Assorted Tamagoyaki Recipe - Japanese Cooking 101

Ingredients

• 4 pcs Eggs (large, room temperature)
• 1/4 tsp Salt (fine sea salt)
• 1 tbsp Soy Sauce (regular or low-sodium)
• 1 tbsp Mirin (sweet Japanese rice wine)
• 1/2 cup Spinach (cooked, finely chopped; squeeze out excess water)
• 2 tbsp Neutral Oil (vegetable or canola oil; for pan greasing)
• 2 tbsp Pickled Ginger (Beni Shoga) (finely chopped; optional for color and flavor)

Instructions

1. Prepare the Spinach

   Blanch the spinach in boiling water for 30 seconds, drain, squeeze out excess moisture, and finely chop.

   Time: PT5M

2. Make the Egg Batter

   Crack the eggs into a mixing bowl, add salt, soy sauce, mirin, and the chopped spinach. Whisk until fully combined and slightly frothy.

   Time: PT3M

3. Heat the Pan and Oil

   Place the tamagoyaki pan over medium‑high heat (about 180°C). Add a thin layer of neutral oil and swirl to coat the surface.

   Time: PT2M

   Temperature: 180°C

4. Cook the First Thin Layer

   Pour a small amount of batter (about 1/4 cup) into the pan, tilting to spread it thinly. When the edges start to set but the surface is still slightly runny, gently roll the egg from one end to the other using the spatula.

   Time: PT1M

   Temperature: 180°C

5. Add Remaining Layers

   Add another thin layer of batter, letting it flow under the existing roll. When the new layer is just set, roll the whole stack back toward the opposite side. Repeat this process, adding batter each time, until all batter is used.

   Time: PT4M

   Temperature: 180°C

6. Finish, Cool, and Slice

   When the final layer is cooked, remove the rolled tamagoyaki from the pan onto a plate. Let it rest for 2 minutes, then slice into 1/2‑inch thick pieces.

   Time: PT2M

Nutrition Facts

Calories

185

Protein

12g

Carbohydrates

5g

Fat

14g

Fiber

1g