Japanese cuisine · Breakfast & Eggs

Tamagoyaki

Japanese rolled omelet, fried layer by layer – slightly sweet, tender and beautifully crafted.

Ingredients · for 2 servings

• 5 eggs
• 2 tbsp dashi (or water)
• 1 tbsp mirin
• 1 tsp sugar
• 1 tsp soy sauce
• 2 tbsp oil
• grated daikon radish, to serve (optional)

Instructions

1. Whisk the eggs with the dashi, mirin, sugar and soy sauce – don't beat until foamy, just combine.
2. Heat a small (ideally rectangular) pan and oil it thinly.
3. Pour in a thin layer of the egg mixture; as soon as it's almost set, roll it up from back to front.
4. Push the roll to the back, oil the pan again and pour in the next thin layer – lifting the roll slightly so the mixture runs underneath.
5. Roll up again and repeat until the egg mixture is used up – the roll grows with every layer.
6. Let cool briefly, cut into thick slices and serve with grated daikon – also a classic served cold in a bento box.