68 have already made this dish!
The preparation:
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Crack the egg/eggs into a bowl and whisk vigorously.
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Add Dashi or vegetable stock, soy sauce, mirin, sugar and a pinch of salt to the egg mixture. Combine everything and heat the pan.
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Grease the bottom of the pan evenly with a kitchen paper towel dipped in oil. Turn the heat to high.
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Pour a thin layer of batter into the pan and swirl it around. Do not let it burn! Start rolling the egg from one side. This is best done with 2 spatulas.
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Push the egg roll to the edge of the pan so that the unrolled area is in the middle of the pan. Now add the rest of the egg mixture and repeat the first step until all the egg mixture is used up. Depending on the size of your pan, you may need one or more attempts.
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Fry the roll evenly on all sides and let it cool slightly. Cut it into pieces about 2 cm wide and serve.
Table of contents:
Summary
Tamagoyaki, meaning "fried egg" in Japanese, is a delightful Japanese omelette that is often served as a side dish for sushi and in bento boxes. Made with just a few ingredients, this sweet and savory dish is characterized by its unique spiral shape, achieved by carefully rolling the omelette while cooking. The balance of flavors is achieved through the use of sugar, soy sauce, and optional dashi, with substitutes like white wine for mirin and vegetable or chicken broth for dashi available. Although considered moderately challenging to prepare due to the rolling technique, successful execution results in a fluffy and juicy inner core. For best results, it is recommended to make a larger batch to ensure a perfect omelette.
Alternative for Mirin & Dashi
I have been asked many times what ingredients can be used instead of Mirin and Dashi. There is no real alternative, but instead of Mirin you can use white wine and instead of Dashi you can use stock powder (vegetable stock or chicken stock).
Ideal for any occasion
Tamago-yaki (jap. 卵焼き meaning: fried egg) is a Japanese omelet which is prepared for sushi, bento boxes and other Japanese recipes . Here, the eggs are simply refined with 4 few ingredients. The taste changes only minimally and thus Tamagoyaki is a delicious and perfect side dish to everything.
The omelet is pan-fried in a pan coated with oil over low heat and then rolled up. This gives it the typical snail-like marbling. The inner core also tastes very fluffy and juicy, as most of the liquid accumulates here during frying.
Sweet meets salty
Another special feature is the balancing taste. The sugar and the Mirin make the omelet taste sweet and the soy sauce gives the whole thing a slightly salty touch. It is rounded off with a pinch of Dashi (fish broth). But vegetable broth is also an alternative to Dashi.
Difficulty 3
I have marked the Tamagoyaki with difficulty level 3 because rolling the omelet takes some practice. So don't despair if the omelet breaks at first. You should also use a smooth pan with a good layer of oil.
For the perfect Tamagoyaki I recommend taking the portion x 3. This will definitely allow you to make an egg roll.
Comments
Hi everyone, First of all, a big compliment for your beautiful food blog with the incredibly interesting information about each ingredient. What’s still a bit missing is a video, for example here on how you roll up the omelette—that would actually be really helpful. Best regards, Michèle
Hi Michele, thanks for your comment, that's a great idea :) I'll see how I can implement it. Many greetings Ryusei
Hi, I've been making your Tamagoyaki for quite a while now. My daughter loves them, and so do I. =) In the beginning, a video would have been really helpful because I was desperate trying to roll the egg. After I found a few videos online, it got better, but I have to say, it really is an art in itself. I'm really considering getting one of those Tamagoyaki pans in real life. Best regards, Marcel
Hello Marcel, I love Tamagoyaki too :) And that's true, videos would be better. I think we should start making them as well. Especially for dishes like these, where it's hard to explain with words. A Tamagoyaki pan is really practical, since you can make it evenly thick with it. Best regards, Ryu from RyuKoch
I now make Tamagoyaki every day for breakfast, but in a modified version. We prefer it without mirin; instead, I add a few rings of chives to each layer. It not only looks beautiful, but also tastes excellent. For oil, I use sesame oil. Your blog is very beautiful!!!!
Hi Rahel, that sounds great, respect—after all, it does take some work. It's wonderful how you adapt the recipe :) Enjoy indulging, hehe Best regards Matthias
Hi, Normally, tamagoyaki is made in a rectangular pan, but can you also make it in a round pan? Because you can't really push the batter to the back in a round pan. Thanks :) Best, Anna-Lena
Hi Anna-Lena, yes, it works, it's just a bit tricky. Use two flat spatulas for this. It also takes a bit of practice. Matthias will also make a video about Korean Gyeran Mari, which is quite similar. Best regards, Ryusei
Thank you for this great recipe and the clear instructions. I've tried making Tamagoyaki a few times now, and I think this recipe has the best flavor. With the right pan, rolling it gets easier each time too.
Hi Stef, thanks, thanks so much :) Another good tip is to use a fine sieve, so the mixture is really nice and smooth :) Best regards, Mathias
Today I tried it out. And rolled it up perfectly on the first try. Actually, I don’t really like Tamago on sushi. But this recipe is delicious! Thank you, and I’ll definitely try more of your recipes.
Hallo Vanessa, great that it worked out right away and that you enjoyed it! We appreciate your feedback and hope you’ll enjoy the next recipes as well. Best regards Ryusei Hosono
Thank you for your many wonderful recipes. This time, I tried making the Tamagoyaki. I’ll definitely make it more often, it’s really delicious.
However, my first round of egg stuck to the pan. Then I tried it like with pancakes and mixed the oil directly into the egg mixture. This trick works here, too. It saves you from having to grease the pan. But you should always briefly whisk the mixture again before pouring it into the pan.
Best regards, Anne
Hey Anne, great that you enjoyed the recipe! We're really happy to hear that. Best wishes, Ryusei
On the first try, it turned out pretty well! Thank you for the detailed explanations :))
thank you very much for your feedback! I hope you enjoyed it.
Best regards, Ryusei