Japanese Kanto-Style Tamagoyaki (Rolled Omelet)

Ingredients

• 3 Eggs (Large eggs; use 2-3 for a standard home-sized pan)
• 40 ml Dashi (Japanese soup stock; ratio is roughly 20ml liquid per egg)
• 10 ml Mirin (Sweet rice wine)
• 10 ml Sake (Japanese rice wine)
• 1 tsp Sugar (Adjust to taste for Kanto-style sweetness)
• Salt (A pinch, to taste)
• 1 tbsp Vegetable Oil (For greasing the pan; use more for easier rolling)

Steps

1. 1

   Prepare the egg mixture by cracking the eggs into a bowl and adding the dashi, mirin, sake, sugar, and salt.

2. 2

   Whisk the mixture gently to combine without creating too many air bubbles.

3. 3

   Heat a rectangular tamagoyaki pan over medium heat and apply a generous coating of vegetable oil using a paper towel.

4. 4

   Pour a thin layer of the egg mixture into the pan, tilting it to cover the entire surface.

5. 5

   Once the egg is partially set but still wet on top, use chopsticks to lift the edge and roll the egg toward the front of the pan.

6. 6

   Slide the rolled egg to the back of the pan and apply more oil to the empty space.

7. 7

   Pour another layer of egg mixture, making sure to lift the existing roll so the new liquid flows underneath it.

8. 8

   Pop any air bubbles that form with your chopsticks to ensure a dense, even texture.

9. 9

   Roll the egg again, incorporating the new layer into the existing roll. Repeat this process until all the egg mixture is used.

10. 10

    Remove the tamagoyaki from the pan and let it rest for a minute before slicing into thick pieces.

Notes

The chef notes that Kanto-style is sweeter, while Kansai-style is saltier. For beginners, it is recommended to practice with plain eggs before adding fillings like eel (unagi), mentaiko, or spinach. The ratio of liquid to egg is roughly 20ml per egg for a soft texture.

Nutrition per serving

• Japanese
• Breakfast
• Side Dish
• Vegetarian
• Tamagoyaki
• Eggs