Tamagoyaki is a sweetened Japanese omelette with a slightly sweet taste and custardy texture, that is shaped into a bar and cut into slices to serve. In Japanese, "Tamago" means egg and the word "yaki" means to be cooked over direct heat.
This delicious breakfast, lunch or side dish has been a favourite since becoming popular in Japan in the 1950s as people looked to incorporate more protein in their diet. See for yourself why by trying it out!
- 4 large eggs
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sugar
- 1 tablespoon vegetable oil (for greasing the pan)
- Optional: chopped spring onions or cooked fillings such as mushrooms, spinach, peppers or prawns
- In a bowl, beat the eggs until well combined.
- Add soy sauce, mirin, and sugar to the beaten eggs. Mix until the sugar is dissolved.
- If using any fillings, prepare them before hand and set them aside.
- Heat a tamagoyaki pan or a small non-stick frying pan over medium heat. Brush the pan lightly with vegetable oil.
- Pour a thin layer of the egg mixture into the pan, just enough to cover the bottom.
- Once the bottom layer starts to set but is still slightly runny on top, gently roll it from one side of the pan to the other using chopsticks or a spatula.
- Push the rolled omelette to one side of the pan, and oil the exposed area of the pan with a paper towel or brush.
- Pour another thin layer of the egg mixture into the pan, making sure it flows underneath and around the rolled omelette.
- Once the new layer starts to set but is still slightly runny on top, roll it up again to incorporate it into the existing roll.
- Repeat steps 7-9 until all the egg mixture is used, rolling the omelette back and forth to create layers.
- Once the omelette is fully cooked and has a nice golden colour, remove it from the pan and let it cool slightly.
- Use a sharp knife to slice the rolled omelette into bite-sized pieces.
- Serve the tamagoyaki slices warm or at room temperature and garnish with the chopped spring onions.