Tamagoyaki (Rolled Omelette)
A sweet and savory rolled Japanese omelette made by cooking thin layers of seasoned egg and rolling them into a log. This traditional breakfast item is typically served sliced with steamed rice and miso soup.
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Ingredients
- 4 large eggs, beaten
- 2 tbsp dashi stock
- 1 tbsp mirin
- 1 tbsp sugar
- 1 tsp soy sauce
- 1/8 tsp salt
- 1 tbsp vegetable oil
- 1 cup steamed short-grain rice, for serving
- 1 cup miso soup, for serving
- 1/2 sheet nori seaweed sheets, cut into thin strips
Instructions
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1
In a medium bowl, whisk together 4 beaten large eggs, 2 tbsp dashi stock, 1 tbsp mirin, 1 tbsp sugar, 1 tsp soy sauce, and 1/8 tsp salt until well combined. Strain the mixture through a fine-mesh strainer to remove any clumps.
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2
Heat a rectangular tamagoyaki pan (or a small non-stick skillet) over medium heat. Dip a folded paper towel in 1 tbsp vegetable oil and lightly oil the pan.
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3
Pour a thin layer of the egg mixture (about 2-3 tablespoons) into the pan, tilting to evenly coat the bottom. When the egg is partially set but still slightly wet on top, use chopsticks or a spatula to roll it from one end of the pan to the other.
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4
Move the rolled egg to the far side of the pan. Oil the exposed surface of the pan again.
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5
Pour another thin layer of egg mixture into the pan, lifting the rolled portion slightly to allow some of the new egg mixture to flow underneath. When partially set, roll from the far end toward you, incorporating the first roll.
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6
Repeat this process until all the egg mixture is used, oiling the pan each time before adding more egg.
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7
Transfer the tamagoyaki to a cutting board and let it rest for 1-2 minutes. Slice into 1/2-inch thick pieces using a sharp knife.
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8
Serve warm or at room temperature with 1 cup for serving steamed short-grain rice, 1 cup for serving miso soup, and garnish with 1/2 sheet cut into thin strips nori seaweed sheets if desired.
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