Classic Japanese Rolled Omelet
A sweet and savory rolled egg dish that is a staple in Japanese bento boxes and breakfasts. Made by rolling layers of seasoned egg in a rectangular pan.
Story
This classic Tamagoyaki recipe focuses on the traditional balance of sweetness and savory notes. While white wine or mirin is often used for a glossy finish and aroma, this version keeps it simple with just sugar and dashi stock or water.
Ingredients
Large eggs
3
Granulated sugar
1 tbsp
Salt
1 pinch
Dashi stock (or water)
1 tbsp
Vegetable oil
for greasing
Instructions
1
Prepare the Egg Mixture
Crack the eggs into a bowl. Add the sugar, salt, and dashi stock. Whisk vigorously until the sugar dissolves, but try not to create too much foam. Strain the mixture through a fine mesh sieve for a silky texture.
2
Heat the Pan
Heat a rectangular Tamagoyaki pan over medium heat. Lightly oil the pan using a folded paper towel soaked in vegetable oil. Wipe away any excess oil to ensure a clean surface.
3
Layer and Roll
Pour a thin layer of the egg mixture into the pan, tilting to coat the bottom. As it sets but is still slightly runny on top, roll it up toward the front of the pan. Push the rolled omelet to the far end.
4
Build the Layers
Oil the empty part of the pan again. Pour another thin layer of egg mixture. Lift the cooked roll slightly to let the new raw egg flow underneath it. Once set, roll the omelet back over the new layer. Repeat until all the egg mixture is used.
5
Shape and Serve
Remove the omelet from the pan and wrap it in a bamboo sushi mat while it is still hot. Gently squeeze to shape it into a neat rectangle. Let it cool slightly before slicing into thick pieces.
