push the roll to that far end.

5. Repeat: Pour in another third of the egg mixture, lifting the roll so the liquid egg flows underneath it. Once the surface sets, roll the whole thing back toward you. Repeat with the remaining mixture — 3 to 4 layers total.

6. Shape: Press the finished roll into a compact rectangle using the sides of the pan. Transfer to a cutting board.

7. Slice and serve: Trim the ends and cut into 4 equal pieces. Serve warm, optionally with a drizzle of soy sauce.