Tamagoyaki Japanese Omelette
Made with layers of folded egg and your chosen flavourings, this Japanese style omelette is great for packed lunches and bento boxes, picnics, breakfast or main meals.
Ingredients
- 1 tbsp soy sauce use less for a more golden coloured result
- 1 tbsp mirin (Japanese rice wine)
- 1 pinch salt optional
- 1 pinch sugar optional
- 3 or 4 eggs
- 2 tbsp cooking oil e.g. groundnut, sunflower
- 2 half nori sheets optional: see Recipe Notes for more fillings
Instructions
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In a small bowl, stir together the soy sauce and mirin, or use a small whisk.
Taste and add a pinch of salt and/or sugar if liked stir or whisk again until dissolved.
Set aside.
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Crack the eggs into another bowl and lightly beat together.
Whisk the soy/mirin mixture into the eggs then transfer to a jug for easier pouring.
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Put the cooking oil in a small bowl and have ready a piece of folded kitchen towel.
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Put a non-stick pan (with a base approx 20cm in diameter) over medium heat.
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Dip one end of the folded kitchen towel into the oil and smear a small amount over the base of the pan.
When you hear the oil sizzle, pour in just enough of the eggs to thinly cover the base of the pan: tilt the pan so the egg runs all over it.
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When the base of the omelette is just set, but the top still a little uncooked, use a spatula to roll it up. Leave it on one side of the pan.
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Dip the kitchen towel in the oil again and smear it over the pan: make sure to lift up the rolled omelette and smear underneath it too.
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Pour another thin layer of egg and swirl it to cover the pan again: lift up the rolled omelette so that some of the egg runs underneath.
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As before, roll up the omelette but this time enclose the first rolled layer inside the second.
See step below if using the optional nori sheets.
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Continue making layers of omelette and rolling them up until all the egg mixture has gone.
The mixture should make 5-6 layers depending on how thickly you made them.
If using the optional nori sheets: place one on top of the first or second layer before rolling up and one after the third or fourth layer before rolling up.
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If you want a browned exterior, turn the omelette in the pan for a few seconds.
Transfer to either a sushi mat or cling film lined towel before rolling up as tightly as you can.
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Rest for 5 minutes or until completely cold.
Slice and serve or refrigerate for up to 2 days.
Recipe Notes
Other flavourings to add to your tamagoyaki:
- mix 2 very finely chopped spring onions into the raw eggs.
- add a handful of chopped herbs such as parsley, coriander or chives to the eggs
- grated cheese: sprinkle a little on each layer before rolling up.
- vegetables: either cook firm vegetables like carrots first, or use leftovers. Chop them small and add to the raw eggs.
- cooked meat or fish added to the eggs or sprinkled between the layers: e.g. leftover chicken, sausage, or ham, smoked salmon or smoked mackerel.