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Tamagoyaki

Name: Tamagoyaki
Prep time: PT10 minutes
Cook time: PT10-12 minutes
Total time: PT20-22 minutes
Yield: 2
Cuisine: Japan
Ingredients: 3 undefined Large Eggs (Fresh, room temperature eggs are best for a smoother texture.); 2 tbsp Dashi Stock (Can be homemade or instant. Adds umami. If unavailable, use water.); 1 tbsp Granulated Sugar (Adjust to your sweetness preference.); 1/2 tsp Soy Sauce (Use light soy sauce for a milder flavor and color.); 1 tsp Mirin (Japanese Sweet Rice Wine) (Adds sweetness and a glossy finish. If unavailable, a tiny pinch of sugar and a splash of rice vinegar can be a substitute.); 1-2 tbsp Neutral Cooking Oil (Such as vegetable, canola, or grapeseed oil, for greasing the pan.)

Japanese Rolled Omelette

A delicate, slightly sweet, layered rolled omelette cooked in a special rectangular pan. It's a staple in Japanese bento boxes and a popular breakfast or side dish.

準備時間10 minutes

調理時間10-12 minutes

合計時間20-22 minutes

分量2

難易度Medium

2件の編集· Feb 8

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🧂 材料

3 Large Eggs(Fresh, room temperature eggs are best for a smoother texture.)
2 tbsp Dashi Stock(Can be homemade or instant. Adds umami. If unavailable, use water.)
1 tbsp Granulated Sugar(Adjust to your sweetness preference.)
1/2 tsp Soy Sauce(Use light soy sauce for a milder flavor and color.)
1 tsp Mirin (Japanese Sweet Rice Wine)(Adds sweetness and a glossy finish. If unavailable, a tiny pinch of sugar and a splash of rice vinegar can be a substitute.)
1-2 tbsp Neutral Cooking Oil(Such as vegetable, canola, or grapeseed oil, for greasing the pan.)

👨‍🍳 作り方

1
Prepare the egg mixture: In a small bowl, whisk together the eggs until the yolks and whites are just combined. Be careful not to over-whisk, as this can make the omelette tough. Add the dashi stock, sugar, soy sauce, and mirin. Whisk gently until the sugar is dissolved and all ingredients are evenly incorporated. The mixture should be smooth and a pale yellow color.
⏱️ 3 minutes
2
Heat and grease the pan: Place the tamagoyaki pan over medium-low heat. Add about 1 teaspoon of oil and spread it evenly across the bottom using a paper towel. The pan should be lightly oiled, not swimming in oil. You want the pan to be hot enough to cook the egg quickly but not so hot that it burns.
⏱️ 2 minutes
3
Cook the first layer: Pour about one-third of the egg mixture into the heated pan, tilting the pan to create a thin, even layer. As the edges begin to set but the top is still slightly wet, use a spatula or chopsticks to gently roll the cooked egg from the far end of the pan towards you. If the egg is fully cooked and dry, it won't roll smoothly.
⏱️ 1.5 minutes
4
Add subsequent layers: Push the rolled omelette to the far end of the pan. Re-grease the empty part of the pan with a little oil if needed. Pour another third of the egg mixture into the empty space, lifting the rolled omelette slightly to allow the new egg mixture to flow underneath. Once the new layer is mostly set but still a bit wet on top, roll the existing omelette back over the new layer, encasing it.
⏱️ 1.5 minutes
5
Repeat and complete the roll: Repeat step 4 with the remaining egg mixture. Each time, push the rolled omelette to the far end, re-grease if necessary, pour in the next portion of egg, lift the existing roll to let the new egg flow underneath, and then roll the omelette back over the new layer. You should end up with a thick, multi-layered roll.
⏱️ 4 minutes
6
Shape and finish: Once the omelette is fully rolled and cooked through (it should feel firm to the touch and have a golden-brown exterior), gently press the sides with your spatula to create a neat rectangular shape. Some cooks like to briefly place the rolled omelette onto a bamboo sushi mat (makisu) and roll it tightly for a few minutes to firm up the shape. Let it cool slightly before slicing.
⏱️ 1 minute
7
Slice and serve: Once slightly cooled, slice the tamagoyaki into 1-inch thick pieces. Serve warm as part of a bento box, with rice, or as a side dish.
⏱️ 1 minute

調理履歴を記録する

💡 プロのコツ

✓Use a non-stick tamagoyaki pan for best results. If you don't have one, a small, square or round non-stick skillet can be used, but the shape will be different.
✓Control the heat carefully. Too high, and the egg will burn before it cooks through. Too low, and it will take too long and become rubbery.
✓Don't overcook the egg between layers; it should be slightly wet on top to allow the new layer to meld with it.
✓Practice makes perfect! The rolling technique takes a few tries to master.
✓For a sweeter version, increase the sugar slightly. For a more savory version, reduce the sugar and increase the dashi or soy sauce.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Dashimaki Tamago: Use a higher ratio of dashi to eggs for a more delicate, jiggly texture.
Additions: Incorporate finely chopped scallions, cheese, or small pieces of nori (seaweed) into the egg mixture or between layers.
Sweet & Savory: Add a pinch of salt along with the sugar for a balanced flavor.