You do not need a rectangular tamagoyaki pan, but it makes the shape cleaner. A small round pan (18-20cm) produces an oval roll that's equally delicious. The technique is the same.
What You Need
- 3 large eggs
- 2 tbsp dashi
- 1 tsp mirin
- 1 tsp soy sauce
- ½ tsp sugar
- Neutral oil for the pan
Optional additions:
- 1 tsp katsuobushi (bonito flakes) mixed into the egg
- 1 tbsp finely sliced nori
- Small amount of shiso, minced
How to Make It
Beat the eggs: Whisk eggs with dashi, mirin, soy sauce, and sugar. Do not over-beat — you want the eggs loosely combined, not frothy. Strain through a fine-mesh sieve into a pourable container (a measuring cup works perfectly).
Heat the pan: Over medium heat, brush your tamagoyaki pan or small skillet with oil. The pan is ready when a drop of egg sizzles immediately.
First layer: Pour about ⅓ of the egg mixture into the pan. Swirl to cover the surface. As it begins to set (still slightly wet on top), use chopsticks or a spatula to fold it toward you in thirds — like folding a letter. Push the roll to the far end of the pan.
Second layer: Re-oil the exposed pan. Pour another ⅓ of the egg mixture under and around the roll. When this layer begins to set, fold it back toward you, using the existing roll as the core.
Third layer: Repeat with remaining egg. You should now have a compact multi-layered roll.
Shape: Transfer to a bamboo sushi mat or kitchen towel. Roll and press into a tighter rectangular shape. Hold for 1-2 minutes.
Cool and slice: Let rest 5 minutes. Slice into rounds with a sharp knife.
Serve at room temperature as banchan, in bento, or alongside rice.
From our Tokyo Meets Tuscany collection.