Japanese Tamagoyaki: start your day the Japanese way
- Gluten free
- Nut free
- Dairy free
Easy, ready to eat in 20 minutes
My aunt introduced me to this recipe just last year, and I’ve been making it regularly ever since. Tamagoyaki is a sweet and savoury Japanese rolled omelette. It is a staple of Japanese breakfast and bento boxes and is made with eggs, sugar, soy sauce, and sometimes additional fillings. It's an endlessly satisfying morning meal, any day of the week.
Ingredients
- 4 large eggs
- 1 tablespoon soy sauce (gluten-free option available)
- 1 tablespoon mirin (sweet rice wine)
- 1/2 tablespoon sugar
- 1/2 tablespoon vegetable oil
Method
- In a bowl, whisk the eggs, soy sauce, mirin, and sugar until well combined.
- Heat a rectangular tamagoyaki pan or a small non-stick frying pan over medium heat. Brush the pan with vegetable oil.
- Pour a thin layer of the egg mixture into the pan, tilting it to cover the bottom.
- Once the bottom layer is cooked but still slightly runny on top, roll it up tightly from one end of the pan to the other.
- Push the rolled omelette to the other end of the pan and oil the empty space. Pour in another layer of the egg mixture, making sure it flows under the rolled omelette.
- When the new layer is almost set, roll it up together with the previous layer.
- Repeat the process until all the egg mixture is used, resulting in a log-shaped omelette.
- Let the tamagoyaki cool slightly before slicing it into bite-sized pieces.
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