RECIPE / GENERAL

Tamagoyaki (Japanese Rolled Omelette)

Name: Tamagoyaki (Japanese Rolled Omelette)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 serving(s)
Ingredients: 3 count large eggs; 2 Tbsp neutral-flavored oil (vegetable, canola, etc); 1.5 sheet nori (seaweed); 3 Tbsp dashi; 2 tsp sugar; 1 tsp soy sauce; 1 tsp mirin; 2 pinch kosher/sea salt; 1 inch daikon radish; null to taste soy sauce (for garnish)

Master the art of Tamagoyaki, a delicate and subtly sweet Japanese rolled omelette. Layers of seasoned egg are skillfully cooked and folded, resulting in a beautiful, fluffy, and flavorful dish perfect for breakfast, a bento box, or a light snack.

PREP

10 min

COOK

15 min

SERVES

PAIRING

Green Tea

INGREDIENTS

Units

2 serv

large eggs3 count
neutral-flavored oil (vegetable, canola, etc)2 msk
nori (seaweed)1.5 sheet
dashi3 msk
sugar2 tsk
soy sauce1 tsk
mirin1 tsk
kosher/sea salt2 pinch
daikon radish2.54 cm
soy sauce (for garnish)0 to taste

METHOD

01Gather all the ingredients.
02Gently whisk the eggs in a bowl. It's best to 'cut' the eggs with chopsticks in a zig-zag motion to avoid over-mixing.
03In another bowl, combine the dashi, sugar, soy sauce, mirin, and salt, mixing well.
04Pour the seasoning mixture into the egg mixture and whisk gently. Then pour the combined mixture into a measuring cup with a spout and handle for easier pouring.
05Heat a Tamagoyaki pan (or a round frying pan) over medium heat. Dip a folded paper towel in neutral-flavored oil and apply it to the pan. Test the pan's heat by adding a tiny bit of egg mixture; it should sizzle.
06Pour a thin layer of egg mixture into the pan, tilting to cover the bottom evenly. Poke any air bubbles to release them.
07Once the bottom of the egg has set but the top is still soft, start rolling the omelette into a log shape from one side to the other.
08Move the rolled omelette to the side where you started to roll. Re-apply oil to the pan with the paper towel, ensuring oil gets even under the rolled omelette.
09Pour another layer of egg mixture into the pan, making sure to lift the previously rolled omelette slightly so the new mixture spreads underneath.
10When the new layer of egg has set and is still soft on top, start rolling from one side to the other, incorporating the previous roll. Continue this process for several rounds (typically 5-6) until all the egg mixture is used, building up the omelette's layers.
11Optionally, you can slightly brown the exterior of the omelette at the end.
12Remove the finished omelette from the pan and place it on a bamboo mat. Wrap it up tightly to shape the egg while it is still hot. Let it stand for 5 minutes.
13To serve, slice the omelette into 1/2" (1 cm) pieces.
14Peel and grate the daikon radish, then gently squeeze out any excess water.
15Serve the Tamagoyaki with the grated daikon, pouring a little soy sauce over the daikon.

AI KITCHEN NOTES

To achieve a fluffy texture, avoid over-whisking the eggs; using chopsticks to 'cut' them gently helps prevent too much air incorporation.
For a vegetarian version, ensure you use Kombu Dashi. If gluten-free, opt for GF soy sauce.
Always re-oil your pan thoroughly between each layer of egg, including under the rolled portion, to prevent sticking and ensure a beautiful, even roll.
Experiment with adding half a sheet of nori to one of the inner layers for a different flavor and visual appeal, as suggested in the alternative method.
Shaping the Tamagoyaki with a bamboo mat while hot is crucial for achieving its characteristic neat, rectangular form.
The green part of daikon radish is generally sweeter than the white, offering a more delicate flavor for your garnish.

PERFECT PAIRING

Green Tea

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