Recipe
Tamagoyaki: the rolled Japanese omelette
A lightly sweet omelette flavoured with dashi and rolled in layers. A classic of lunch boxes and breakfasts.
Edited by EMA
Original JAPANITIES recipe. Results may vary with ingredients and equipment.
Checked on: · Source : JAPANITIES editorial recipe
Ingredients
- 3 eggs
- 3 tbsp dashi (45 ml), or water
- 1 tbsp sugar
- 1 tsp soy sauce
- 1 tsp mirin
- Neutral oil for the pan
Method
- Beat the eggs with the dashi, sugar, soy sauce and mirin without making them foam. Strain through a sieve for a very smooth texture (optional).
- Heat a small pan over medium-low heat and oil it with a paper towel.
- Pour in a third of the mixture. When it is almost set but still a little shiny, roll it towards you with a spatula or chopsticks.
- Push the rolled omelette to the far end of the pan, oil again and pour in a second third, lifting the roll so the egg runs underneath. Roll again.
- Repeat with the last third.
- Rest for 1 minute, then cut into thick slices.
Tips
- The heat must stay low: the omelette should stay yellow without browning.
- A rectangular pan (“tamagoyaki-ki”) makes rolling easier, but a small round pan works too.
- If the omelette tears, it does not matter: it fuses together as you roll.
Wine pairing
A round white goes with the sweetness of the egg. For a very sweet version, avoid an acidity that is too sharp. The editors’ suggestion is based on the flavours of the dish and the style of the wine: adapt it to your taste.
- Worth trying: dry white Bordeaux with Sémillon
- At the wine shop, say which style you want: dry, lightly oaked or with supple tannins.