Classic, Custardy, Just a Touch Sweet Tamagoyaki Recipe
Prep Time:
5 minutes
Cook Time:
10 minutes
Servings:
2 servings
Ingredients
  • 3 large eggs
  • 2 tablespoons dashi, or ¼ teaspoon instant dashi granules mixed with 2 tablespoons water
  • 2 teaspoons sugar
  • ½ teaspoon soy sauce
  • 1 teaspoon mirin
  • Pinch of salt
  • 1 tablespoon canola oil or other neutral-flavored oil
Directions
  1. Beat eggs in a bowl.
  2. Add dashi, soy sauce, mirin, sugar, and salt. Mix until fully incorporated.
  3. Heat a small pan over medium-low heat. Add oil and coat the pan evenly using a piece of paper towel.
  4. Add just enough egg mixture to cover the bottom of the pan. Rotate the pan to spread the egg mixture evenly.
  5. Pop any bubbles that appear, then roll the egg mixture up in a cylinder, working from one end of the pan to the other.
  6. Scoot the tamagoyaki to one side of the pan.
  7. Re-coat the surface of the pan in oil using the oil-saturated paper towel from earlier.
  8. Add just enough egg mixture to cover the bottom of the pan. Lift the rolled, cooked egg to allow the runny egg mixture to flow underneath it.
  9. Wait a few seconds for the new layer of egg to cook, then start rolling the cooked tamagoyaki in the new layer from one end to the other.
  10. Repeat steps 6–9, creating layers and rolling up the tamagoyaki until there is no egg mixture remaining.
  11. After the final layer, gently press the tamagoyaki against the edges of the pan to neatly seal it.
  12. While the tamagoyaki is still hot, roll it in a bamboo sushi mat or aluminum foil and gently squeeze it into a cylindrical shape.
  13. Cut into ½-inch slices and serve warm, at room temperature, or chilled.