Rolled Stuffed Omelette
Tamagoyaki is not made like an omelette but in layers: a thin sheet of egg is set, rolled, the next lot poured in, rolled again — four or five times over. The result is a dense roll with a visible spiral when cut. The secret is small: before each new layer, lift the roll so the raw egg runs underneath. Without that the layers never bond and the roll falls into strips.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 2
- Level
- Medium
- Per serving
- 190 kcal
Ingredients
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What to use instead
Traditionally this uses dashi, the Japanese seaweed stock. Vegetable stock comes close; plain water makes the flavour flat.
Makes: 1 roll, 2 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Mix the egg
Beat the eggs with the stock, sugar, soy sauce and salt. Use a fork rather than a whisk: air bubbles are unwanted here and make the layers uneven.
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Step 2: Strain it
Pass the mixture through a sieve. That removes the chalazae — the white cords beside the yolk that otherwise show as pale specks in the cut.
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Step 3: Heat and grease the pan
Heat a 20 cm pan over medium-low and grease it with oil using a folded piece of kitchen paper. Too much oil is a problem here: the layers slide instead of bonding.
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Step 4: First layer
Pour in about a quarter of the mixture in a thin sheet. As soon as the top sets but is still damp, roll it from the far edge towards you in three or four folds.
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Step 5: Add the next
Push the roll to the far edge, grease the empty part and pour in the next quarter. Always lift the roll with a spatula so the egg runs underneath — that is what bonds the layers.
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Step 6: Repeat
Once the new layer sets, roll back the other way, wrapping the fresh egg around the roll. Repeat with the rest: four layers in all.
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Step 7: Shape and slice
Move the hot roll to a board, wrap it in a tea towel and press gently into a rectangle. After 2 minutes cut into 2 cm rounds and scatter spring onion and sesame.
Tips & variations
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Tip
Keep the heat medium-low. High heat browns the bottom layer and makes it brittle, and tamagoyaki should stay pale yellow right through.
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Swap
Traditionally this uses dashi, the Japanese seaweed stock. Vegetable stock comes close; plain water makes the flavour flat.
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Variation
Lay a strip of nori or chopped spring onion on each layer before rolling for dark rings in the cross-section.
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Storage
Two days in the fridge. Cold tamagoyaki is the classic bento filling and holds its shape perfectly on the way.
Nutrition
| 1 serving | Whole dish 2 servings | |
|---|---|---|
| Energy | 190 kcal | 380 kcal |
| Protein | 13 g | 26 g |
| Fat | 13 g | 26 g |
| Carbohydrates | 4 g | 8 g |
Approximate values calculated from standard ingredient data.
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