Tamagoyaki (Japanese rolled omelette)

Instructions

1. 1

   Crack the eggs into a bowl and add the dashi stock, mirin, light soy sauce, caster sugar and salt. Gently whisk until blended — do not over-aerate; you want combined, not foamy. Strain the mixture through a fine sieve into a small jug to remove chalaza and any bubbles.

2. 2

   Heat a rectangular tamagoyaki pan or a small non-stick frying pan over medium heat. Add a little vegetable oil and tilt so the base is evenly oiled; wipe excess with kitchen paper. The pan should be hot but not smoking.

3. 3

   Pour the first thin layer of egg — just enough to cover the base (about 45 ml). Tilt the pan so it reaches the corners. Cook until the surface is mostly set but still slightly wet on top (the egg should be pliable), about 45 seconds.

4. 4

   Using chopsticks or a thin spatula, roll the cooked edge towards the far side of the pan into a neat log. Leave the roll at the far side and wipe the near side of the pan with oiled kitchen paper to re-grease.

5. 5

   Pour a second thin layer so it runs under the rolled omelette. Cook until the new layer is mostly set (about 45 seconds), then roll the first roll back over it so the new layer becomes the outer layer. Repeat the wipe-with-oil step before each new pour.

6. 6

   Repeat the pour-set-roll sequence two more times (for a total of four layers), using the same timing: pour ~45 ml, cook ~45 seconds, then roll. Be consistent so layers are even.

7. 7

   After the final roll, let the whole omelette sit seam-side down and cook for a further 60 seconds so edges seal and the roll firms up. If using, scatter the finely sliced spring onion across before this final minute so it adheres.

8. 8

   Transfer the roll to a sushi mat or a board, wrap lightly with clingfilm and shape gently if you like (apply gentle pressure to square off the edges). Leave to cool and set in the fridge for 10 minutes.

9. 9

   Unwrap and slice the tamagoyaki into 1.5–2 cm thick pieces with a sharp knife. Wipe the blade between cuts for neat edges. Serve warm or at room temperature.

Tips

• Strain the egg mixture — it removes bubbles and odd bits of white so the roll is compact and smooth.
• Keep the heat medium; too hot and the layers brown and become brittle, too cool and layers won’t set quickly enough to roll.
• Grease the pan between each layer with a little oil on kitchen paper to prevent sticking without over-oiling.
• Chill the roll briefly (10 minutes) before slicing — it firms the omelette and gives cleaner cuts.
• If you don’t have a rectangular pan, a small round non-stick frying pan works fine; roll from one side and tighten the shape on the sushi mat.

Substitutions

• Dashi stock → Water plus 1/4 tsp instant dashi powder (or use water alone for a plain sweet omelette)

  Stays close

• Light soy sauce → Tamari, same quantity (use tamari to make the dish gluten-free)

  Stays close

• Caster sugar → Honey, use 15 g (adds a floral note and slightly different texture)

  Noticeably different

Nutrition

Per serving · estimated

230

Calories

12 g

Protein

12 g

Carbs

15 g

Fat

1 g

Fibre

11 g

Sugar

450 mg

Sodium

FAQ