Tamagoyaki (たまごやき) is Japanese rolled omelette. The rolled omelet can either be the main part of a breakfast or a side dish in a lunch or a dinner. Tamagoyaki is a classic component of a bento (Japanese boxed lunch) that I have seen in may Japanese dramas, manga and anime.
The omelet can be sweet and salty or really sweet or really salty by varying the amount of sugar and soy that is used. I have seen recipes where there are up to 3 tablespoons of sugar for a 3 egg omelette. Keep in mind that the more soy that you add the darker the eggs will get.
You can get a special rectangular pan for cooking tamagoyaki but I find that a small non-stick circular pan works fine. You can just cut away the ends to make it more rectangular if you wish.
Tamagoyaki is just as good cold as it is warm.
The other day I had some eggs that needed to be used and I also had some spinach and I thought that rolling some wilted spinach up in a tamagoyaki would be a good idea and it was. I can’t wait to try rolling other things up in tamagoyaki
Tamagoyaki (Japanese Rolled Omelet)
- 3 eggs
- 1 tablespoon sugar
- 1 teaspoon soy
- 1 tablespoon dashi (optional)
- Mix the eggs, sugar, soy, and dashi in a bowl.
- Melt the butter in a non-stick pan.
- Turn the heat down to just below medium.
- Pour 1/2 of the egg mixture in the pan.
- Spread the egg evenly over the pan.
- When the egg is almost cooked, roll the omelet up to one side of the pan. (I find that a pair of forks works well.)
- Move the omelet to one side of the pan.
- Pour the remaining egg mixture in the pan and spread it out to cover the pan.
- Raise rolled omelet and spread the egg mixture under it.
- When the new layer is almost cooked, roll the omelet up.