Tamagoyaki (Sweet Edo-Style Rolled Omelet)
Quick answer
- Total time
- 18 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Tamagoyaki is a Tokyo rolled omelet made by mixing eggs with bonito dashi, sugar, salt, and soy sauce.
Read more
One quarter of the mixture is spread thinly in a rectangular pan, rolled while still softly set, and the process repeats four times to build a thick layered log. This Edo-style formula is sweeter and more lightly browned than Kansai dashimaki, with clear bonito aroma and resilient layers. Reapply only a thin film of oil before every pour and let fresh egg run underneath the previous roll so the layers join. Shape the hot omelet in a bamboo mat, confirm its center reaches at least 71C, then cool briefly before slicing.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Crack two eggs into a bowl and beat about 30 strokes with chopstick tips against the bottom, cutting through white clumps.
Avoid excess foam and mix yolk and white evenly.
- 2Season
Dissolve 1/2 tablespoon sugar, 1/8 teaspoon salt, and 1/4 teaspoon soy sauce in 1 tablespoon bonito dashi.
Mix into eggs for 20 strokes and strain once through a fine sieve.
- 3Step
Heat a rectangular omelet pan over medium for 1 minute and wipe it thinly with a paper towel holding 1 teaspoon oil.
Adjust so a drop of egg sizzles at once without turning brown.
- 4Step
Pour one quarter of the egg and tilt to spread.
When edges dry but the center remains moist, pop large bubbles and roll from front to back in about three folds.
- 5Step
Move the roll to the front and wipe the empty pan with the oil paper.
Pour another quarter, lift the roll so egg flows underneath, and roll when softly set. Repeat twice more.
- 6Finish
Press the finished roll against each of the four pan sides for 15 seconds for light browning.
When the center reaches at least 71C, shape square in a bamboo mat for 5 minutes and cut into six pieces.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Edo-style mix of two eggs, bonito dashi, and sugar
- Finish cue
- Press the finished roll against each of the four pan sides for 15 seconds for light browning.
- Avoid this
- Avoid excess foam and mix yolk and white evenly.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
18min, 6 ingredients
Category median
22min, 7 ingredients
Based on 261 recipes
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