Tamagoyaki is a Japanese sweetened rolled omelette seasoned with soya sauce and dashi (fish stock). It is a popular street food in Japan and also an important ingredients in making sushi. It is often used as a filling for rolled sushi. It is an art to make a prefect looking tamagoyaki and to get that layers inside requires practice. If you can't get that prefect tamagoyaki shape on the first attempt, just keep practising it and eventually you will get there!
- 180 ml Dashi Seasoning Sauce (1 tsp dashi powder dissolved in 180ml water)
- 6 qty Eggs
- 5 g Salt
- 5 g Soy Sauce
- 60 g Sugar
- 20 ml Mirin
- 1 tsp Oil
Mix all ingredients in a bowl.
Heat a pan at medium high temperature and add oil. (A rectangular Tamagoyaki pan is best, but a round pan can work as well.)
Pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan. After the thin egg has set a little, gently roll into a log. Start to roll when the bottom of the egg has set and there is still liquid on top. If you let the egg cook too much, it will not stick as you roll the log. Now you have a log at one end of the pan. Pour some more egg mixture to again cover the bottom of the pan, with the roll of egg at the end. After the new layer has set, roll the log back onto the the cooked thin egg and roll to the other end of the pan.
Repeat adding egg to the pan and rolling back and forth until the egg is used up.
Remove from the pan and cool for 3-4 minutes.
Slice the ends of the log off and then slice the log into 1/2" pieces. You should see a nice spiral pattern in the cross section of the egg.
- Eggs should be 55-60g each
- You can put some fillings etc cheese or mentaiko in the omelette
- Wrap it with a sushi mat to help secure and shape the tamagoyaki