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Tamagoyaki Recipe – Japanese Rolled Omelette | NordMad
Snack

Tamagoyaki Recipe – Japanese Rolled Omelette | NordMad

Soft, slightly sweet Japanese omelette rolled layer by layer in the pan. Tamagoyaki is a staple in Japanese lunchboxes and also served as a sushi topping. Simple technique, impressive result.

TraditionalEverydayKids friendlySnackBreakfastLunch
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Rate:
15 min total
2 servings
Easy

Ingredients

servings
Units

  • Omelette

    • 4 stk eggs
    • 1 tbsp sugar
    • 1 tbsp mirin
    • ½ tsp salt
    • 1 tsp neutral oil for brushing

Instructions

  1. 1

    Mix the eggs

    1. Whisk eggs, sugar, mirin, and salt together. Use chopsticks or a fork – don't whisk too vigorously, avoid introducing air.
    Bowl
  2. 2

    Roll layer by layer

    1. Heat a pan on medium-low and brush with oil. Pour a thin layer of egg mixture into the pan, tilting to cover the bottom.
    2. When the egg is almost set, roll it toward you with a spatula. Push the roll to one side, brush the pan again, and pour the next layer. Roll the new layer into the previous one. Repeat until all egg is used.
    Pan
  3. 3

    Shape and slice

    1. Let the roll cool for a couple of minutes. Slice into 2-3 cm wide pieces with a sharp knife.
    KnifeCutting Board

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Details

Dietary

Allergens

egg

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store in an airtight container in the fridge. Eat cold or briefly reheated.

Tips

Preparation

  • • Strain the egg mixture through a sieve for a silky texture without lumps.

Cooking

  • • Keep the heat low – too high makes bubbly, brown eggs instead of the smooth, yellow surface.

Serving

  • • Serve warm or cold – perfect in a bento box or as a side with rice.

Author

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Nordmad

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Nordmad