About the Recipe
Tamagoyaki is a quintessential Japanese rolled omelette, known for its delicate layers and subtly sweet flavor. Often enjoyed in bento boxes, sushi, or as a breakfast dish, tamagoyaki is made by rolling thin layers of seasoned egg into a compact log. In 'Shirokuma Cafe,' this dish makes appearances, reflecting its everyday presence in Japanese meals. Preparing tamagoyaki at home offers a glimpse into Japanese culinary techniques and results in a versatile dish that can be enjoyed warm or at room temperature.
Tips for Success:
Pan Selection: A rectangular tamagoyaki pan ensures uniform shape, but a small round pan can suffice if handled carefully.
Layering Technique: Pour thin layers of egg mixture to achieve multiple layers, rolling each layer carefully for the characteristic texture.
Ingredient Substitutions: If mirin is unavailable, a small amount of sugar mixed with water can serve as a substitute. For a less sweet version, adjust the sugar quantity to taste.
Ingredients
3 eggs
2 tablespoons sugar
1 tablespoon mirin
1 teaspoon soy sauce
Oil for greasing
Product Suggestions:
Tamagoyaki Pan: A rectangular pan designed for making rolled omelettes. https://amzn.to/40y1YNu (paid link)
Chopsticks: Useful for rolling the omelette. https://amzn.to/42es2P3 (paid link)
Preparation
Step 1
Beat eggs and mix in sugar, mirin, and soy sauce.
Step 2
Heat a tamagoyaki pan over medium heat and lightly oil it.
Step 3
Pour a thin layer of egg mixture into the pan; when it starts to set, roll it to one side.
Step 4
Add more egg mixture to the empty part of the pan; repeat the process, rolling the existing omelette over the new layer.
Step 5
Once all egg mixture is used, remove from pan, let it cool slightly, and slice.