Japanese Tamagoyaki Recipe
The word tamagoyaki translates to "grilled egg" in Japanese, though it’s distinct from other egg dishes due to its unique rolled style. Its origins are debated, but tamagoyaki stands out as a Japanese dish resembling an omelet, notable for its layered rolling technique. The eggs are seasoned with soy sauce, mirin, and sugar, creating a subtly sweet and savory flavor profile.
Ingredients
- Eggs – 4
- Soy sauce – 1 tbsp
- Mirin – 1 tbsp
- Sugar – 1 tsp
- Pinch of salt
- Cooking oil as needed
Instructions
- Prepare your egg mixture. Beat 4 eggs in a small bowl.
- Add your mirin, soy sauce, sugar, and a pinch of salt.
- Put your small skillet or tamagoyaki pan onto medium heat and add a teaspoon of cooking oil. Use a paper towel to spread the cooking oil evenly around the pan.
- Add a quarter of the egg mixture to the pan.
- Once the eggs have started to cook and become solid, peel the egg up from one side and flip the very end over on itself, about ½ inches worth, or a little over. Using your spatula or chopsticks, roll the egg over onto itself until it is pushed to one side of the pan.
- If needed, dab more oil onto the empty parts of the pan.
- Add another small portion of your egg mixture. Once it begins to solidify and cook, roll the previously cooked egg onto the new egg, rolling over itself again. Your egg omelet should be getting larger and gaining more layers.
- Repeat this until you have used all of your egg mixture.
- Remove your tamagoyaki from the pan and let cool for five minutes. Slice into thin pieces and serve.
Nutrition
Calories: 235kcalCarbohydrates: 7gProtein: 13gFat: 17gSaturated Fat: 4gCholesterol: 372mgSodium: 648mgSugar: 6g
Tried this recipe?Let us know how it was!