Tamagoyaki, or simply tamago, is a traditional Japanese rolled omelette. Tamagoyaki means “fried egg” in Japanese. Sometimes you can find an easier name for this dish, tamago, that means “egg”.
Tamago is an essential part of traditional Japanese cuisine. In Japan it’s eaten for breakfast, you can often find it in bento boxes or even, as a sushi topping. It also works great as a side dish!
The omelette is slightly sweet and much more moist then our European one. It should have a rectangular shape. Traditionally it’s made in a special rectangular frying pan called makiyakinabe, rolled and then shaped in a sushi roll mat. But don’t worry, you can enjoy a traditional tamagoyaki without buying a rectangular pan 😉
I prepared tamago with nori and served as a side dish with teriyaki salmon and wasabi potato mash, but I will definitely start making these more often now! Tamago is amazing, sweet and salty at the same time and so moist…it tastes great just on its own.
RECIPE: Tamagoyaki with nori
Makes 1 omelette.
- 4 large eggs
- 2 tbs sugar
- 1 tbs light soya sauce
- 1 tbs mirin
- 1 nori sheet (optional)
- Mix sugar, soya sauce and mirin, then add eggs and combine all ingredients with a fork or chopsticks. Try not to create too many bubbles in the mixture when beating the eggs.
- Heat up a well-oiled frying pan.
- Pour about 1/4 of the mixture into the pan and spread as you were making a very thin omelette. Try to pierce all air bubbles that appear. Place half of the nori sheet in the middle of the omelette, roll the omelette and move it to the side of the pan.
- Pour another 1/4 of the mixture into the pan (you can grease then pan before, if you feel like it could stick). Move the first rolled omelette to get the new mixture under it. Get rid off all formed bubble and roll the first roll into the new omelette.
- Now again – pour 1/4 of the mixture to form another layer, make sure it goes under the roll, now you can place the second half of nori on the third omelette and roll.
- Last layer, pour the rest of the mixture into the pan, make sure the pan is oily enough. Roll the roll 😀 in the last omelette.
- Remove the final roll from the pan, place on a sushi mat and roll into either round or traditional rectangular shape and leave rest for about 5 mins. Then cut into thick slices and serve on its own or as a side dish.