Tamagoyaki Recipe - Japanese Cooking 101

Ingredients

• 4 Eggs (large, room temperature)
• 0.25 tsp Salt (fine sea salt)
• 1 tsp Soy Sauce (Japanese light soy sauce (shoyu))
• 1 tsp Mirin (sweet rice wine)
• 1 tbsp Vegetable Oil (for greasing the pan)

Instructions

1. Prepare Egg Mixture

   Crack the 4 eggs into a small mixing bowl, add the salt, soy sauce, and mirin, then whisk until the mixture is uniform and slightly frothy.

   Time: PT2M

2. Heat and Oil the Pan

   Place the tamagoyaki pan (or small nonstick skillet) over medium‑high heat. Add a thin layer of vegetable oil and swirl to coat the surface. The pan should be hot before any egg is added.

   Time: PT1M

   Temperature: medium‑high

3. First Thin Layer

   Pour a small amount of the egg mixture into the pan, just enough to coat the bottom. Tilt and swirl the pan to spread the egg into a thin, even sheet.

   Time: PT30S

   Temperature: medium‑high

4. Gather Egg to One Side

   When the surface is just set (still slightly glossy), use chopsticks or a small spatula to push the egg sheet to one side of the pan – either the top or bottom edge.

   Time: PT30S

   Temperature: medium‑high

5. Add Second Layer and Roll

   Add another thin layer of egg mixture, let it set until the surface is just barely dry, then roll the first egg sheet over the new layer toward the opposite side of the pan.

   Time: PT1M

   Temperature: medium‑high

6. Repeat Layers

   Continue adding thin layers of egg mixture, letting each set slightly, and rolling the log back and forth until all the mixture is used (usually 4‑6 layers). Oil the pan lightly between layers if needed.

   Time: PT2M

   Temperature: medium‑high

7. Shape the Log

   When the final layer is incorporated, gently press the rolled omelet with chopsticks to even out the shape.

   Time: PT30S

8. Cool Before Slicing

   Transfer the tamagoyaki to a plate and let it rest for 3‑4 minutes at room temperature. This helps the roll set and makes slicing easier.

   Time: PT4M

9. Slice and Serve

   Using a sharp knife, cut the rolled omelet into half‑inch (about 1 cm) thick slices. Serve warm or at room temperature with rice, pickles, or as part of a bento.

   Time: PT30S

Nutrition Facts

Calories

208

Protein

12 g

Carbohydrates

5 g

Fat

15 g

Fiber

0 g