Japanese Tamago Egg
Tamago is a Japanese rolled omelet, also known as tamagoyaki. The omelet is sweet, has a light texture, and works well when served over sushi rice with soy and wasabi sauce for dipping.
Ingredient
- 4 eggs
- 1/4 cup prepared dashi stock
- 1 tablespoon white sugar
- 1 teaspoon mirin (Japanese sweet wine)
- 1/2 teaspoon soy sauce
- 1/2 teaspoon vegetable oil, or more as needed
Direction
- Gather all ingredients.
- Ingredients to make Japanese tamago egg
- Beat eggs thoroughly in a bowl; whisk in dashi stock, sugar, mirin, and soy sauce until sugar has dissolved. Lightly grease a nonstick skillet and heat over medium heat.
- A glass measuring cup with whisked eggs with mirin, sugar, soy sauce, and dashi stock
- Pour a thin layer of egg mixture into the hot pan and swirl to coat the pan. Cook until egg layer is firm on the bottom but still slightly liquid on top, about 1 minute.
- An oiled nonstick omelet pan with a thin layer of egg mixture
- Then lift up one edge using a spatula and roll up the egg layer.
- A spatula rolling up a thin layer of cooked egg in a greased omelet pan
- Push omelet roll to one side of the skillet. Oil the skillet again and pour in another thin layer of egg, lifting the first omelet roll up slightly to allow the egg to flow underneath.
- A rolled up omelet at the end of an omelet pan, with more egg mixture in the pan
- Roll up the first omelet in the new layer of egg and push omelet to the edge of the skillet as before.
- A rolled omelet in a greased omelet pan
- Repeat the process with the remaining egg mixture, oiling the pan each time if needed.
- A rolled omelet in an omelet pan
- Remove rolled omelet to a serving platter and cut into 6 equal pieces to serve.
