World Flavors Cookbook

Tamagoyaki (Japanese Rolled Omelette)

A sweet, savory, and subtly elegant rolled omelette made by layering thin sheets of seasoned egg in a rectangular pan — a staple of Japanese bento boxes and sushi bars.

Cuisine: Japan

Ingredients

• 4 large eggs
• 2 tbsp dashi stock
• 1 tbsp mirin
• 1 tsp sugar
• 1/2 tsp soy sauce
• Pinch of salt
• Vegetable oil for cooking

Instructions

1. Whisk eggs with dashi, mirin, sugar, soy sauce, and salt. Do not over-beat.
2. Heat a tamagoyaki pan (rectangular) over medium-low heat. Oil lightly.
3. Pour a thin layer of egg mixture. When just set, roll toward you using chopsticks.
4. Push the rolled egg back, oil the pan again, pour another thin layer (letting it flow under the roll).
5. Roll again. Repeat 4–5 times until all egg is used.
6. Shape with a bamboo mat while warm. Slice into thick pieces to serve.