Fluffy and Thick Tamagoyaki (Japanese Rolled Omelette)
Fluffy and Thick Tamagoyaki (Japanese Rolled Omelette)
Authentic Japanese Tamagoyaki: Savory and Sweet
Experience the delightful taste and texture of this Japanese Tamagoyaki, a perfectly balanced rolled omelette with a hint of soy sauce and sweetness. It’s so flavorful, you won’t need ketchup! This recipe yields a moist, thick, and wonderfully seasoned egg roll that’s perfect as a side dish or in bento boxes.
Ingredients- 3 large fresh eggs
- 1/2 to 1 tsp soy sauce (adjust to taste)
- 1/2 to 1 tsp sugar (adjust to desired sweetness)
- 1 tsp mirin (sweet rice wine)
- Vegetable oil, for greasing the pan
Cooking Instructions
Step 1
Begin by preparing your ingredients. Start with 3 fresh, large eggs, as the quality of the eggs will significantly impact the final taste of your tamagoyaki.
Step 2
Crack the 3 eggs into a deep bowl. Using chopsticks, gently beat the eggs until the yolks and whites are just combined. Try not to whip too much air into the mixture, as this can create larger bubbles.
Step 3
Add 1/2 to 1 teaspoon of sugar to the beaten eggs. This provides a subtle sweetness that balances the savory notes. Adjust the amount according to your preference.
Step 4
Pour in 1 teaspoon of mirin (Japanese sweet rice wine). Mirin adds a layer of umami and helps to reduce any eggy smell, contributing to a more refined flavor.
Step 5
Finally, add 1/2 to 1 teaspoon of soy sauce for a savory depth. Start with a smaller amount and taste-test if possible (though difficult with raw egg), or add incrementally, as soy sauce can be quite potent.
Step 6
Now, heat a rectangular tamagoyaki pan (or a small, non-stick skillet) over medium-low heat. Add a generous amount of vegetable oil and tilt the pan to coat the entire surface evenly. It’s important that the pan is not too hot.
Step 7
Once the pan is warm, pour about one-quarter of the egg mixture into the pan. Before the egg sets completely, use chopsticks or a spatula to gently swirl and spread the egg, creating a thick, even layer. Avoid over-stirring.
Step 8
When the egg is about halfway cooked (still slightly wet on top but firming up at the edges), carefully fold the cooked portion into thirds, rolling it towards one side of the pan. Aim for a partially cooked, semi-set consistency at this stage.
Step 9
Push the rolled egg to the side of the pan. Pour another quarter of the egg mixture into the empty space, lifting the rolled egg slightly so the new mixture flows underneath and connects with it. Cook until this layer is also semi-set, then slowly roll the entire omelette up, incorporating the new layer.
Step 10
Repeat this process two more times, using the remaining egg mixture. After the final layer is added and rolled, turn off the heat. You can gently press the omelette against the sides of the pan to shape it into a neat rectangle or cylinder while it’s still warm. Let it rest briefly in the pan.
Step 11
Once the tamagoyaki has cooled slightly and set, carefully slide it onto a cutting board. Slice it into 1.5 to 2 cm thick pieces and arrange them on a serving plate. Enjoy your delicious homemade Japanese rolled omelette!
