Tamagoyaki Rolled Omelette Recipe
Tamagoyaki is a slightly sweet rolled omelette very popular for bento boxes in Japan since they are perfect eaten cold or at room temperature rather than hot. There are not many ingredients so it is all about the technique of rolling the omelette carefully.
Having a square Tamagoyaki pan is very helpful, but it can also be made in a small frying pan - you will simply get a different shape.
![Tamagoyaki Rolled Omelette Recipe Tamagoyaki Rolled Omelette Recipe](https://images.squarespace-cdn.com/content/6217a6968b376a434418ae8b/1678984292307-BJ0SS71X8XSOZPYSUWS5/Tamagoyaki+Rolled+Omelette.jpg?content-type=image%2Fjpeg)
Tamagoyaki Rolled Omelette Recipe
Servings 2
Prep time
5 MinCook time
4 MinTotal time
9 MinTamagoyaki is a slightly sweet rolled omelette. They are perfect eaten cold or at room temperature rather than hot.
Ingredients
Instructions
- Crack the eggs into a measuring jug and whisk them to break the yolks up.
- To the eggs, add the soy sauce, mirin and caster sugar and whisk again.
- Now prepare your pan, heat it up and brush with a layer of oil
- Pour a thin layer of the egg mixture into the pan and wait a few seconds for it to cook. Using chopsticks, poke little holes into the egg, to stop air bubbles forming. Using an egg cup can help to ensure that each layer has the same amount of egg.
- Carefully roll the egg from one end to the other to create an oblong / pillow shape.
- Now oil the pan again with your brush, and then pour another layer of egg mixture, making sure it spreads to reach underneath your egg roll - this creates the glue to keep the egg layers sticking together.
- Keep repeating this until you have used up your egg mixture - you should get 3 layers.
- Leave to cool slightly before slicing. You can create a heart shape by first the roll horizontally, and then slicing each piece diagonally across, then repositioning the egg top-to-tail to create a heart shape.