Tamagoyaki (卵焼き or 玉子焼き) is a type of Japanese rolled omelette, which is made by rolling together several layers of cooked egg. These are usually prepared in a rectangular omelette pan called a makiyakinabe. In generally, the main ingredient are eggs, mirin, sugar, daish stock and some recipes will add sake, salt and milk as well. In a more creative innovation way, some people added different fillings such as cheese, shrimp and nori while rolling the omelette and finished with mayo sauce, teyeroki sauce and flying fish roes on top of it.
Except eating tamagoyaki in hot/ side dish or inside bento box, it can be serve in cold dish like nirgi (sushi). Some Japanese serve tamagoyaki as breakfast dish since part of the sushi dinner tamagoyaki is served as the final course.
- Note: To create the rectangular shape, a tamagoyaki pan is needed. It is easy to get it from taboo, ebay or amazon. If you don’t wanna spend an extra money on equipment, you can use a normal frying pan. The steps are the same, except you may need to cut the head and end of the omelette to create the rectangular shape.
Tips for making tamagoyaki
- Don’t worry the first few layers – The fist few layers are the centre of the omelette, it doesn’t need to be neat at all as you will keep rolling more layers on top. So don’t worry if it doesn’t line up perfectly.
- Don’t skip the oiling pan – This is ensure the egg layers won’t stick on the pan while rolling it and break the layers – even it is a non-stick pan.
- Don’t turn off the heat, instead move the pan away from the heat – Keep your heat at medium heat all times. Thin omelette layer needs to be quickly rolled up before it’s completely cooked which mean there is no time for you to adjust the heat. The best way to control the heat is to move the pan closer and away from the heat.
Ingredients (6 Servings )
- 4 Eggs
- 2 tsp Sugar
- 1 pinch Salt/ 1 tsp Soy sauce
- 1 tsp Mirin
- 1 tsp Sake
- 80 ml Bonito Stock/ Dashi
- 1 tbsp Milk
Spataula/ Slotted turner
- Beating the eggs in a mixing bowl. Add all the remaining ingredients into the bowl and mix well.
- Heat the tamagoyaki pan over medium low heat. Coat/ grease the oil with paper towel on the pan to make sure no excessive oil, and the whole pan should be well greased.
- Pour a thin layer of the egg mixture in the pan, a layer just about to cover the whole bottom of the pan.
- If there are any air bubbles formed, poke it to release the air. Once the bottom of the egg has set but still soft on top, start rolling the egg sheet into a log shape from top to bottom.
- Grease the pan again with a paper towel. Then move the rolled omelette back to the top of the pan and grease the remaining bottom part of the pan with a paper towel.
- Repeat step 3 to 5 until all the egg mixture is used up. Make sure to lift up the omelette to spread the mixture underneath when you apply the egg mixture.
- After the egg mixture is used up, you can brown the omelette a little bit to give it some colour.
- Remove the omelette from the pan and slice it. You now ready to serve.
* If you would like to serve it as a cold dish, wait till the omelette is cool, cover it with cling film and place it inside the refrigerator for at least an hour.