Tamagoyaki (Rolled Omelette)

Name: Tamagoyaki (Rolled Omelette)
Total time: 15 min
Yield: 2
Cuisine: Japanese
Ingredients: 4 Eggs; 1 tbsp Sugar; 1 tbsp Mirin; 1 tsp Light soy sauce; 1 pinch Pinch of salt; as needed Neutral oil, for the pan

A gently sweet omelette built layer by layer in a square pan into a neat golden roll — a bento staple and sushi-counter classic.

来源

食谱提供 Japanese home kitchens · 🏠 家常菜

Japanese home-style / 日本の家庭料理 — Tamagoyaki emerged among the townspeople of Edo after the ban on eating eggs eased in the early Edo period; the famed shop Ōgiya, founded in 1648, still trades today. It became a household favourite in the postwar decades and remains a bento and sushi-counter fixture.

Background on Wikipedia ↗

Watch it being made · 3 videos

SAORI Japanese Kitchen Just One Cookbook Food Network

⏱ 15 分钟🍽 2 人份🔥 180 大卡🇯🇵 日本

素食无乳制品

步骤

Beat the eggs with sugar, mirin, soy and salt until smooth, cutting through rather than whipping to keep it dense.
Heat a rectangular tamagoyaki pan, oil it lightly with a folded paper towel, and keep the same towel to re-oil between layers.
Pour a thin layer of egg, tilt to cover, pop any bubbles, and cook until just set on top.
Roll the sheet from the far side toward you, push the roll back to the far edge, and re-oil the empty pan.
💡 Lift the cooked roll and let raw egg run underneath each time so the layers fuse.
Pour the next thin layer, letting it run under the roll, set, and roll again — repeat until the egg is used up.
Tip the roll onto a bamboo mat, shape it square while warm, then slice into thick blocks.

💡 小贴士

Medium-low heat is key — too hot and the layers brown and won't stick together.
For a Kansai-style dashimaki, replace some sugar with dashi (note: that version is no longer vegetarian).
Straight edges come from shaping the hot roll in a bamboo mat for a minute.