Make a perfect Tamagoyaki at home! (2023)

When I spent a month in Japan after college, I became completely obsessed with bento lunch boxes. Tamago sushi was a common garnish found on them. These slightly sweet, rich and creamy rolled eggs, sliced ​​to reveal a beautiful swirl inside, were placed on a rectangular bed of sushi rice and wrapped with a strip of nori.

Years later, I learned how to make that same Japanese omelet, called tamagoyaki, without rice or nori. Although I am not an expert in Japanese cooking, I decided to make it at home and I am here to share with you what I learned.

Tamagoyaki makes an easy breakfast or a great side for lunch or dinner. Best of all, leftovers taste amazing right out of the fridge or microwaved. That's why I always do extra.

What is Tamagoyaki?

Tamagoyaki is a rolled egg omelet lightly sweetened with sugar and seasoned with soy sauce, mirin, and dashi. Tamago means "egg" and yaki means "grill" in Japanese.

There are many variations of tamagoyaki in Japan, depending on the region. Some simply season with salt, soy sauce, and sugar. Others add mirin anddashi action. Some add fillers like seaweed, salmon, or cheese.

This recipe is for a tamagoyaki dashimaki, which has mirin and dashi, an umami-rich broth made with kombu flakes and bonito. I cheat and use an instant dashi powder called Hondashi. It's not as complex or deep flavored as traditional dashi broth, but it's fine for this recipe. Find it in any Japanese supermarket, well-stocked Asian market oronline.

Do I need a special pot?

In Japan, tamagoyaki is made so often that a specific pan calledkotobuki tamagoyakiIt is used. It is a long rectangular casserole with curved sides, which makes it much easier to turn, roll, and slide the egg.

To be honest, you don't need a kotobuki tamagoyaki. Any small nonstick skillet will do. But if you fall in love with tamagoyaki and want to do it often, you can easily find one for $15-$20.

To brown or not to brown

For me, the ideal tamagoyaki is uniformly yellow, not golden, and smooth and creamy in texture. Some people will brown slightly which accentuates the internal swirls. Keep in mind that darkening creates a less delicate texture, but it's up to you!

No "Mastering the art of Japanese home cooking”, acclaimed chef Masaharu Morimoto, Iron Chef himself, lightly browns his tamagoyaki.It's hard to argue with Chef Morimoto!

Things I Learned About Making Tamagoyaki

Making tamagoyaki isn't difficult, but it does take some practice to roll it perfectly. The good news is that the more you do it, the easier it gets. Here are some things I learned:

• Cook the egg slowly over medium-low to low heat so it doesn't get too dark and the texture is creamy. A little patience goes a long way.
• Roll the still slightly raw eggs on top. Start shooting too soon? They are very delicate and will tear. Too late and they will have browned and hardened.
• Don't stress if the first roll tears, wrinkles, or twists strangely.. It is difficult because there is not enough egg mass to flip. Just keep rolling - by the second or third coat it will come off.
• Use a thin spatula for fish or pancakes. Traditionally Japanese cooks use chopsticks, of course they do! But if you're not quite as adept at using them (the sharp edges can tear or flip the eggs unevenly), start with a spatula and switch to chopsticks when you've had more practice. Or not. The choice is yours.
• The egg mass may seem too thin and delicate. Reduce the dashi broth to just 2-3 tablespoons instead of 1/4 cup. The tamagoyaki will be less creamy, but that's okay. Once you get used to it, you can add up to 6 tablespoons of dashi stock for a creamier texture and more umami flavor.
• It's not traditional, but I add salt and sugar as I beat the eggs to help mix them better..
• When beating the eggs, create as few bubbles as possible so that the mixture is even and smooth; you don't want it to be fluffy or bubbly. I use a fork to move the mixture back and forth, not up and down. Pop any large bubbles with the fork.
• last advice: For evenly yellow, uniform tamagoyaki, pour the egg batter into the pan through a fine mesh strainer. It will take about a tablespoon of egg whites that you did not incorporate into the batter, which you can discard.

Some exchanges that work

This recipe has a short list of ingredients: eggs, mirin, soy sauce, dashi stock, salt, and sugar. I do not recommend replacing any of them if possible. However, here are some trades that could work.

• Mirin: This is a sweet rice wine that is part of Japanese cuisine. You can use 1 teaspoon of white wine and increase the sugar by 1/4 teaspoon.
• i am willow: Traditional tamagoyaki uses usukuchi, a light-colored Japanese soy sauce that adds flavor without darkening the mixture. It's hard to find, so I use regular or low sodium soy sauce.
• dashi shares: If you can't find instant dashi powder, use 1/4 cup of low-sodium chicken broth. This will radically alter the flavor, but will still produce something tasty.

Fill!

There are endless ways to fill tamagoyaki. Sprinkle the filling before rolling in the eggs. Here are some suggestions:

• chopped nori
• finely chopped cooked spinach
• Thinly sliced ​​ham
• Sliced ​​cooked tuna
• Chopped chives or chives
• finely chopped cooked carrots, onions or celery
• Any grated cheese of your choice

Como Servir Tamagoyaki

Tamagoyaki is often sliced ​​and served with grated daikon on the side. It can be eaten on its own, dipped in soy sauce, or with a bowl of rice. Prepare tamago sushi by placing a slice of tamagoyaki on top of sushi rice and wrapping it with a strip of nori.

You can also serve tamagoyaki as part of a Japanese-inspired meal for breakfast, lunch, or dinner. Here are some recipes to inspire you:

• bife teriyaki
• Salmon with Ginger and Sake
• Teriyaki Chicken Breasts
• soba soup

References!

Here are some books and websites that I have found helpful throughout my research:

• “The Gaijin CookbookIvan Orkin said
• “japanese farm foodby Nancy Singleton Hachisu
• just a cookbook
• without recipes