Tamagoyaki Recipe

Tamagoyaki is a gently sweet, beautifully layered rolled omelette that appears in bento boxes across Japan. With a little patience and a rolling technique, it is surprisingly easy at home.

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Servings

4 servings

Calories

220

Ingredients

• 4 large eggs
• 1 tbsp sugar
• 1 tbsp soy sauce
• 1 tbsp mirin
• 2 tbsp dashi or water
• 1 tsp vegetable oil
• 1 spring onion, finely sliced
• 1 tsp sake (optional)
• Pinch of salt

Instructions

1. Whisk the eggs with sugar, soy sauce, mirin, dashi and salt until completely smooth, straining if you like.
2. Heat a small pan over medium-low heat, brush lightly with oil and pour in a thin layer of egg.
3. When just set but still slightly wet on top, roll it up from one side with chopsticks or a spatula.
4. Push the roll to one side, oil the pan again and pour in more egg, lifting the roll so the new layer sticks to it.
5. Repeat until all the egg is used, then roll the finished log firmly in a bamboo mat or tea towel and rest for 5 minutes.
6. Trim the ends neatly and slice into even pieces before serving.

Pro tips

• Low heat is essential for a tender, pale-gold roll.
• Straining the egg mixture gives a silky texture.
• A rectangular pan helps, but a small round pan works too.

Frequently asked questions