Tamagoyaki (pan fried rolled egg or rolled omelette) Recipe

Tamagoyaki is such a Japanese dish.  When you just want  eggs for breakfast or to add to a bento box for lunch, Japanese people have to make it into a more complicated dish by folding the eggs neatly. Presentation of even simple foods can sometimes become a little elaborate.

But, even though it is more trouble, it’s worth it. Japanese Tamagoyaki tastes really good. People in Japan eat it in the morning like people eat scrambled eggs in the US.  It is also a favorite for bento boxes for lunch and with other foods like sushi. Another nice thing is that it looks very nice and holds its shape well. That makes it good for using in bento boxes or other packed meals.

Tamagoyaki is thin layers of eggs cooked and rolled into a log using a special rectangular Tamagoyaki pan.  How it’s seasoned is different by each household.  Some Tamagoyaki is very sweet.  We both are from families who liked less sweet eggs, so this recipe is not like the fried egg used in sushi that you might expect.

If you don’t have the Tamagoyaki pan, you can certainly try using a regular round frying pan (8″).  It may not be as nice looking as the one made in the special pan at first and you may need to do some trimming, but you can get the similar result after getting more practice.  Also, if an egg layer sticks to the pan while cooking, add a little oil to the pan between rolling.

So grab some eggs and a ruler (just kidding) and start rolling!


Tamagoyaki (pan fried rolled egg)

Tamagoyaki (pan fried rolled egg)

Ingredients

  • 4 eggs
  • 1/4 tsp salt
  • 1/4 tsp soy sauce
  • 1 Tbsp Mirin (or 1/4 tsp sugar)
  • 1 tsp oil

Instructions

  1. Mix eggs, salt, soy sauce and Mirin in a bowl.
  2. Heat a pan at medium high temperature and add oil. (A rectangular Tamagoyaki pan is best, but a round pan can work as well.)
  3. Pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan. After the thin egg has set a little, gently roll into a log. Start to roll when the bottom of the egg has set and there is still liquid on top. If you let the egg cook too much, it will not stick as you roll the log. Now you have a log at one end of the pan. Pour some more egg mixture to again cover the bottom of the pan, with the roll of egg at the end. After the new layer has set, roll the log back onto the the cooked thin egg and roll to the other end of the pan.
  4. Repeat adding egg to the pan and rolling back and forth until the egg is used up.
  5. Remove from the pan and cool for 3-4 minutes.
  6. Slice the ends of the log off and then slice the log into 1/2" pieces. You should see a nice spiral pattern in the cross section of the egg.
http://www.japanesecooking101.com/tamagoyaki-recipe/

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