Tamagoyaki: Japanese Rolled Omelette

Tamagoyaki: Japanese Rolled Omelette

Tamagoyaki is Japan's layered rolled egg omelette — slightly sweet, delicate, with a springy texture. It is the foundation of bento and sushi breakfasts, eaten by every Japanese child from childhood.

History of the dish

Tamagoyaki is mentioned in Japanese sources from the Edo period. The rectangular pan (tamagoyaki nabe) was invented specifically for this dish. Tokyo and Osaka styles differ: Tokyo is saltier, Osaka sweeter.

Key ingredients

Eggs (3–4), dashi or water, soy sauce, mirin, sugar, salt. Neutral oil for frying. Special rectangular pan (or a regular one).

How to cook at home

Divide the egg mixture into 3–4 portions. Cook the first layer until half-set, roll it to the far edge. Add oil, pour the next layer, lift the roll and roll it up again. Shape in a bamboo mat.