Description
Tamagoyaki is a slightly sweet and savory Japanese rolled omelet, made by layering thin sheets of seasoned egg in a rectangular pan to create a soft, bouncy texture.
Instructions
- In a bowl, whisk together the eggs, soy sauce, sugar, salt, and water until well combined but not too frothy (to avoid air bubbles).
- Optional step: strain the mixture through a sieve for a smoother texture.
- Lightly oil a rectangular tamagoyaki pan (or a small nonstick pan) over medium-low heat. Wipe off any excess oil with a paper towel to prevent sticking. Keep the greased paper towel on the side.
- Pour a thin layer of the egg mixture into the pan, tilting it to spread evenly. Once the bottom is set but still slightly soft on top, use chopsticks or a spatula to roll it up from one side to the other.
- Push the rolled egg to one side of the pan. With the greased paper towel, grease the empty side of the pan again, then pour another thin layer of egg.
- Lift the existing roll slightly so the new egg layer flows underneath it. Once set, roll it up again.
- Repeat: continue adding layers and rolling until all the egg mixture is used. Adjust the heat if needed to prevent burning.
- Once done, transfer the tamagoyaki to a cutting board. Let it rest for a minute, then slice into even pieces. Serve warm or cold as part of a meal or bento box!
- Prep Time: 3 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 1 omelette