Tamagoyaki
Omelette japonaise roulée en couches fines, assaisonnée de dashi, soja et sucre.
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Ingrédients
Nutrition
Par portion
Étapes
Mix the eggs
Beat the eggs gently with chopsticks, cutting through the whites rather than whisking in air. Stir in the dashi, sugar, soy sauce, mirin and salt until the sugar dissolves.
- 4 eggs
- 3 tbsp dashi stock
- 1 tbsp sugar
- 1 tsp light soy sauce
- 1 tsp mirin
- 1 pinch salt
✅ C'est prêt quand : mixture is smooth with no streaks of egg white
Heat the pan
Heat a rectangular tamagoyaki pan, or a small non-stick frying pan, over medium heat. Dip a piece of kitchen paper in 1/4 tablespoon of the oil and wipe the pan to coat it lightly.
- 1/4 tbsp vegetable oil
✅ C'est prêt quand : pan is hot and lightly glistening with oil
Cook the first layer
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Add more layers
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Shape and slice
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Mix the eggs
Beat the eggs gently with chopsticks, cutting through the whites rather than whisking in air. Stir in the dashi, sugar, soy sauce, mirin and salt until the sugar dissolves.
- 4 eggs
- 3 tbsp dashi stock
- 1 tbsp sugar
- 1 tsp light soy sauce
- 1 tsp mirin
- 1 pinch salt
✅ C'est prêt quand : mixture is smooth with no streaks of egg white
Heat the pan
Heat a rectangular tamagoyaki pan, or a small non-stick frying pan, over medium heat. Dip a piece of kitchen paper in 1/4 tablespoon of the oil and wipe the pan to coat it lightly.
- 1/4 tbsp vegetable oil
✅ C'est prêt quand : pan is hot and lightly glistening with oil
Cook the first layer
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add more layers
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Shape and slice
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Tamagoyaki became popular in the Edo period, when eggs became affordable and special square pans were invented to roll them. The Tokyo style is sweet, while Osaka's dashimaki tamago is lighter and more savoury, with more dashi.
It's a staple of bento lunchboxes and breakfast tables, and sushi chefs serve a sweet version called tamago on top of rice.
⭐ Why It's Famous
Soft, juicy and gently sweet, it's a little piece of Japanese home cooking that requires real technique to make perfectly.
💡 Fun Fact
Sushi lovers say you can judge a sushi chef by their tamago, because a perfect rolled omelette takes years to master.
Tokyo and Osaka
35.68°N, 139.65°E
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