How to make tamagoyaki (Japanese rolled omelet) | EP14 Quick & Easy Asian Food

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.

Crack 4 eggs in a bowl.

Beat the eggs with a pair of chopsticks or a fork until the egg whites and yolks are thoroughly mixed.

Add sugar, a pinch of salt, and season with light soy sauce, then mix well.

Add 1 tablespoon of dashi powder to the egg mixture and mix.

Strain the egg mixture through a strainer (optional).

Pour 1 tablespoon of vegetable oil into the tamagoyaki pan and wipe away most of the oil with a folded kitchen paper towel.

Heat the tamagoyaki pan over medium heat and check readiness by adding a few drops of egg liquid; it should cook nearly immediately.

Pour the first quarter of the egg mixture into the pan and prick large bubbles with chopsticks.

Roll up the egg carefully using chopsticks or a spatula once the edges are set, and push the roll back to the starting point.

Apply oil with a paper towel on the surface of the pan and add the second quarter of the egg mixture, lifting the roll to let the liquid flow underneath.

Repeat the rolling process for the third and final quarter of the egg mixture, ensuring each layer adheres to the previous one.

Once cooked, transfer the tamagoyaki to a sushi bamboo mat and roll it slowly to shape it.

Let the tamagoyaki rest for at least 5 minutes until it is no longer hot, then cut it into half to one-inch blocks.

Cooking Techniques

Equipment Needed

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Allergens