Tamagoyaki is a soft and delicate rolled omelet and a classic Japanese dish.
Tamago sushi was a common side dish found in them.
Tamagoyaki is an easy breakfast or a great side dish for lunch or dinner.
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Best of all, leftovers are amazing, cold from the fridge or warmed up in the microwave.
Thats why I always make extra.
What is Tamagoyaki?
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Tamago means egg and yaki means grill in Japanese.
There are many variations of tamagoyaki in Japan depending on the region.
Some simply season it with salt, soy sauce, and sugar.
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Others add mirin anddashi stock.
Some add fillings like seaweed, salmon, or cheese.
I cheat and use an instant dashi powder called Hondashi.
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Its not as complex or deep in flavor as traditional dashi stock, but thats okay for this recipe.
Find it at any Japanese grocery store, well-stocked Asian market, oronline.
Do I Need a Special Pan?
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In Japan, tamagoyaki is made so often that a specific pan called akotobuki tamagoyakiis used.
To be honest, you dont need a kotobuki tamagoyaki.
Any small nonstick frying pan will work.
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Some people will brown it slightly, which accentuates the swirls inside.
Keep in mind that browning creates a less delicate texture, but its your personal preference!
The good news is the more you make it, the easier it gets.
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I dont recommend substituting any of them, if possible.
However, here are a few swaps that could work.
Fill It!
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There are infinite ways to fill tamagoyaki.
Sprinkle on the filling right before rolling the eggs.
you might also serve tamagoyaki as part of a Japanese-inspired meal for breakfast, lunch, or dinner.
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Here are some recipes to inspire you:
References!
If you prefer it less sweet, simply reduce the amount.
Mix with a fork until the granules dissolve.
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The warm water simply helps them dissolve, so dont stress if you use room temperature or cold water.
In a medium bowl, add the eggs, sugar, and salt.
Use a fork to beat the eggs until thoroughly combined.
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Try not to incorporate too many bubbles.
Add the dashi stock, soy sauce, and mirin.
Mix until the ingredients are incorporated.
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Place the oil in a small bowl and dip a small, folded paper towel into it.
Use the saturated paper towel to wipe the inside of a kotobuki tamagoyaki or small nonstick pan.
Pour a small amount of batter into the pan, just enough to fully coat the bottom.
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Cook until it is mostly set, with the top still slightly liquidy.
Dont worry if the first couple of flips are wrinkled or scrunched up.
Just keep on rolling with it.
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Then pour more egg batter in, just enough to coat the bottom of the pan.
Lift the cooked egg up slightly and tilt the pan so the egg batter can get under it.
Cook until its mostly set.
Roll the eggs again the opposite direction, building up layers, sort of like building a snowman.
You will have used half the egg batter at this point.
Slide the tamagoyaki onto a serving plate or a cutting board.
Make a second tamagoyaki with the remaining batter following the same process.
Cut the tamagoyaki into 1-inch slices to reveal the swirls inside.
Leftovers can be refrigerated for 3 or 4 days.
you’re free to also heat it up briefly in the microwave in 15-second bursts until warmed through.
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