Tamagoyaki or Japanese style egg omelette is a dish that is both super simple and super difficult to make. When you brake it down it’s just rolled up egg but getting it to this amazing spongy rolled up omelette can be quite a daunting task. It’s sort of like making a crepe pancake but then rolling it into a log before it’s completely cooked through and then rolling it into another semi-cooked crepe. Lol. You still with me? Just give it a try. I’d say the most important thing is to have patience, don’t rush the rolling but don’t be to slow either otherwise the layers won’t adhere to each other.
In Japan tamagoyaki is served on it’s own, for breakfast, as nigiri, in rolled sushi, as a side in bento boxes and sometimes it’s even served as a snack in izakaya’s. I love to eat it with my “special sauce” a sprinkle of bonito flakes (smoked dried tuna flakes) and a steamy bowl of rice. Recently, in my attempt to reduce my intake of meat, I’ve discovered it’s also quite tasty with nutritional yeast flakes. Of course it’s not the same but it does add a massive injection of umami flavor.
For my “special sauce” all you really need to do is mix Japanese mayo with some finely chopped spring onions. Don’t have any Japanese mayo? Not to worry. As Japanese mayo is slightly more sour and sweet than western mayo, all you need to do is add a bit of sugar and vinegar to your regular mayo and you’re good to go ; )
Ingredients (serves 2)
1 tbsp vegetarian dashi
1 tbsp soy sauce
0.5 tbsp sake
1 tsp sugar
nutritional yeast flakes/ bonito flakes
2 tbsp Japanese mayonnaise
1 sprig of spring onions, chopped
In a medium bowl mix together the dashi, soy sauce, sake and sugar. It should taste a little sweet but salty at the same time.
Now whisk in the eggs and you’ll get a slightly runny mixture.
Lightly oil the frying pan and place on low heat.
Pour some of the egg mixture in the pan and slightly tilt the pan to get a tin layer all over. Very gently roll the egg into a log. Don’t wait until the layer is completely cooked through as you need some of that gooey egg to adhere to your log. If it does cook before you finish rolling simply add a little bit of egg mixture to glue things together.
Now your log has reached the opposite side of the pan, pour some more egg mix in and do it all over again. However this time you will very gently roll your existing log back across the the newly poured egg layer all the way to the other end of the pan.
You can continue this over and over again but usually I just stop at 2-3 layers.
Top up with the “special sauce” and some nutritional yeast flakes and dig in.
If you liked this recipe, be sure to check out my other recipes here.