Japanese Tamagoyaki Recipe
These slightly sweet rolled omelette-like eggs are a different dish to serve the family tonight. Add a side of rice or veggies and the meal is complete. This page contains a Japanese tamagoyaki recipe.
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Tamagoyaki is a traditional egg dish from Japan. It's basically a slightly sweet rolled up omelette. You can eat it with rice or on its own. The lovely part about it is the layers it creates in the rolling process. You will love this soft and scrumptious comforting treat!
Prep Time: 3 minutes
Cook Time: 6 minutes
Total Time: 9 minutes
Yield: 1 omelette
- 2 eggs
- 2 Tbsp water
- 2 tsp sugar
- 1/2 tsp salt
- 1/2 tsp dashi (Japanese stock) or any bouillon granules
- light spritz of cooking oil
- In a bowl, mix together the eggs, water, sugar, salt and stock.
- Add a tiny amount of cooking oil to a pan and bring it to medium heat. I just rub some on the pan with a paper towel.
- Add a droplet of the egg mixture to the pan. When it sizzles, reduce heat to low.
- Pour half the egg mixture into your pan. Break any air bubbles and swirl the pan around.
- Starting at one end, start rolling the omelette up before the surface gets dry.
- Rub some more oil on the pan then pour in the remaining egg mixture right next to the rolled omelette. Repeat the cooking process.
- Lift up the already rolled omelette and let the new liquid go underneath it before the surface gets dry, then roll towards you. As you roll it towards you, the new egg layers will cover the first roll so even if you slightly browned the first roll, (as pictured) it will be covered up nicely by the fresh layer!
- Slice and serve with rice, bread, or on its own as a lovely protein snack. You can also use it to make delicious sandwiches; they stay more intact between bread than scrambled eggs.