Authentic Tamagoyaki Recipe Japan, Asia
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
The Japanese version of an omelet, tamagoyaki, may require some skill and practice to perfect because a beginner may not get the desired results, at first try, at least. The eggs are whisked using chopsticks together with sugar, salt, soy sauce, and mirin, but seasonings do vary from household to household. To prepare, a thin layer of the egg mixture is then poured into a greased rectangular omelet pan called a makiyakinabe. Once the layer has set, it is carefully rolled into a log using chopsticks. However, it is important that the top of the layer does not dry out before rolling as the egg will not then stick together. Next, another layer of the egg mixture is poured into the pan, and the log is then rolled over that layer. This step is repeated until there is no egg mixture left at which point you transfer the log onto a plate, wait a few minutes for it to cool a bit, and then cut the ends off and slice the log into ½-inch pieces. Some like their tamagoyaki less ... Read more
Cooking tips
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method
The important thing is to always oil the pan before you add the eggs. Second, the heat should always be at medium, but to prevent the egg from cooking too quicky, regulate the heat by moving the pan closer or away from the heat. Also, when rolling, do not worry if the first few rolls don’t look neat. To make it more presentable, once tamagoyaki has been cooked, roll it in a bamboo mat which will help ... Read more -
variations
Twists on the basic recipe include using additional ingredients like nori, yam, and shrimp purée are added, but also any kinds of veggies, cheese, and ham. -
soy sauce
Because dark soy sauce will make the eggs light golden brown, if you’d like your tamagoyaki light, choose for a light-colored or a white soy sauce. -
tamagoyaki pan
Although it will produce a flatter log, if you can’t find a tamagoyaki pan, you can use a 9- or a 10-inch non-stick pan. -
serving
Serve cut up into ½-inch slices with some freshly grated daikon and a tiny amount of soy sauce.
Recipe variations
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Mildly Sweetened Tamagoyaki
Ready in 13minThis recipe is adapted from JapaneseCooking101.com, a blog dedicated to Japanese food and recipes. No sugar is added, so mirin is the only sweetener. However, if you like your tamagoyaki a bit on the sweeter side, replace mirin with a quarter teaspoon of sugar.
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Simple Tamagoyaki
Ready in 3minThis recipe adapted from JustOneCookbook.com, a Japanese food and recipe blog by Namiko Hirasawa Chen, has a simplified preparation method, meaning only one layer of egg mixture instead of multiple ones. You can exclude the sugar if preferred and use veggies, cheese, or ham instead of nori.
Dashimaki Tamago
PREP 5min
COOK 5min
READY IN 10min
Since dashi is added, dashimaki tamago is lighter and fluffier than regular tamagokayi. This recipe is adapted from JustOneCookbook.com, a Japanese food and recipe blog by Namiko Hirasawa Chen.
Ingredients
Dashimaki Tamago
3 large eggs
2 tbsp neutral flavor oil (vegetable, canola, etc)
1 ½ nori (seaweed) (optional)
1 inch daikon
3 tbsp dashi
2 tsp sugar
1 tsp soy sauce
1 tsp mirin
2 pinch kosher salt
Preparation
Dashimaki Tamago
Fold a paper towel and soak it in oil, then heat a pan over medium heat. Coat the bottom of the pan with the oil-soaked paper towel.
Next, pour some egg mixture into the pan and tilt, so the bottom of the pan is covered with a thin layer of the egg mixture.
Pierce the air bubbles to release air, then once the layer is soft-set, meaning the bottom is set but the top is still soft and has some liquid, begin rolling into a log. Add a sheet of nori before doing this if you’d prefer your tamagoyaki that way.
Transfer the log to the opposite side of the pan from where you’ve started rolling, then spread some more oil on the bottom, including under the log, using an oil-soaked paper towel.
Pour another layer of the egg mixture into the pan, lifting the log so the mixture can spread underneath. Once that layer is soft-set, roll into a log. Also, put another sheet of nori before rolling if desired.
Continue doing this step until you run out of the egg mixture.
Transfer to a bamboo mat and warp to shape. Secure with bands and leave to stand for five minutes.
Slice into ½-inch pieces. And serve with freshly grated daikon that you’ve previously squeezed to remove excess water.
Other Variations
-
Mildly Sweetened Tamagoyaki
Ready in 13minThis recipe is adapted from JapaneseCooking101.com, a blog dedicated to Japanese food and recipes. No sugar is added, so mirin is the only sweetener. However, if you like your tamagoyaki a bit on the sweeter side, replace mirin with a quarter teaspoon of sugar.
-
Simple Tamagoyaki
Ready in 3minThis recipe adapted from JustOneCookbook.com, a Japanese food and recipe blog by Namiko Hirasawa Chen, has a simplified preparation method, meaning only one layer of egg mixture instead of multiple ones. You can exclude the sugar if preferred and use veggies, cheese, or ham instead of nori.
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