Recipe: Tamagoyaki (rolled omelet in a frying pan)

A a little sweetened tamagoyaki, or rolled omelet, is indispensable to a Japanese bento box lunch.

There is just something that is so comforting about the savory however somewhat sweet egg. The air trapped between its rolled layers will make the omelet tender even when it’s thoroughly cooked by, and it’s great to eat together with rice, paired with bread, as a sandwich filling or simply just on its individual.

Planning tamagoyaki is also really very simple, producing it a single of the initial features these new to creating bento lunches are capable to learn. The recipe that follows won’t give you the excellent-on the lookout specimens served at places to eat throughout Japan, but they’ll do fantastic for evening meal at house.

Though square-shaped tamagoyaki pans exist, they are not a necessity. Any nonstick frying pan (all around 26-28 centimeters in diameter) will get the job finished.

This week’s recipe is on the sweet side, which is much more in line with the fashion you are going to discover in Tokyo and the broader Kanto region. If you are not a enthusiast of sweet omelets, really feel free of charge to minimize the quantity of sugar.


Serves 2
Prep time: 5 minutes.
Cook dinner time: 5 mins., moreover time to amazing


  • 3 large eggs
  • ½ tablespoon vegetable oil
  • 1 tablespoon sugar
  • a pinch of salt
  • 1 teaspoon shirodashi (liquid dashi) or ½ teaspoon dashi powder
  • 1 tablespoon finely chopped inexperienced onion (optional)


  1. Split the eggs into a bowl. Rather than employing a whisk, defeat them with chopsticks or a fork to stay away from bubbles forming as a great deal as doable.
  2. Incorporate the sugar, salt and shirodashi (or dashi powder) into the eggs and mix well. Once more, try out not to make any bubbles.
  3. Heat up a huge nonstick frying pan with the vegetable oil over substantial heat. Unfold the vegetable oil all all around the pan with a paper towel.
  4. Look at if the frying pan is hot enough by pouring a little bit of the egg mixture into it and seeing if it solidifies immediately. If it does, reduce the warmth to medium.
  5. Pour a single third of the egg combination into the frying pan. Just as the surface sets, fold in the still left and correct sides of the egg and then roll it up from base to prime as tightly as you can manage. Use a spatula or a pair of cooking chopsticks for this.
  6. Slide the rolled up egg to the base side of the frying pan. Pour in a different one particular third of the egg mixture. Carry up the rolled up egg to enable the egg combination move underneath it. When the area of the newly extra egg mixture has practically solidified, fold in the sides once more and roll up the egg from bottom to prime.
  7. Repeat Phase 6 just one more time. Maintain the rolled up egg seam side down for a several seconds on the pan. Just take it out of the pan and permit it cool if you are packing it in a bento.
  8. Slice and serve with the slash sides up on a plate or in a bento. If you are packing it into a bento, I advocate placing any ragged bits beneath the more presentable reduce items.


If you use green onions, then minimize the sum of sugar to 50 percent a tablespoon, and insert the onions in Phase 2.

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Photograph GALLERY (Simply click TO ENLARGE)

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