Sweet and Savory Rolled Omelet — Tamagoyaki
A Japanese rolled omelette, seasoned with dashi, mirin, and soy, layered and set in a rectangular pan for a sweet-savoury breakfast classic.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk together 6 large eggs, 6 tbsp dashi stock, 2 tbsp mirin, 2 tsp tamari, and 2 tsp sugar in a bowl until fully combined and slightly frothy. Finely grate 120g daikon radish and set aside for serving.
Fry 1
Heat a tamagoyaki pan or small non-stick frying pan over medium heat. Brush lightly with 1 tsp vegetable oil. Pour one-third of egg mixture in, tilting to spread evenly. Cook 45–60 seconds until surface is just set but still slightly wet.
Wrap 1
Roll the cooked egg towards you from the far edge, forming a log. Push the roll to the far end of the pan. Brush exposed pan surface with remaining oil.
Fry 2
Pour another third of egg mixture in, lifting the roll to let egg flow underneath. Cook 45–60 seconds until just set. Roll the existing log back over the new layer to incorporate.
Fry 3
Pour remaining egg mixture into the pan, lifting the roll to let egg flow underneath. Cook 45–60 seconds until just set. Roll the log back over the new layer, incorporating fully.
Rest and plate
Transfer tamagoyaki to a bamboo mat or board. Shape into a neat rectangle and rest 2 minutes. Slice into 8 pieces (4 per person). Divide between two plates and serve with grated daikon and 1 tsp tamari per person alongside.
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