Tamagoyaki  is sweetened Japanese rolled omelette that resemble mini bars of golden pillows. With a slightly sweet taste and custardy texture, tamagoyaki is well loved amongst the Japanese children and adults alike. You’re most likely tasted the rolled eggs as part of a Japanese style breakfast or as a side dish in a bento (Japanese lunch box) or atop of sushi.

Tamagoyaki (Japanese Rolled Omelette)

INGREDIENTS

• 3 large eggs
• 2 Tbsp neutral flavor oil (vegetable, canola, etc)
• 1 ½ sheet nori (seaweed) (optional; for omelette with nori in it)

Seasonings

• 3 Tbsp dashi (Use Kombu Dashi for vegetarian)
• 2 tsp sugar
• 1 tsp soy sauce (Use GF soy sauce for gluten-free)
• 1 tsp mirin
• 2 pinch salt (kosher or sea salt; use half if using table salt)

Garnish

• 1 inch daikon radish (2.5 cm) (green part is sweeter than white part)
• soy sauce (Use GF soy sauce for gluten-free)

INSTRUCTIONS

1. Gather all the ingredients.
2. Gently whisk the eggs in a bowl. It's best to "cut" the eggs with chopsticks in a zig-zag motion and do not over mix.
3. In another bowl, combine the seasonings and mix well.
4. Pour the seasonings mixture into the egg mixture and whisk gently. Then pour the mixture into a measuring cup with spout and handle (so that it'll be easier to pour into the frying pan).

Tamagoyaki Pan Method

1. Heat the pan over medium heat, dip a folded paper towel in oil and apply to the pan. Put a little bit of egg mixture to see if the pan is hot.
2. When you hear the sizzling sound, pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan.
3. Poke the air bubbles to release the air. After the bottom of the egg has set but still soft on top, start rolling into a log shape from one side to the other.
4. Move the rolled omelette to the side where you started to roll, and apply oil to the pan with a paper towel, even under the omelette.
5. Pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.
6. When the new layer of egg has set and still soft on top, start rolling from one side to the other.
7. Move the rolled omelette to the side where you started to roll, and apply oil to the pan with a paper towel, even under the omelette.
8. Pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.
9. When the new layer of egg has set and still soft on top, start rolling from one side to the other.
10. Now this is 3rd round. Poke the air bubbles...
11. The 4th round. Make sure to spread all over including under the rolled egg.
12. Continue rolling into the log.
13. This is the 5th round
14. This is the 6th round and the final..
15. Remove from the pan and place the omelette on the bamboo mat and wrap it up. Shape the egg when it is still hot. Let it stand for 5 minutes.

Round Frying Pan Method

1. Heat the pan over medium heat, dip a folded paper towel in oil and apply to the pan. Put a little bit of egg mixture to see if the pan is hot. When you hear the sizzling sound, pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan.
2. Poke the air bubbles to release the air. After the bottom of the egg has set but still soft on top, start rolling into a log shape from one side to the other. Here I put half sheet of nori and then rolled (optional).
3. Move the rolled omelette to the side where you started to roll, and apply oil to the pan with a paper towel, even under the omelette. Pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.
4. When the new layer of egg has set and still soft on top, start rolling from one side to the other. This is optional but I put another layer of nori sheet before rolling.
5. Move the rolled omelette to the side where you started to roll, and apply oil to the pan with a paper towel, even under the omelette. Then pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.
6. When the new layer of egg has set and still soft on top, start rolling from one side to the other. I put another sheet of nori here before rolling. Continue until all the egg mixture is finished.
7. Remove from the pan and place the omelette on the bamboo mat and wrap it up. Shape the egg when it is still hot. Let it stand for 5 minutes.

To serve

1. Slice the omelette into 1/2" (1 cm) pieces.
2. Peel and grate daikon. Gently squeeze water out. Serve Tamagoyaki with grated daikon and pour soy sauce over daikon.

To Keep

1. You can put tamagoyaki in an airtight container and store in the freezer for up to 2 weeks. Defrost overnight in the refrigerator or microwave.

RECIPE NOTES

Control the temperature of the pan by lifting the frying pan rather than adjusting the stove heat. If the heat is too weak, the egg will stick to the frying pan so be careful.

Equipment you will need:

• Tamagoyaki frying pan (or a around 9" or 10" non-stick frying pan)
• Long cooking chopsticks
• Bamboo sushi mat

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