Tamagoyaki with mirin, soy sauce and sugar
Tamagoyaki is a classic Japanese rolled omelette featuring layers of eggs enhanced with mirin, soy sauce, and sugar. This sweet and savory dish is perfect for bento boxes or sushi meals.
Cook time 5 min
Prep time 5 min
Ingredients:
2 eggs1/2 tsp mirin
3/4 tsp soy sauce
1/4 tsp sugar
Tamagoyaki is a classic Japanese rolled omelette that is slightly sweet and savory. It's often enjoyed in bento boxes or as part of sushi dishes. This version of Tamagoyaki uses mirin, soy sauce, and sugar to enhance its flavor, making it a delightful addition to any meal.
Instructions:
- In a small mixing bowl, crack the 2 eggs and add the mirin, soy sauce, and sugar.
- Whisk the ingredients together until fully combined and the sugar has dissolved.
- Place your tamagoyaki pan or small non-stick frying pan over medium-low heat.
- Lightly grease the pan by dipping a folded paper towel in a bit of oil and wiping it evenly across the surface.
- Pour a small amount of the egg mixture into the pan, just enough to create a thin layer covering the bottom.
- Let the layer cook until it is mostly set but still a bit soft on top.
- Starting from one end of the pan, use chopsticks or a spatula to gently roll the cooked egg towards the other end.
- Leave the rolled egg in the pan.
- Lightly re-grease the pan if necessary.
- Pour another thin layer of the egg mixture into the pan, lifting the rolled egg slightly to let the new layer flow underneath.
- Once this new layer is mostly set, roll the existing rolled egg back towards the starting side of the pan, wrapping the new layer around it.
- Continue repeating the process of adding a new layer of egg, letting it set, and then rolling, until all the egg mixture is used up.
- You should have a thicker, multilayered roll by the end.
- Allow the rolled tamagoyaki to rest in the pan for a minute to ensure it's cooked through.
- Remove the tamagoyaki from the pan and place it on a cutting board.
- Slice the rolled omelette into even pieces, each about 1-inch thick.
- Serve the tamagoyaki warm or at room temperature.
Tamagoyaki is a delicious and versatile dish that can be enjoyed on its own or as part of a larger meal. With a few simple ingredients and a bit of technique, you can create this tasty Japanese rolled omelette at home. Happy cooking!
Tamagoyaki with mirin, soy sauce and sugar FAQ:
Cooking Tamagoyaki typically takes about 10-15 minutes in total. Each thin layer of egg takes a few minutes to set before rolling, so patience is key.
If you don't have mirin, you can substitute it with a mixture of sake and sugar or use a sweet rice vinegar as an alternative, although the flavor will vary slightly.
Store leftover Tamagoyaki in an airtight container in the refrigerator. It should be consumed within 3 days for best quality.
Tamagoyaki is done when it is mostly set but still slightly soft to the touch. It will firm up as it cools. Avoid overcooking to ensure it remains tender.
Yes, you can use light, dark, or low-sodium soy sauce according to your preference. Just be aware that this may affect the overall flavor and saltiness of the dish.
Cooking Tips:
- Make sure to beat the eggs thoroughly to ensure a uniform color and texture.
- Use a non-stick pan to prevent the egg from sticking and to make rolling easier.
- Cook the egg layers over medium-low heat to avoid burning and to allow the egg to cook evenly.
- Pour the egg mixture in thin layers to make the rolling process easier and to achieve the classic Tamagoyaki look.
- Use chopsticks or a spatula to help roll the egg tightly.
Nutrition Facts
1 ServingsCalories 130kcal
Protein 11g
Carbohydrates 2.09g
Fiber 0.03g
Sugar 1.24g
Fat 9g
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