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Tamagoyaki 卵焼き
4.8 from 56 votes

Tamagoyaki 卵焼き

Tamagoyaki is a Japanese rolled omelette with two seasoning styles: Dashimaki, flavored with shirodashi broth, and Atsumaki, sweetened with sugar and salted. The egg mixture is gently cooked in layers, folded repeatedly for a tender, slightly sweet or savory rolled omelette commonly served in sushi or breakfasts.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 2
Calories: 130 kcal
Course: Side Dish, Breakfast
Cuisine: Japanese

Ingredients

Dashimaki tamagao
  • 3 egg
  • 2 tsp shirodashi *1
  • 2 tbsp water
  • 1 tsp olive oil
Atsumaki Tamago
  • 3 egg
  • 2 tsp sugar
  • 1/2 tsp salt
  • 2 tbsp water
  • 1 tsp olive oil

Instructions

    Cup of Yum
  1. Crack the eggs into a medium size mixing bowl.
  2. Add seasoning (add shirodashi and water for dashimaki or add sugar, salt and water for atsumaki)  and mix them all together gently to avoid too much bubble forming. 
  3. Strain the egg mixture through a sieve a few times.
  4. Pour about 2tbsp oil (*not listed in the ingredients) in a small bowl and soak kitchen paper and set aside. 
  5. Heat 2 tsp olive oil in the frying pan over medium heat till you can feel the heat when you hover your hand over the pan.
  6. Pour 1/3 of egg mixture into the pan (you should hear a sizzling sound). 
  7. Break any bubbles that have formed with the edge of the chopsticks and scramble gently and slightly .
  8. When the surface is solidified a little, fold and push the egg to one end of the pan with chopsticks *2
  9. Wipe the empty side of the pan with oil-soaked kitchen paper and pour another 1/3 of the egg mixture into the empty space of the pan.
  10. Lift the folded egg up to let the egg mixture run under it.
  11. Fold and roll the egg from one side of the pan and wipe the empty space of the pan with the oil-soaked kitchen paper.
  12. Pour the last 1/3 of egg mixture and repeat fold and roll. 
  13. Turn the heat off and wrap the rolled egg with thin kitchen towel. 
  14. Roll the wrapped egg roll with a sushi mat to shape and rest to cool down.*3
  15. Once it is cool down slice it 2cm (7.9inch) thick and serve.

Notes

  • If shirodashi is unavailable, substitute with 1 tsp mirin, 1 tsp usukuchi soy sauce, and a pinch of salt.
  • Do not worry if the egg is half cooked when folded; residual heat will finish cooking as it rests in the sushi mat.
  • Using a sushi rolling mat propped on chopsticks allows air circulation to prevent sogginess from steam.
  • The cooking process is the same for both Atsumaki and Dashimaki; only the seasonings differ.
  • Nutrition information provided is per serving of Atsumaki Tamago.
  • You can make dashi broth from scratch if preferred for authentic flavor.

Nutrition Information

Calories 130kcal (7%) Carbohydrates 4g (1%) Protein 8g (16%) Fat 8g (12%) Saturated Fat 2g (10%) Cholesterol 245mg (82%) Sodium 1256mg (52%) Potassium 91mg (2%) Sugar 4g (8%) Vitamin A 355IU (7%) Calcium 37mg (4%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 130

% Daily Value*

Calories 130kcal 7%
Carbohydrates 4g 1%
Protein 8g 16%
Fat 8g 12%
Saturated Fat 2g 10%
Cholesterol 245mg 82%
Sodium 1256mg 52%
Potassium 91mg 2%
Sugar 4g 8%
Vitamin A 355IU 7%
Calcium 37mg 4%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.