Master the Art of Tamagoyaki Cooking 玉子焼き

dashi

🥗Healthier: vegetable broth

💰Cheaper: water

Vegetable broth is lower in calories and can be more budget-friendly.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce is healthier, while tamari can be a gluten-free alternative.

In a measuring cup or bowl with a spout, add 3 large eggs and break them up.

Add 1 tablespoon of water, 0.5 tablespoon of sugar, 1 teaspoon of Uchi soy sauce, and a pinch of salt.

Gently whisk the eggs with chopsticks in a zigzag motion without incorporating too much air.

Heat the tamagoyaki pan over medium heat and apply a thin layer of oil using a brush or paper towel.

To check if the oil is hot enough, put a drop of the egg mixture in the pan; when you hear a sizzling sound, the pan is ready.

Pour in a thin layer of the egg mixture, pop any air bubbles, and tilt the pan to distribute the egg mixture evenly.

Once the surface is no longer runny, start rolling the egg into a log shape from the far side of the pan.

Push the omelette back to the far side and lightly grease the front side of the pan.

Pour a thin layer of the egg mixture and lift the omelette so the runny egg mixture goes underneath it.

As soon as the new layer of egg is no longer runny, continue rolling the omelette again.

Push the omelette back to the far side and lightly grease the pan.

Continue making the omelette until you are out of the egg mixture.

Press down on the omelette to flatten and shape it into a nice rectangular block against the sides of the pan.

Transfer the tamagoyaki to a bamboo sushi mat and wrap it up while it's still hot.

Let it stand for 5 minutes to allow the residual heat to finish cooking the egg and to cool slightly.

To cook tamagoyaki in a round medium frying pan, grease the pan well and do the sizzle test.

Pour in a thin layer of the egg mixture and quickly tilt the pan to evenly spread the mixture and pop any air bubbles.

When the egg is no longer runny, fold over the left and right sides toward the center to make a rectangular shape.

Then roll the egg into a log shape, repeating the process a few more times to finish making the tamagoyaki.

To serve, cut the tamagoyaki in half crosswise, then cut each half into thirds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens