Tamagoyaki is a Japanese style omelet and a classic Japanese home-cooking dish. Many Japanese people eat tamagoyaki every day for breakfast, in lunch boxes or as side dishes in restaurants. The seasoning and arrangements of tamagoyaki vary depending on the region. In this article we’ll share an overview of tamagoyaki and an easy recipe for you to try!
Tamagoyaki has been a popular Japanese home-cooked dish dating back to Japan’s Edo period. It is said to often be the first recipe passed down in families in a Japanese home.
Unlike western-style omelets, tamagoyaki consists of layers of thinly rolled eggs, usually cut into pieces, rather than one big omelet. The flavor of tamagoyaki tastes better as time goes by, even when it’s served cold, which makes it a staple item in bento lunch boxes.
The seasoning of tamagoyaki varies between households and geographical regions, but can be roughly divided into two types:
- The Kansai area has a salty flavor with dashi broth – making it fluffy, soft and juicy.
- The Kanto area has a sweet flavor with added sugar – making it chewy and filling.
Besides egg other ingredients can include vegetables or seafood like cod roe and eel. Tamagoyaki is often served with grated daikon and some soy sauce as toppings.
Tamagoyaki with eel is called "Umaki" and is eaten mainly at eel restaurants. The combination of the sweet sauce of kabayaki eel and egg is superb!
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Total servings: 2
- 3 Eggs
- 2 Tbsp Shiro Dashi
- 1 Tbsp Sugar
- 3 Tbsp Water
Yamaki Kappo Shiro Dashi is a concentrated soup base made with bonito flakes that adds aroma, saltiness, and umami to any dish without changing the original food color or ingredients. Add it to your tamagoyaki to give it a kick of savoryness and umami flavor.
1) Mixing the Eggs
Crack the eggs into a bowl and beat well. The key to avoid failure is to mix the whites and yolks thoroughly. Next, add all the seasonings. *If you want to put in optional ingredients, add them now too.
2) Oiling the Tamagoyaki Pan
Place the tamagoyaki pan over heat and spread enough oil evenly with an oiled kitchen paper or oil brush on the surface of the tamagoyaki pan.
3) Cooking the Tamagoyaki
When a drop of egg mixture sizzles in the tamagoyaki pan, it means that the pan has warmed up enough. Pour enough egg mixture to just cover the surface of the tamagoyaki pan. (There will still be a lot of egg mixture left in the bowl.)
4) Rolling the Tamagoyaki Layers
Wait a little until the edges of the eggs are cooked and the layer is nearly cooked through. Roll the eggs from the edges using the chopsticks. Move the rolled egg to where you began.
5) Repeating the Cooking Process
Re-oil the empty space. Pour enough egg mixture to just cover the surface of the tamagoyaki pan. Lift the rolled egg and make sure the bottom part of the rolled egg is well coated with egg. Roll the egg again. Repeat step 4 until you finish the egg mixture. It will probably be about 5-6 layers in total.
6) Cutting and Garnishing the Tamagoyaki
Let it cool and cut at about 1.5 cm intervals. That’s it! You can serve with grated radish if you like!