Japanese Rolled Omelette with Dashi (Tamagoyaki)
From the MolalaCook kitchen · 烘焙手記
Japanese Rolled Omelette with Dashi (Tamagoyaki)
日式高湯玉子燒
Cook three eggs in four thin layers to make a gently sweet rolled omelette.
▶ Watch the recipe
Before you begin
Lifting the previous roll lets the next layer flow underneath and join neatly.
Method 做法
Season the eggs
Beat the eggs with salt, sugar, dashi and water until combined. Set out the egg mixture and a little oil beside the stove.
Cook the first layer
Heat a rectangular tamagoyaki pan over medium heat and brush lightly with oil. Swirl in about one-quarter of the mixture. When the layer is partly set but still tacky, roll it gently to one side.
See this stage at 2:35 →
Build the layers
Move the roll to the far end. Add another quarter of the egg and lift the roll just enough to let the wet egg run underneath. When it begins to set, roll toward you. Repeat with the remaining two portions.
See this stage at 5:06 →
Slice and serve
Let the last seam set against the pan. Transfer to a board and cut across the roll to reveal the layers. Serve warm or refrigerate and serve chilled.
See this stage at 6:43 →
Watch & bake along
Japanese Rolled Omelette with Dashi (Tamagoyaki)
✦When should I start rolling each layer?+
Tools for this recipe
Mini Silicone Spatula
Use the narrow spatula to scrape down the sides and transfer a small portion neatly.
Mini Stainless Steel Whisk
For blending the eggs with dashi and seasonings.
Little Vintage Dipping Dishes
Set out the measured toppings or seasonings in a small dish before starting.
