Cherry & Dennis Recipes
Japanese Tamagoyaki
日式玉子燒
Recipe overview
Tamagoyaki is a Japanese rolled omelette made by rolling many thin egg layers, not an ordinary omelette. Gently mix and strain the egg; roll when mostly set but tender, allowing new egg to flow beneath the roll. No pooling raw egg. Fully set every layer for young children, older adults, pregnant or immunocompromised diners. Eggs, dashi and soy sauce may contain egg, fish, soy and wheat allergens.
01
Ingredients
Main Ingredients
- 8 eggs
- 80 ml Japanese dashi stock
- about 120 g daikon
Egg seasoning
- 1.5 tablespoons, mirin 1 tablespoon, Japanese soy sauce 1 teaspoon, salt 1/4 teaspoon Sugar
Pan oil
- 2 teaspoons cooking oil, thinly before each layer About
Finishing seasoning
- up to 1 teaspoon, for daikon only Japanese soy sauce
02
Tools
- heavy-based pot or wok
- heavy-based pot or wok
- wooden spoon or spatula
- wooden spoon or spatula
- large bowl
- small bowl
- measuring cup
- tablespoon
- teaspoon
- knife
- cutting board
- tongs
- food thermometer
- heat-resistant gloves
03
Steps
Step 1
Check eggs individually
Crack each into a small bowl; discard off odour, colour or shell fragments before adding to large bowl.
Step 2
Mix gently
Mix whites and yolks in one direction without foaming.
Step 3
Combine seasonings
Dissolve sugar in dashi, mirin, soy sauce and salt, then mix gently with eggs.
Step 4
Strain and defoam
Fine-strain egg and skim large bubbles.
Step 5
Preheat and oil
Heat medium-low 30 seconds; oil base, corners and sides thinly.
Step 6
First layer
Add about one sixth, coat base and pop bubbles when bottom sets but top is tender.
Step 7
First roll
Roll far to near in two or three folds; leave roll at near end.
Step 8
Move and oil
Move roll to far end and re-oil empty pan thinly.
Step 9
Add next layer
Add one sixth and lift roll so egg flows underneath; roll again.
Step 10
Repeat layers
Repeat until used; lift pan off heat if too hot.
Step 11
Shape
When set with no pooling egg, shape rectangle briefly in wrapped bamboo mat; rest 3 minutes, fully set for high-risk diners.
Step 12
Slice and serve
Cut 2 cm pieces on clean board; eat promptly or chill and reheat thoroughly.
Common mistakes
- Do not whip too much air into the eggs; use medium-low heat with a thin film of oil and roll each layer while softly set so the outside does not burn before the centre cooks.
Tips
Do not whip too much air into the eggs; use medium-low heat with a thin film of oil and roll each layer while softly set so the outside does not burn before the centre cooks.
