Tamagoyaki is a classic and popular Japanese dish that can be easily made with just a few ingredients. When you take a bite, the gentle and delightful flavor of the eggs spreads in your mouth.
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What is Tamagoyaki?
Tamagoyaki is a dish made by cooking a thinly layered seasoned egg mixture and rolling it, and then repeating this process until the layers become thicker. "Tamago" means eggs, and "yaki" refers to cooking or sautéing. You can easily make it, requiring very few ingredients.
Since it is a simple dish, it is easily affected by heat. You may not make it perfectly at first, but once you get used to it, you will find it easy to prepare. When done well, it has a fluffy texture and tastes truly delicious.
Sweet or salty?
The flavor of tamagoyaki varies depending on the region in Japan. In the Kanto region, located in Eastern Japan, many people prefer seasoning it with sugar (with a little soy sauce or without), while in the Kansai region, located in Western Japan, it is common to season it with salt and soy sauce (with a little sugar or without). Since tamagoyaki is a dish consumed in daily life for Japanese people, differences in seasoning can sometimes lead to arguments between couples.
I live in Osaka, which is in the Kansai region, and prefer tamagoyaki that is not sweet. Therefore, I would like to share a recipe for Kansai-style seasoning here. The subtly salty flavor has an enduring charm that never gets boring.
Flavorful twists
You can change the flavor of this dish by adding ingredients. In Japan, it is popular to include fillings such as cheese, green onions (scallions), nori seaweed, and beni shoga (red pickled ginger). You can also add a small amount of finely chopped vegetables. It might be interesting to incorporate locally available ingredients.
Additionally, there is tamagoyaki made by adding dashi broth. This is recognized as a separate dish called "Dashimaki Tamago" (Japanese rolled omelette with dashi), which is also recommended.
Dedicated cooking utensil
In Japan, there is a dedicated cooking utensil known as a 'tamagoyaki pan,' specifically designed for making tamagoyaki. The only difference between it and a regular frying pan is its rectangular or square shape, and almost every Japanese household that cooks has one, allowing for the easy creation of beautifully shaped tamagoyaki. Although you can make it using a normal frying pan, if you are enthusiastic about making it regularly, I highly recommend getting a tamagoyaki pan.
Tamagoyaki pans are made of various materials, which can significantly affect the quality of tamagoyaki. Non-stick coated ones are affordable and require less oil to use, while using a copper tamagoyaki pan can be an excellent choice if you aim to create the ultimate tamagoyaki. It may be more expensive, but its high thermal conductivity results in a soft and delicate texture.
Ingredients
- 3 eggs
- pinch of salt
- ½ tsp soy sauce
Step-by-step instructions
🕒 Total 5 mins
Here, I’m making tamagoyaki using a small frying pan because I want those who don't own a 'tamagoyaki pan' (rectangular or square frying pan) to still be able to enjoy tamagoyaki. If you are enthusiastic about making this dish regularly, I highly recommend purchasing one. For more details about tamagoyaki pans, please refer to the information provided above.
Step 1
Crack the eggs into a bowl and beat them with salt and soy sauce.
Step 2
Dip a small piece of folded paper towel in oil, then apply it to a pan. Heat the pan over high heat. Once the pan is hot, pour about a quarter of the egg mixture (for 2 servings) into the center of the pan.
Step 3
As soon as the mixture begins to set, shape it into a rectangle (approximately 5.7 inches/14.5 cm wide, 7 inches/18 cm long). If there are large air bubbles, pierce them and fill the holes with a small amount of the egg mixture.
Step 4
When the mixture is almost set but still slightly runny, roll it several times using chopsticks, as if folding it from the front to the back.
Step 5
Move the rolled egg to the front of the pan. Apply the oil, contained in a small folded paper towel, to the pan, and pour an equal amount of egg mixture as in step 2 into the center of the pan.
Step 6
Repeat the same process as steps 3 to 5 until you have used all of the egg mixture, increasing the layers of the rolled egg. Each time you pour the egg mixture, use chopsticks to lift the rolled egg, allowing the mixture to spread underneath it.
Step 7
Once it is done, remove it from the pan before it overcooks due to residual heat.
Step 8 (optional)
Place it on a bamboo sushi mat or a piece of paper towel, and shape it nicely.
Step 9
Cut it into 1 inch (2.5cm) pieces.
To Store
You can store it in the refrigerator for up to 2 days.
Tips on how to make
Tamagoyaki is a dish that cooks quickly over high heat, so you may need some practice to make it nicely. The following tips should help you get started in making this dish.
- Apply oil to the pan each time you add the egg mixture. To avoid putting too much oil, dip a small piece of folded paper towel in oil and apply it to the pan. Even when using a non-stick pan, it is advisable to apply oil, as the mixture tends to stick.
- Cook the egg mixture over high heat. The high heat rapidly evaporates the moisture in the mixture and coagulates the proteins simultaneously, creating a fine texture. If you feel the heat is too intense, adjust by moving the pan away from the heat source.
- Perform all of the heating steps quickly. If the egg mixture is overcooked, it becomes tough and dry in texture.
- The process of shaping tamagoyaki by placing it on a sushi mat or a piece of paper towel after it is ready is optional and typically not practiced in Japanese households, but it is often required in restaurants. This process is also suitable for cooking in a frying pan.
Recipe Card
Non-Sweet Tamagoyaki (Japanese Rolled Omelette)
Ingredients
- 3 eggs
- pinch of salt
- ½ tsp soy sauce
Instructions
- Crack the eggs into a bowl and beat them with salt and soy sauce.
- Dip a small piece of folded paper towel in oil, then apply it to a pan. Heat the pan over high heat. Once the pan is hot, pour about a quarter of the egg mixture (for 2 servings) into the center of the pan.
- As soon as the mixture begins to set, shape it into a rectangle (approximately 5.7 inches/14.5 cm wide, 7 inches/18 cm long). If there are large air bubbles, pierce them and fill the holes with a small amount of the egg mixture.
- When the mixture is almost set but still slightly runny, roll it several times using chopsticks, as if folding it from the front to the back.
- Move the rolled egg to the front of the pan. Apply the oil, contained in a small folded paper towel, to the pan, and pour an equal amount of egg mixture as in step 2 into the center of the pan.
- Repeat the same process as steps 3 to 5 until you have used all of the egg mixture, increasing the layers of the rolled egg. Each time you pour the egg mixture, use chopsticks to lift the rolled egg, allowing the mixture to spread underneath it.
- Once it is done, remove it from the pan before it overcooks due to residual heat.
- (Optional) Place it on a bamboo sushi mat or a piece of paper towel, and shape it nicely.
- Cut it into 1 inch (2.5cm) pieces.
Notes
- Here, I’m making tamagoyaki using a small frying pan because I want those who don't own a 'tamagoyaki pan' (rectangular or square frying pan) to still be able to enjoy tamagoyaki. If you are enthusiastic about making this dish regularly, I highly recommend purchasing one. For more details about tamagoyaki pans, please refer to the information provided above.
- You can store it in the refrigerator for up to 2 days.
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