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Tamagoyaki (玉子焼き): Japanese Rolled Omelette
More recipes: Japanese recipes · All Asian recipes
35 Mintotal
2servings
300kcal
JapaneseCuisine
Tamagoyaki (玉子焼き): Japanese Rolled Omelette
Laura Chen
2
15 Minuten
20 Minuten
300
Japanese
Side dish
Tamagoyaki, the Japanese omelette, is tender, lightly sweet and built from thin rolled layers. This recipe shows you how to make it with eggs, mirin and a little sugar. Serve it as a side dish, in sushi or on its own. Rolling the layers takes some practice, but your first attempt will already taste good.
Ingredients
- 4 eggs
- 2 tbsp soybean oil
- 1 tbsp sugar
- 1 tbsp mirin
- A pinch of salt
Instructions
- Beat the eggs in a bowl and add the sugar, mirin and salt. Mix well.
- Heat a rectangular pan over medium heat and add 1/2 tbsp of the oil.
- Pour in a quarter of the egg mixture and spread it evenly. Let it set briefly.
- Once the underside firms up, carefully roll up the omelette layer and push it to one end of the pan. Add a little of the remaining oil to the pan.
- Pour in the next portion of egg, lift the rolled omelette so the raw egg runs underneath, then roll it up again. Repeat until you have used all the mixture, oiling the pan lightly each time.
- Take the finished tamagoyaki out of the pan, let it cool and cut it into even slices.
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More recipes: Japanese recipes · All Asian recipes