Step into the delightful world of Tamagoyaki, the iconic Japanese rolled omelette. More than just a simple egg dish, Tamagoyaki is a delicate, layered masterpiece characterized by its slightly sweet flavor and springy, moist texture. It's made by thinly layering beaten eggs in a rectangular pan, folding the layers over and over again to create a beautiful, multi-layered log. The main ingredients are typically eggs, Dashi (Japanese stock), sugar, and Mirin (sweet rice wine), resulting in a distinctively savory-sweet profile that sets it apart from Western omelettes.

The rise of Tamagoyaki is closely tied to the shift in Japan's culinary landscape during the Meiji period (1868–1912). Before this era, meat and animal products, including eggs, were generally avoided due to Buddhist influences. However, as Japan opened up to the West and modernized, dietary habits changed rapidly. Eggs became widely accepted and used in cooking. Tamagoyaki quickly gained popularity, especially as a favorite filling in the ubiquitous Bento Box (lunch box) and a beloved topping for sushi (often called tamago sushi). Its neat, uniform shape made it perfect for packing.

The traditional art of making Tamagoyaki requires skill and a specific utensil: a rectangular pan called a Tamagoyaki-ki or Makiyakinabe. Achieving those perfectly tight, uniform layers is considered a sign of a cook’s dedication and precision.

Fun Fact: Tamagoyaki prepared by sushi chefs is sometimes called Gyoku (玉 or King), and its quality is traditionally considered a test of a chef’s skill, often served at the very end of a traditional sushi meal as a sweet finish.

Deutsch: Tamagoyaki (卵焼き

Serves

For 4 Servings Persons Preparation Time ca. 5 Minuten

Ingredients

• 3 large Eggs
• 2 tablespoons neutral-flavored Oil
• 3 tablespoons Japanese soup stock (Dashi)
• 2 teaspoons Sugar
• 1 teaspoon Soy Sauce
• 1 teaspoon Mirin
• 2 pinches Salt

Instructions

• Add the prepared Dashi, salt, mirin, soy sauce, sugar, and **water** to a bowl. Mix them until everything is well dissolved.
• Beat the eggs and pour the seasoning mixture into a medium bowl. Mix the eggs with the seasonings until they are well combined.
• Heat a Tamagoyaki pan over medium-high heat. Brush the pan with a thin layer of oil.
• Pour one-third of the mixed eggs into the pan, covering the entire pan with the mixture. When the egg is half-cooked, carefully roll the egg to one side of the pan.
• Pour the remaining egg mixture onto the empty side of the pan next to the rolled egg. When the newly placed egg is half-cooked, roll the existing rolled egg over the newly placed egg.
• Cut into pieces and enjoy!