The nicest thing about this recipe is that even if you mess up, it will always taste the same. On one end, you’d think: Why even bother at all? But on the other end, in this pandemic where nothing matters anymore, why not?
You’ll usually find Tamagoyaki nestled in the bento of Japanese school children, as a side dish in breakfast, or in sushi. It also goes by several names: Atsuyaki Tamago and Dashimaki Tamago. While recipes usually vary in terms of ingredients, ratios of seasonings, and cooking methods, they more or less use the same ingredients: Eggs, soy sauce, sugar, and dashi.
The recipe is extremely straightforward. But most of the work is in the cooking itself. I personally like taking my time, cooking it over low heat, and even taking it off the fire while rolling. But if you’re in a hurry and you prefer your egg a little more done, that’s perfectly fine too.
Do you need a tamagoyaki pan for this recipe? Not at all. It does simplify the process but this is achievable with a regular round pan. Are you interested in purchasing one? I got mine from Shopee.
Tamagoyaki (Japanese Rolled Egg)
Ingredients:
- 3 to 4 large eggs
- 2 teaspoons of sugar
- 1 teaspoon of soy sauce
- A pinch of salt
- 3 tablespoons of dashi stock (preferred, but optional)
- 1 teaspoon of mirin (optional)
Egg mixture:
- Pre-mix your sauce. Combine sugar, soy sauce, salt, dashi, and mirin in a bowl. Mix until dissolved.
- Whisk eggs before mixing. Mix the sauce into your whisked eggs.
- Strain egg mixture. Strain the eggs for a nice smooth batter. Pour the eggs into a bowl or a Pyrex for easy pouring.
Cooking:
- Place pan over a low heat. Lightly coat the pan with oil.
- Once the pan is hot enough, pour a thin to medium layer of the egg mixture. Don’t worry about messing this layer up, because this is your first layer.
- Once the egg is a little more translucent or lightly bubbling, roll it gently from the outside going in.
- Push the egg roll to the edge of the pan, and pour egg mixture.
- Repeat until you have no egg mixture left.
- Set aside to cool for 5 minutes before cutting with a sharp knife.
Here’s a video also I did for NoliSoli in case you want to watch me fumble through the whole thing!
— Written by Toni Potenciano
Looking to develop other UI/UX tools? Follow us & Dthree Digital to learn more about designing deeper digital experiences.
or 卵焼き, which in broad terms refers to rolled egg in Japanese cuisine
A bento box is a reusable Japanese-style lunch box that typically holds a single portion meal consisting of a main dish and some sides.
Dashi (だし) is the basic stock used for Japanese cooking and is the backbone for a lot of recipes. I personally use the powdered dashi but you can make your own stock with dried kelp, bonito flakes, mushrooms, etcetera.
Ensures that you have an even egg roll (more or less) since the egg mixture takes the shape of the pan when you're pouring into it.
Mirin is a Japanese sweet rice wine that lends mild acidity to a dish. It is similar to sake, but is lower in sugar and alcohol, and provides a more umami flavor to savory dishes.
