Japanese Tamago Egg
Tamago, also known as tamagoyaki, is a traditional Japanese rolled omelet with a light, sweet flavor profile. It’s commonly served atop sushi rice, paired with soy sauce, and complemented by wasabi for dipping, creating a delightful balance of taste and texture.
Ingredients
- 4 eggs
- 1 tablespoon white sugar
- 1 teaspoon mirin Japanese sweet wine
- 1/2 teaspoon soy sauce
- 1/4 cup prepared dashi stock
- 1/2 teaspoon vegetable oil plus more as needed
Instructions
- Assemble all the ingredients before beginning.
- In a mixing bowl, beat the eggs thoroughly. Incorporate the dashi stock, sugar, mirin, and soy sauce, whisking until the sugar fully dissolves. Lightly coat a nonstick skillet with vegetable oil and heat it over medium heat.
- Pour a thin layer of the egg mixture into the preheated pan, swirling it gently to ensure even coverage. Allow the layer to cook until the bottom is firm, but the top remains slightly runny, approximately 1 minute.
- Using a spatula, lift one edge of the cooked layer and carefully roll it up.
- Push the rolled omelet to one side of the skillet. Lightly grease the pan again, pouring another thin layer of the egg mixture. Lift the initial roll slightly, letting the new layer flow underneath.
- Roll the existing omelet into the freshly cooked layer and shift it to the edge of the skillet. Repeat this process with the remaining egg mixture, adding more oil if required between layers.
- Transfer the rolled omelet to a serving plate and cut it into 6 equal portions.
Notes
For best results, use a tamago pan, a 5x7-inch rectangular nonstick pan, though a small round skillet can also be used. Mirin, a sweet rice wine, and dashi, a soup stock made from kelp or shiitake mushrooms, can be found in many larger supermarkets or Asian markets.