Tamagoyaki

Name: Tamagoyaki
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 2 servings
Cuisine: asian
Ingredients: 2 large eggs; 1 1/2 teaspoons sugar; Kosher salt; Vegetable oil, for the pan; Grated peeled daikon radish, for serving, optional; Soy sauce, for serving, optional

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Level: Easy

Total: 10 min
Active: 10 min

Yield: 2 servings

There are two basic styles of this Japanese rolled omelet: a dashi version and a slightly sweet version made with a little sugar. The former is fluffier and moister, but the latter is simpler to prepare because you don’t need to make dashi and the egg isn’t as wet, so it rolls up more easily. The omelets are traditionally cooked in special square or rectangular tamagoyaki pans, but a round skillet, preferably nonstick, is possible (although a little trickier). Serve tamagoyaki hot, at room temperature or cold, for breakfast or as a side dish, snack or part of a bento box.

Level: Easy

Total: 10 min
Active: 10 min

Yield: 2 servings

Ingredients

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2 large eggs

1 1/2 teaspoons sugar

Kosher salt

Vegetable oil, for the pan

Grated peeled daikon radish, for serving, optional

Soy sauce, for serving, optional

Directions

Special equipment:

a 7 1/2-by-5 1/2-inch tamagoyaki pan or an 8-inch nonstick skillet

Beat the eggs, sugar, 1/8 teaspoon salt and 4 1/2 teaspoons water in a medium bowl until well combined but not foamy.
Heat a 7 1/2-by-5 1/2-inch tamagoyaki pan (or an 8-inch nonstick skillet) over medium heat. Fold a piece of paper towel, dip it into vegetable oil and use it to grease the pan.
Pour in enough of the egg mixture to lightly coat the bottom of the pan, tilting the pan as needed. Cook until the egg is just set on the bottom but a little underdone on the top, about 1 minute. Using chopsticks or a spatula (see Cook’s Note), roll up the egg from the far end of the pan toward you. If you are having trouble getting the egg to fold over itself, use your fingers or a fork to help it along. When the egg is rolled up, push it to the far end of the pan.
Grease the exposed part of the pan with the piece of paper towel. Pour in enough of the egg mixture to lightly coat the bottom of the pan, tilting the pan as needed. Cook until the egg is just set on the bottom but a little underdone on the top, 30 seconds to 1 minute. Start with the already rolled egg at the far end of the pan and, using chopsticks or a spatula, roll the omelet toward you. Repeat the process until all of the egg mixture is cooked. (For 2 eggs in a 7 1/2-by-5 1/2-inch tamagoyaki pan, you’ll generally form about 4 layers.)
Carefully turn the rolled omelet out onto a cutting board (see Cook’s Note) and slice crosswise into 3/4-inch pieces. Serve topped with grated daikon and/or a drizzle of soy sauce if using.

Cook’s Note

If you are skilled at using chopsticks, try rolling the omelet with them. Otherwise, use a spatula. (You can also find spatulas that are the same width as tamagoyaki pans to facilitate the rolling process.) To create a perfectly uniform, tight shape, you can turn the omelet out onto a bamboo sushi mat or piece of parchment paper. Firmly roll that around the omelet and let it sit for a few minutes before proceeding.