Tamagoyaki is a Japanese rolled omelet and it is probably the most common way to eat eggs in Japan. You can find Tamagoyaki on breakfast tables, in bento lunches, and on top of sushi rice. You see it everywhere because everyone loves it.
So, it is not surprising that our Tamagoyaki Recipe video is one of the most watched videos on our YouTube channel. I guess many people want to know how to make Tamagoyaki at home. If you have no idea how to make Tamagoyaki, you should probably watch the video first. If you have seen the video and think that it’s impossible to make it because you don’t have the special Tamagoyaki pan, don’t worry…, because I don’t have one either!
I’ve never purchased the Tamagoyaki pan, though I’ve been cooking and eating Japanese food several times a week for the last twenty years I’ve been living in America. Can you believe it? It’s one of those things that I’ve always thought about buying because it’s nice to have, but another day passes by without clicking the “buy” button or taking it to the register at the store simply because I know that I can make Tamagoyaki with my old 9 inch skillet I have at home.
Most Japanese friends can’t understand why I don’t own a Tamagoyaki pan. “How about the one used in the video?” It’s Noriko’s. When we shot the video together, I was impressed how perfectly the Tamagoyaki can be made if I had the pan and once again thought about buying one… oh well. Here I am making another Tamagoyaki with my old 9 inch pan today!
Tamagoyaki can be made simply by mixing eggs and seasoning, but you can also mix in vegetables, meat, and/or seaweed just like western style omelet. One of my favorite is with green onions. It looks pretty and also tastes great. It goes very well with steamed rice with some soy sauce drizzled on top.
- 4 eggs
- 3 green onions (chopped)
- 1/4 tsp salt
- 1/4 tsp soy sauce
- 1 Tbsp Mirin (or 1/4 tsp sugar)
- 1 tsp oil
- Mix eggs, salt, soy sauce and Mirin (or sugar) in a bowl. Mix in green onions.
- Heat a pan at medium high temperature and add oil. (Tamagoyaki pan or a round 8-9 inch non-stick pan)
- 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. You can leave it there or move it to the other end. Pour some more egg mixture to again cover the bottom of the pan. 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.
- Repeat adding egg to the pan and rolling until the egg is used up.
- Remove from the pan and cool for 3-4 minutes.
- Trim the ends of the log off and then slice the log into 1/2" pieces.