Everyday Kitchen

Japanese · Breakfast

Tamagoyaki

Draft recipe — not kitchen-tested
Non-vegMedium

Diet: Non-veg

Tamagoyaki is a Japanese dish. Thin layers roll more easily than one thick omelette.

Prep
10 min
Cook
10 min
Total
20 min
Servings
2
Difficulty
Medium
Cuisine
Japanese
Course
Breakfast

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Tamagoyaki. The photograph includes grated daikon, which is not part of this draft.
The photograph includes grated daikon, which is not part of this draft. Representative photograph of Tamagoyaki. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 2

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Eggs

Pan

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; rolling pin; food thermometer; whisk or electric mixer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Mix · About 3 min

  1. Beat 4 eggs, 20 ml water, 10 g sugar, 5 ml soy sauce, ⅛ tsp salt without making much foam; strain if desired.

Roll · About 3 min

  1. Brush a small nonstick pan with some of 15 ml neutral oil. Add a thin layer of egg over medium-low heat. When almost set, roll towards one edge.

Layer · About 3 min

  1. Oil the exposed pan, add another thin layer under the roll and roll again. Repeat until used. Cook until the centre reaches 71°C / 160°F; rest briefly and slice.

    Check: Look for this result: the centre reaches 71°C / 160°F; rest briefly and slice.

Tips

  • Thin layers roll more easily than one thick omelette.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use a round nonstick pan if you do not have a rectangular pan.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Tamagoyaki one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Tamagoyaki?

Thin layers roll more easily than one thick omelette.

What can I substitute in Tamagoyaki?

Use a round nonstick pan if you do not have a rectangular pan.

Can I prepare Tamagoyaki ahead?

Prepare the measured ingredients for Tamagoyaki one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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