Tamagoyaki Recipe

Name: Recette Tamagoyaki
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 4
Ingredients: 3 oeufs; 6 cl de dashi; 1 pincée de sel; 1 cuil. à café de mirin; 1 cuil. à café de sauce soja claire usukuchi; Huile végétale; 50 g de daikon râpé (facultatif); Une poêle à tamagoyaki

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Portion

Preparation time

10 minutes

Cooking time

2 minutes

This is the rolled Japanese omelette, made in a special pan fortamagoyaki, which is essential for obtaining a perfect rectangular shape. Its taste is slightly sweet and salty. It can be served with grated daikon.

Ingredients

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Instructions

Combine eggs, salt, mirin, soy sauce and dashi.
Place the pan on the heat. Pour oil over the bottom and edges of the pan with folded paper towels.
When the pan is hot, pour in a quarter of the egg mixture and spread it like a pancake over the entire surface of the pan, tilting it. When small bubbles appear, pierce them with your chopsticks and take the top edge to roll towards you. Slide the rolled omelette to the other end of the pan.
Oil the bottom of the pan. Pour in a third of the remaining egg mixture. Lift the rolled-up omelette to spread the mixture evenly underneath. When the surface of the omelette is 70% cooked, roll the "crêpe" back towards you.
Repeat the operation. When the thickness of the omelette has almost reached the height of the frying pan, press it tightly against the edge to give it a rectangular shape. Repeat until you've used up all the egg mixture.
Place a maki roll on the pan. Turn the pan over to place the omelette on the roll without damaging it. Give it a nice rectangular shape by pressing it down with the roller. Leave to rest before cutting. Serve at room temperature.

Recipe notes

Tamagoyaki, a sweet and savory Japanese omelet, is an emblematic dish of Japanese cuisine. Traditionally, it is prepared in a rectangular pan called a "makiyakinabe" or "tamagoyaki pan", which creates the omelette's characteristic layers.

In Japan, it's common for apprentice sushi chefs to spend several years perfecting the art of preparing tamagoyaki before moving on to making the sushi themselves. This practice is not only a test of patience, but also a means of assessing the apprentices' precision, attention to detail and culinary skill.

In some top sushi restaurants, tamagoyaki is often considered a final test for apprentice chefs. If the omelette is judged perfect by the sushi master, the apprentice is then considered ready to prepare sushi for customers. This tradition underlines the importance of the omelette in Japanese culinary culture, and its role as a symbol of skill and dedication.

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