I have wanted a Tamagoyaki pan for the longest time. There are several cheap and cheerful ones on the market but they are all non-stick and to be honest, I just don’t care for the non-stick coating. This past Christmas, JT got me a cast iron Tamagoyaki pan and I love it! Tamagoyaki is described as a sweet yet savoury rolled omelette and it is ever-so moreish! I’ve made quite a few since the day I received this lovely gift and they have all been well received. I used Nami’s recipe over at Just One Cookbook and it’s a keeper. I generally make them for hors d’œuvres but you can easily make a lunch out of them. For Hors D’œuvres, estimate 2-3 pieces per person or about one half of a roll.
Tamagoyaki (Japanese rolled omelette)
Makes one rolled omelette about 5 cm in diameter and 20 cm long (or the width of your pan).
Ingredients:
- 3 large eggs
- 30 mL neutral flavor oil (vegetable, canola, etc)
- 45 mL dashi
- 5 mL soy sauce
- 1 tsp sugar (optional)
- 5 mL mirin
- slice of cheese
Directions:
- Combine the eggs, dashi, sugar (if using) soy sauce and mirin and whisk well.
- Bring the Tamagoyaki pan to medium heat. Brush the entire surface with oil. Pour about 30 mLs of the egg mixture into the pan and tilt to spread the egg mixture evenly. Lay a single slice of cheese onto the omelette allow it to melt.
- Using a heat resistant spatula, begin rolling the thin layer of egg starting from the sloped end of the Tamagoyaki pan and move it back to the sloped end. Brush the entire Tamagoyaki surface with oil again and repeat pouring and rolling until all of the egg mixture has been used.
- Roll the Tamagoyaki in a parchment-line bamboo or plastic sushi mat and hold with elastics for about 5 minutes. Slice into six even slices. Serve warm.
Notes:
- Nami has a great video to show how to accomplish this task; it’s not difficult at all and it doesn’t take long to become quite expert at achieving the perfect Tamagoyaki!
- Nami adds about 2 teaspoons of sugar to her recipe but I reduced it to one, then one time, I totally forgot and didn’t miss it. The mirin is sweet enough.
- To get the cool texture, roll the Tamagoyaki in a bamboo or plastic sushi mat and allow to sit for 5 minutes. I line my bamboo sushi mat with parchment to protect it.
- Serve with finely shredded daikon radish seasoned with a little rice vinegar.
Dear Eva, I’m so late to comment on this post, but I had to tell you how much I am impressed by your tamagoyaki! They look gorgeous ! And I see you took a low-sugar recipe too (if you ever go to Japan, beware : tamagoyaki is really sweet, not sweetish, but very sweet, in most places ! one has to ask if it’s tamagoyaki or dashimaki, dashimaki being the savoury version).
I bought a very very cheap (and light!) non-stick tamagoyaki pan in Japan many years ago and even though I was tempted by the beautiful cast iron ones, my Japanese friend told me to see if I use it that often and then I’d buy the following year… I don’t think I used it more than ten times for the past 5 years, so I’ll stick to it for now (otherwise I don’t have any non-stick pans).
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I’ve had these little rolled omelettes in Japanese restaurants from time to time, and they really are quite a treat. And those pans must be really fun to cook with.
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Wow, this is a complete unknown to me!
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I agree with you on non-stick coatings as they are toxic as well as not durable. I’ve only had Tamagoyaki on sushi. Never tried making them as I don’t own the pan.
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The video I linked in the notes shows how to do it using a round pan!
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YUM! I’ve never tried making this before. It looks so good.
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Congrats on the pan and the great looking omelette. I’ve wanted one for some time but it’s not high on the priority list. PS: I’m ‘frugal’ so I put my sushi rolling mat into a large freezer bag. I just wash the outside of the bag and I’m good to go for the next time. 🙂
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FUn to make and delicious too!
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What fun! I’ve never heard of this or the pan, which is exactly why I love blogging! It’s fun to keep learning new things! The eggs look really cool.
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Hi Mimi, haven’t you seen sushi with the same (or at least similar) omelette on it? Secured with a band of nori?
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I don’t think so!!!
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Mmmmm….looks like a wonderful breakfast or lunch! And I put the pan on my wish list 🙂
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