How to Make Tamagoyaki (Japanese-Style Rolled Omelette)
Active:10 mins
Total:10 mins
Serves:4 servings
Ingredients
Save Recipe
2 large eggs
1 1/2 tablespoons (20ml) homemade dashi or hondashi, or more or less as desired (see note)
1 teaspoon (5ml) usukuchi (light) soy sauce, plus more for drizzling
1 teaspoon (5ml) mirin
An oil-soaked paper towel, folded up into a small bundle, for greasing the pan
Grated daikon radish, for serving
Directions
In a small bowl and using chopsticks, beat eggs until well combined and no visible traces of whites remain. Beat in the cooled dashi, mirin, and soy sauce.
Preheat tamagoyaki pan over medium-high heat until you can feel moderate heat radiating off it when your hand is held an inch or two from the surface (you want it just hot enough that the eggs will gently bubble and sizzle when they hit the pan, but not so hot that they rapidly brown). Holding your greased paper towel between a pair of chopsticks, rub the pan all over with a light coating of oil, including in all the corners (it helps to store the oiled towel nearby in a small dish during the cooking process).
