ilyadaysRecipes

Japanese basics

Tamagoyaki

Japanese rolled omelet, built from thin layers that are rolled up one after another. Yours is seasoned with sake, mirin and brown sugar, with nori flakes sprinkled on a middle layer so every slice shows a green swirl. Keep the heat moderate: the sugar browns quickly.

1 roll · 2 sides~15 min
Tamagoyaki

Mise en place — set out in the order it goes in

  1. Egg mixture
    Egg mixturebeaten, sugar dissolvedSteps 3–6
  2. Oil + towel
    Oil + towelfor wiping between layersSteps 2, 4
  3. Nori flakes
    Nori flakesStep 5

Prep order — what happens when, and what overlaps

minutes
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Beat eggs with seasonings 3 min
3 min
Heat + oil the pan 2 min
2 min
Layer 1: pour, roll 1.5 min
Push, re-oil 30 s
Layer 2 + nori: pour, roll 1.5 min
Layers 3–4 3 min
3 min
Shape in a mat, rest 5 min
5 min
Slice 1 min
Bowl / counterPan / stoveHands-offBoard

Step by step

  1. Press the chopsticks to the bottom of the bowl and cut side to side through the whites — don't whip.
    Press the chopsticks to the bottom of the bowl and cut side to side through the whites — don't whip.

    1Mix

    3 min

    For this step

    • Eggs3
    • Beat the eggs with the seasonings until the sugar dissolves:
      • mirin 1 tbsp
      • sake 1 tsp
      • brown sugar 2 tsp
      • salt a pinch
      • dashi 1–2 tbsp
    • Cut through the whites with chopsticks rather than whipping — you don’t want foam.
    Mix
    Should look like this
  2. Heat and oil the pan

    2Heat and oil the pan

    medium-low2 min

    For this step

    • Neutral oila little
    • Heat the pan on medium-low and wipe a thin film of oil over it with a folded paper towel.
    • A drop of egg should sizzle gently, not spit.
  3. Pour in about a quarter of the egg and tilt the pan so it covers the bottom thinly.
    Pour in about a quarter of the egg and tilt the pan so it covers the bottom thinly.
    When the bottom has set but the top is still a little wet, roll it from the far end towards you.
    When the bottom has set but the top is still a little wet, roll it from the far end towards you.

    3First layer

    medium-low~1 min
    • Pour in about a quarter of the egg and tilt to cover the pan.
    • Pop any big bubbles.
    • When the bottom is set but the top is still a little wet, roll it from the far end towards you.
    First layer
    Should look like this
  4. Push the roll to the far end and wipe oil over the empty part.
    Push the roll to the far end and wipe oil over the empty part.

    4Push back and re-oil

    medium-low

    Push the roll back to the far end and wipe oil over the empty part of the pan.

    Push back and re-oil
    Should look like this
  5. Pour in the next quarter, then lift the roll with chopsticks and tilt the pan so the raw egg runs underneath it — that's what glues the layers together.
    Pour in the next quarter, then lift the roll with chopsticks and tilt the pan so the raw egg runs underneath it — that's what glues the layers together.
    Once the bottom has just set, sprinkle the nori flakes over the new layer, then roll towards you.
    Once the bottom has just set, sprinkle the nori flakes over the new layer, then roll towards you.

    5Second layer, with nori

    medium-low~1 min

    For this step

    • Green nori flakes1–2 tsp
    • Pour in the next quarter and lift the roll so egg runs underneath it.
    • Sprinkle the nori flakes over this layer, then roll towards you again.
    Second layer, with nori
    Should look like this
  6. Every layer: push, oil, pour, then lift the roll so the egg runs underneath before rolling.
    Every layer: push, oil, pour, then lift the roll so the egg runs underneath before rolling.

    6Repeat

    medium-low2–3 min
    • Push, oil and pour with the rest of the egg — usually one or two more layers.
    • Each time, lift the roll so the new egg runs underneath it before rolling — that’s what glues the layers together.
    Repeat
    Should look like this
  7. Tip the roll onto a bamboo mat, wrap it and press gently into a neat block.
    Tip the roll onto a bamboo mat, wrap it and press gently into a neat block.

    7Shape and rest

    5 min
    • Tip the roll onto a bamboo mat (or a paper towel), wrap it and press gently into a neat block.
    • Leave it for 5 minutes to set.
    Shape and rest
    Should look like this
  8. Cut into 2 cm slices with a sharp knife, steadying the block with a claw grip.
    Cut into 2 cm slices with a sharp knife, steadying the block with a claw grip.

    8Slice

    Cut into 2 cm slices — the nori shows as a green swirl.

    Slice
    Should look like this