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Japanese · Breakfast

Tamagoyaki

Non-vegMedium

Diet: Non-veg

Tamagoyaki is a Japanese dish. Thin layers roll more easily than one thick omelette.

Prep
10 min
Cook
10 min
Total
20 min
Servings
2
Difficulty
Medium
Cuisine
Japanese
Course
Breakfast

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Tamagoyaki. The photograph includes grated daikon, which is not part of this recipe.
The photograph includes grated daikon, which is not part of this recipe. Representative photograph of Tamagoyaki. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 2

Eggs

Pan

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; rolling pin; food thermometer; whisk or electric mixer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Mix · About 3 min

  1. Beat 4 eggs, 20 ml water, 10 g sugar, 5 ml soy sauce, ⅛ tsp salt without making much foam; strain if desired.

Roll · About 3 min

  1. Brush a small nonstick pan with some of 15 ml neutral oil. Add a thin layer of egg over medium-low heat. When almost set, roll towards one edge.

Layer · About 3 min

  1. Oil the exposed pan, add another thin layer under the roll and roll again. Repeat until used. Cook until the centre reaches 71°C / 160°F; rest briefly and slice.

    Check: Look for this result: the centre reaches 71°C / 160°F; rest briefly and slice.

Tips

  • Thin layers roll more easily than one thick omelette.
  • Judge Tamagoyaki by the texture and doneness signs in its steps. Your pan and heat affect how long Tamagoyaki takes to cook.

Substitutions

  • Use a round nonstick pan if you do not have a rectangular pan.

Storage

  • Get perishable Tamagoyaki into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Tamagoyaki within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Tamagoyaki to 74°C / 165°F, stirring or turning it for even heating. When Tamagoyaki is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Tamagoyaki one day ahead. For Tamagoyaki, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Tamagoyaki on the day of serving.

FAQ

What matters most when making Tamagoyaki?

Thin layers roll more easily than one thick omelette.

What can I substitute in Tamagoyaki?

Use a round nonstick pan if you do not have a rectangular pan.

Can I prepare Tamagoyaki ahead?

Prepare the measured ingredients for Tamagoyaki one day ahead. For Tamagoyaki, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Tamagoyaki on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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