Tamagoyaki (Japanese Rolled Omelet)

definitely recommend watching a video, but i used a regular skillet and before rolling i folded the other sides in to create a rectangular shape while rolling.

Better definition of soy sauce necessary - I’ve never seen “white soy sauce “, and “dark soy sauce is, at least on Chinese groceries, the most vommon Asian food stores on Long Island, often as thick as a heavy jam.

Fun. Rather bland. Am wondering what would happen if I sprinkled each layer with a bit of finely grated cheese.

I make this frequently and chill it to use as an ingredient in weekday meals. Sometimes I make it in a bigger pan, with just one or maybe two layers, slide it out on a cutting board to cool it and slice it into "noodles", which look nice piled onto a bowl of rice or ramen. It's great to have in the fridge as a quick and tasty protein addition to a meal. Adding finely chopped seasonal herbs is a good variation.

add an additional 1/2 tsp of sugar to go with the rice vinegar because we have no mirin

I used this yt video from tokyo kitchen as an aid. You can fold in the sides of the egg for each layer when it cooks so that you don't have to cut it off at the end. Also I didn't have mirin so I used 1 tbsp distilled white vinegar with 1/2 teaspoon sugar. Came out great

Review the wonderful series, “Midnight Diner” in Tokyo, NETFLIX, you will probably be able to find the rolled omelet episode on Google, Not a detailed recipe, but charming, and some visual tips.

I believe a tamagoyaki recipe has to include dashi. My mom used instant dashi (Hondashi) when she didn't have the real deal. It adds a unique flavor and makes the tamagoyaki juicier. Using the traditional square pan to make it is quite the challenge.

The art of the omelet is interesting. While I prefer a French omelet, this is certainly a very pretty product when complete. If you later it with thin slices of prosciutto and some freshly shredded hard cheese, it is even better.

This is by far, THE hardest egg recipe to cook I have ever encountered. I purchased the pan, attempted this possibly a dozen or more times. This multi layered egg dish is an art form to achieve.

It would be nice to have links to “mirin” and “dashi” for those of us who have no idea what they are! Thanks. This sounds delicious. It sounds like it could also be adapted to make without the specific ingredients but getting the lovely look and texture.

Another over-fussy NYT recipe. Ditch the mirin and dashi - unnecessary. If you are after the typical sushi restaurant version it is ALWAYS sweet; add a sprinkle of salt (not soy!). Always use non-stick for eggs; even pros do so. Spray with cooking spray, not oil, for even coverage. Medium-low heat and don't be in a hurry; the eggs should NEVER have brown spots. Browning = toughened egg proteins; tamago should be tender. Use a mat to roll/press while warm if appearance is important.

If you do this you could skip the Mirin and just put in about 2t of good Sake. Sake does something wonderful to egg texture that I can't explain. Neutral oil is not as good as a 50-50 mix of sesame oil and unrefined peanut oil. Also consider skipping sugar. Fully coat the pan for each layer (find a video), but don't use any more oil than necessary. Also, you'll get OK results with a saucepan but fantastic even-heat results with something like a Miyaco Geo Tamagoyaki pan.One omelette per 2 eggs.

This video of how to make a Tamagoyaki omelette is so lovely I watch it for fun. I found it after watching Midnight Diner. https://www.youtube.com/watch?v=NTIcJ_tdEJM If you don’t want to click on a strange link, Google Tashimaki Tamago, go to the video that is 6:05 minutes and seconds long. A thing of beauty.

"several" thin layers of egg is critical Rolling might require some practice, but its fairly straightforward, Ohashi...(chopsticks) are perhaps the most versatile kitchen tools around. Work wonderfully as whisk also, minimizing clean up NHK production, Dining with the chef...demonstrates the rolling technique