Tamagoyaki Recipe

Savory Tamagoyaki Recipe with Step-by-Step Instructions

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Course: Breakfast

Cuisine: Japanese

Keyword: Tamago, Tamagoyaki

Prep Time: 5

Cook Time: 5

Cool time: 5

Total Time: 15

Servings: Slices

Calories: 89kcal

Equipment

Tamagoyaki Pan (Can be replaced with a small round non-stick pan)
Mixing bowl

Ingredients

3 Eggs
1 Tbsp. Mirin
1 tsp. Dashi powder
1 tsp. Sugar
1 tsp. Soy sauce
Canola oil (or other flavorless oil)

Instructions

Add the eggs, mirin, soy sauce, sugar, and dashi powder to a mixing bowl and beat with a whisk until everything is thoroughly mixed. I like using dashi powder in this mixture because it provides a strong concentration of dashi flavor to the omelette. However, you can substitute with two tablespoons of dashi if you would like a more subtle dashi flavor in your tamagoyaki.
Heat a tamagoyaki pan or skillet on medium heat until hot.
Spread a thicker layer of oil on the bottom of the pan. I soak a folded paper towel in canola oil and use that to spread oil across the bottom and sides of the pan with tongs or chopsticks.
Pour approximately 1/4 of the egg mixture into the bottom of the pan. Tilt the pan to make sure it's evenly spread across the bottom of the pan.
Once the egg starts cooking (around 30 seconds depending on how hot the pan is), use a spatula or chopsticks to fold the egg mixture on top of itself towards one side of the pan. It doesn't need to look perfect in the first couple layers. It will look better after each layer. Tip: Check out the video for this recipe to see a demonstration of this process.
Add another 1/4 of the mixture to the bottom of the pan. Gently lift the mixture that has already been folded and tilt the pan assuring the mixture is spread evenly across the bottom of the pan (including under the mixture that has already been folded).
Once the second layer of egg starts cooking, use a spatula or chopsticks to fold the egg mixture on top of itself and the already cooked layer of folded egg. I like to use a spatula to form the egg into a rectangle shape as you fold each layer.
Repeat the process two more times until all the egg mixture has been used. You may need to add more oil to the pan between layers if you find that your eggs are sticking.
After the final layer, use a spatula to shape the tamagoyaki into a rectangle shape.
Once cooked, remove from heat and slice into 8 to 12 evenly sized slices depending on how thick you like your slices.
Serve and enjoy!

Video

Nutrition