Tamagoyaki
Tamagoyaki is traditionally made in a special rectangular pan, but you can also make this Japanese rolled omelet in a regular nonstick pan. Here's how.

Ingredients
- 8 large organic, pasture-raised eggs
- 1 tbs. cane sugar
- 1 tbs. mirin (or dry white wine)
- ¼ tsp. sea salt
- 2 tsp. soy sauce, tamari, or coconut aminos
- 1 tbs. avocado oil
- Cooked white rice, for serving
- Pickled ginger, optional
- Furikake, optional
Directions
STEP 1
In a large bowl, beat the eggs lightly, then whisk in the sugar, mirin, salt, and soy sauce. Place a wire mesh strainer over a bowl and strain the mixture.
STEP 2
Pour the oil into a cup, and have a brush or paper towel for reapplying oil to the pan between layers.
STEP 3
Place a 10-inch nonstick pan over medium-low heat and coat it with some of the oil. Pour about a quarter of the egg mixture into a thin layer on the pan and cook until the bottom is set and the top is soft but not runny, about two minutes, using a rubber spatula to loosen the edges from the pan as it cooks.
STEP 4
Use two spatulas to roll the omelet toward you, then push it to the back of the pan.
STEP 5
Oil the pan quickly and pour in another thin layer of egg, lifting the rolled omelet at the back to get a layer of uncooked egg underneath it. When the new layer has set, bring the rolled omelet toward you to wrap it in the new layer of egg. There should be a bit of uncooked egg on the top of each layer; it will continue cooking as the layers fuse together. Continue until you’ve used all the egg mixture.
STEP 6
For the best shape, wrap the omelet in beeswax wrap followed by a clean kitchen towel (or use plastic wrap). Press gently to shape the omelet into a rectangular slab. Let the omelet sit for 10 minutes or so to allow the residual heat to finish cooking the egg.
STEP 7
Enjoy the tamagoyaki warm or refrigerate it for at least an hour to chill. Serve sliced with cooked rice, pickled ginger, and furikake, if desired.
Photographer: Terry Brennan; Food Stylist: Betsy Nelson
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