Monthly Recipe: Tamagoyaki (卵焼き)

This month I decided to finally have a go at a Japanese classic – tamagoyaki! Tamagoyaki (rolled omelette) is one of my favourites to eat, but pretty tricky to make. I think I need to work on my recipe a bit (and my rolling technique), but this wasn’t a bad first attempt…

Tamagoyaki (卵焼き)

Ingredients (serves 4)

  • 6 large eggs, lightly beaten
  • 40ml dashi stock (I cheated and used dashi powder to make my stock, but you could make the stock from scratch)
  • 1 1/2 tbsp sugar
  • 3 tsp soy sauce
  • vegetable oil for frying

Cooking: Tamagoyaki

Method

Note: Tamagoyaki is best made in a rectangular pan, but you could have a go in a regular frying pan if you don’t have one.

Cooking: Tamagoyaki

First, mix the eggs, dashi, sugar and soy sauce in a bowl.

Cooking: Tamagoyaki

Heat the frying pan over a medium heat and add a little bit of vegetable oil. Pour in enough egg mixture to just cover the pan.

Cooking: Tamagoyaki

As the egg mixture cooks, press it down with a pair of chopsticks or spatula and roll it lengthways towards you to make a log shape. (I need to practice this!)

Cooking: Tamagoyaki

Move it to the end of the pan furthest away from you. Add a little more oil and pour in some more egg mixture, lifting the bottom of the rolled omelette already in the pan to allow the egg mixture to flow underneath.

Cooking: Tamagoyaki

When the surface begins to dry, roll the whole omelette towards you with the first omelette in the middle, making a larger log. repeat until all the mixture is used up.

Cooking: Tamagoyaki

Cooking: Tamagoyaki

Get a sushi mat and wrap it in cling film. Turn the rolled omelette onto the sushi mat and mould it into a block shape.

Cooking: Tamagoyaki

Cut the omelette into 12 thick pieces. (I didn’t manage 12, so I definitely did something wrong!) Serve warm or at room temperature.

Cooking: Tamagoyaki

Cooking: Tamagoyaki

I think I used a little too much stock and soy sauce so my omelette was a bit too soggy, but the taste was quite good. I’ll have another go sometime and try to make it a bit crispier!

This recipe was adapted from Yo! Sushi: The Japanese Cook Book by Kimiko Barber.

☆★☆

I’ll be back in March with a new recipe. If you have any suggestions, or perhaps you would like me to try one of your recipes from a book or website, please leave a comment below or get in touch! All the recipes I try on this blog have some connection to Japan and, because I don’t eat meat, they need to be vegetarian or pescetarian. I’m particularly interested in helping to promote Japanese recipe books, so do let me know if you have one I might like!

2 thoughts on “Monthly Recipe: Tamagoyaki (卵焼き)

  1. Definitely too much soy sauce. The color looks more chocolate cake-like than egg-like! But you did better on your first try than I did on mine. I mean, at least yours is an actual roll! XD Keep up the cooking!

    Like

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