Description
Tamagoyaki is a slightly sweet and savory Japanese rolled omelet, made by layering thin sheets of seasoned egg in a rectangular pan to create a soft, bouncy texture.
Instructions
- In a bowl, whisk together the eggs, hondashi, sugar, and soy sauce until well combined but not too frothy (to avoid air bubbles). If you want your eggs to be more uniform in texture, optionally pass the egg mixture through a fine-mesh sieve.
- Lightly oil a rectangular tamagoyaki pan (or a small nonstick pan) over medium-low heat. Wipe off any excess oil with a paper towel to prevent sticking. Keep the greased paper towel on the side.
- Pour a thin layer of the egg mixture (about 1/4 or 1/3 of it) into the pan, tilting it to spread evenly. Once the bottom is set but still slightly soft on top, use chopsticks or a spatula to roll it from the side furthest from you to the side closest to you.
- With the greased paper towel, grease the empty side of the pan again, then push the egg all the way back to the side furthest from you again.
- Pour another thin layer of the egg mixture (another 1/4 or 1/3 of the egg mixture).
- Lift the existing roll slightly so the new egg layer flows underneath it. Once set, roll it up again in the same direction as before.
- Repeat steps 4-6: continue adding layers and rolling until all the egg mixture is used. Adjust the heat if needed to prevent overcooking.
- Once done, transfer the tamagoyaki to a cutting board. Optionally, you can also place the tamagoyaki inside a bamboo mat to help further set it into a rectangular shape. Let it rest for a few minutes, then slice into even pieces. Serve warm or cold as part of a meal or bento box!
- Prep Time: 3 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 2