Golden Layered Tamagoyaki
Japanese rolled omelette made by layering thin egg sheets folded into a golden rectangle. Buttery, slightly sweet, and restaurant-quality in 15 minutes with a tamagoyaki pan or regular skillet.
- Total time
- 15 min
- Servings
- 2
- Calories
- 310
- Protein
- 14g
Ingredients
- 8 large eggs
- 1 tbsp sugar
- ½ tbsp soy sauce
- ½ tbsp mirin or honey
- 1.5 tbsp butter
- 2 tbsp dashi or water
Instructions
- 1
Whisk eggs with sugar, soy sauce, mirin, and dashi until combined and slightly frothy.
- 2
Heat 0.5 tbsp butter in a tamagoyaki pan or 8-inch skillet over medium until foaming.
- 3
Pour one-third of the egg mixture in; tilt to spread thin. Cook until just set on top but still glossy, 60-90 seconds.
- 4
Roll the cooked layer away from you into a log; push to one side. Add 0.5 tbsp butter to the empty side.
- 5
Pour half the remaining egg mixture around the roll; tilt to spread. Cook until just set, 60 seconds.
- 6
Roll everything together into a tighter log. Repeat with final third of egg and remaining butter. Remove to a plate.
- 7
Let cool 2 minutes, then slice into thick rounds or serve whole. Eat warm.
Tools you’ll need
- tamagoyaki pan (7x5 inch rectangular) or 8-inch non-stick skillet
- whisk
- silicone spatula or chopsticks
- cutting board and knife
- small bowl
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