Tamagoyaki, Japanese Rolled Omlette
Tamagoyaki is a Japanese rolled omelet made in a square pan and often mirrors a rectangular log. These golden, sweet, fluffy, and delicious squares are found in Japanese breakfast trays, bento boxes, topping for noodle soup, and in or on top of sushi.
Servings 4 tamagoyaki
Tamagoyaki-ki (5x8 inches), square frying pan
Makisu, a bamboo mats used for sushi making
- 4 medium eggs
- 1 tablespoon sugar
- 1/2 teaspoon sea salt
- vegetable oil for cooking
In a small bowl, beat eggs well with sugar and salt. Note: if you are looking for a refiner tamagoyaki, strain the egg mixture through a fine mesh to remove any lumps.
Heat the pan on medium heat and add ½ teaspoon of oil. Coat the pan well with oil.
Pour ¼ of the egg mixture into the pan. Once it resembles a log, push it away towards the opposite of the pan, and add a little more oil.
Wait until the egg about to set then roll the eggs towards you. Once it resembles a log, push it away towards the opposite of the pan, and add a little more oil.
Pour another ¼ of the egg mixture into the pan and repeat the rolling process.
Repeat the process until all the eggs are rolled. I like to brown a bit on the outside.
Put the tamagoyaki on a cutting board and wrap it with makisu to helps shape it in a nice rectangle shape.
Once the tamagoyaki cool enough to handle cut them into slices.
Nutritional information is an estimate only. Please view our website policies for more information.
Calories: 75kcal | Carbohydrates: 3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 353mg | Potassium: 61mg | Sugar: 3g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg