Tamagoyaki — The Japanese Rolled Omelette

Ingredients

Equipment

You will need:

• Tamagoyaki pan (makiyakinabe) OR a small non-stick skillet (20cm)
• Chopsticks or a small offset spatula
• Fine-mesh sieve
• Bamboo sushi mat or a sheet of baking paper
• Paper towel (for oiling the pan)
• Digital kitchen scale

Method

1. 1
   Step 1 — Make the dashi

   If making dashi from scratch, combine a 10g piece of kombu with 500ml cold water. Heat slowly to 60°C and hold for 20 minutes — do not boil. Remove the kombu, bring to a gentle simmer, add 15g katsuobushi (bonito flakes), steep for 3 minutes off the heat, then strain. Cool before using. Alternatively, dissolve 1 tsp dashi powder in 45ml hot water and cool completely. You need 45ml for this recipe.

2. 2
   Step 2 — Mix the egg mixture

   Crack the eggs into a bowl. Using chopsticks or a fork, stir in a gentle side-to-side motion — do not whisk vigorously or beat in air. Add the cooled 45ml dashi, 10ml mirin, 5ml soy sauce, 8g sugar, and 1 pinch salt. Stir until the sugar dissolves completely. For the smoothest result, strain the mixture through a fine-mesh sieve into a pouring jug. This removes any stringy egg white and gives you clean, even layers.

3. 3
   Step 3 — Heat the pan

   Heat a tamagoyaki pan (or small non-stick skillet, 20cm) over medium-low heat for 2 minutes. Fold a piece of paper towel, dip it in the 10ml oil, and use it to coat the entire pan surface including the sides. Test the temperature by dropping a small amount of egg mixture into the pan — it should sizzle gently and set within a few seconds without browning immediately.

4. 4
   Step 4 — Cook the first layer

   Pour roughly one third of the egg mixture into the pan and tilt immediately so it spreads into a thin, even layer covering the entire surface. When the surface is mostly set but still slightly wet on top — about 30 to 40 seconds — use a spatula or chopsticks to roll the egg from the far end toward you, creating a log at the near edge of the pan.

5. 5
   Step 5 — Build the layers

   Slide the rolled log back to the far end of the pan. Re-oil the exposed pan surface with your paper towel. Pour in the second third of the egg mixture and tilt so it coats the whole pan, flowing underneath the existing roll. When mostly set, roll again from the far end back toward you, incorporating the existing log into the new layer. Repeat with the final third of the mixture.

6. 6
   Step 6 — Shape and rest

   Remove the finished roll from the pan onto a bamboo sushi mat or a sheet of baking paper. Roll it firmly and hold the shape for 3 to 4 minutes while still warm — the residual heat finishes cooking the centre and the pressure sets the rectangular shape. If you don't have a sushi mat, simply press the roll gently into shape with your hands and rest on a chopping board.

   Rest: 3 to 4 minutes while warm
7. 7
   Step 7 — Slice and serve

   Unwrap and cut the tamagoyaki crosswise into slices approximately 2cm thick. The cut face should reveal clean, defined golden layers. Serve immediately as part of a Japanese breakfast with steamed rice and miso soup, slice thinly for a bento box, or serve at room temperature with a few drops of soy sauce and a small mound of grated daikon if you have it.