Tamagoyaki rolled omelette
Japan's sweet-savoury rolled omelette, built from thin layers of egg seasoned with mirin and soy, then sliced to show the golden spiral inside.
- Prep
- 3 min
- Cook
- 10 min
- Serves
- 2
- Per serve
- 220 kcal
Ingredients
Method
Whisk the eggs, sugar, mirin, soy sauce and water with chopsticks or a fork until the sugar dissolves and there are no streaks of white, without whipping in air. Pour into a jug.
Heat a tamagoyaki pan or 20 cm non-stick frying pan over medium-low heat and wipe it with a paper towel dipped in the oil. Pour in about a quarter of the egg and tilt to coat. Pop any big bubbles. When the bottom is set but the top is still a little wet, roll the egg from the far side towards you into a log.
Push the log to the far side and wipe the pan with oil again. Pour in another quarter of the egg, lifting the log so the egg runs underneath, and roll it back over the new layer once it's nearly set. Repeat with the rest of the egg in two more layers.
Tip the omelette onto a sheet of baking paper or a bamboo mat, wrap it firmly and press into a neat block while it finishes setting.
Unwrap, trim the ends if you like and cut into 2 cm slices. Serve warm or at room temperature with spring onion and a little soy sauce for dipping.
Tips
- In a round pan, just roll the layers into a log and trim the rounded ends; you get the same spiral.
- Keep the heat gentle. The surface should stay pale yellow, so turn it down if the egg sizzles hard or browns.
- Use tamari instead of soy sauce for a gluten-free version, and check your mirin label.
