Tamagoyaki (Japanese Rolled Omelet)
A sweet and savory Japanese rolled omelet made by layering thin cooked egg sheets and rolling them into a golden log. Serve warm or at room temperature with soy sauce and mustard.
- Total time
- 20 min
- Servings
- 2
- Calories
- 165
- Protein
- 10g
Ingredients
- 4 large eggs
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- ½ tablespoon mirin (sweet rice wine)
- 1 tablespoon water
- 1 teaspoon neutral oil (vegetable or canola)
- 1 teaspoon Japanese mustard or English mustard
Instructions
- 1
Crack all 4 eggs into a medium bowl, then add 1 tablespoon sugar, 1 tablespoon soy sauce, 0.5 tablespoon mirin, and 1 tablespoon water.
- 2
Whisk the egg mixture vigorously with a fork or chopsticks for 30 seconds until the yolks and whites are fully combined and the liquid is uniform with no streaks.
- 3
Pour the egg mixture through a fine-mesh strainer into another bowl, pushing gently with the back of a spoon to remove any foam or unbroken egg white strands — this makes the final omelet smooth and even.
- 4
Set a 10-inch nonstick skillet or tamagoyaki pan over medium heat and add 1 teaspoon oil, tilting the pan to coat the entire bottom surface evenly.
- 5
Wait until the oil shimmers and slides quickly when you tilt the pan, about 45 seconds, then pour one-quarter of the egg mixture into the pan and tilt immediately to spread it into a thin, even layer covering the entire bottom.
- 6
Cook without stirring for 20 to 30 seconds until the bottom and top surface are just set but still slightly wet, and the edges are beginning to pull away from the sides of the pan.
- 7
Using a silicone or rubber spatula, lift the edge of the cooked egg nearest you and fold it toward the far edge of the pan in thirds, creating a thick rectangle.
- 8
Slide this folded portion to the far side of the pan, then pour one-quarter of the remaining egg mixture into the empty space in the pan, tilting to spread it evenly underneath and around the folded egg.
- 9
Cook for 20 to 30 seconds until the new layer is set but still slightly wet, then lift the edge and fold this new layer over the existing roll, creating a larger rectangle.
- 10
Repeat steps 8 and 9 twice more with the remaining egg mixture (two more folds), cooking each layer for 20 to 30 seconds and folding it toward the same direction each time, building a thick square log.
- 11
Once all egg is incorporated and the omelet is a thick, compact log, carefully slide it onto a cutting board and let it rest for 1 minute to cool slightly.
- 12
Using a sharp knife dipped in water, slice the tamagoyaki crosswise into four equal pieces, wiping the blade between cuts to keep edges clean.
- 13
Arrange the slices on a small plate and top each piece with a tiny dab of mustard, then serve while still warm or at room temperature.
Tools you’ll need
- medium bowl
- fork or chopsticks
- fine-mesh strainer
- 10-inch nonstick skillet or tamagoyaki pan
- silicone or rubber spatula
- cutting board
- sharp knife
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