Tamagoyaki is a Japanese rolled omelette. It is quite sweet, but often used in savory dishes or served as a side for breakfast. You will commonly find it served as tamago nigiri in sushi restaurants. The best sushi restaurants make their own tamagoyaki, while others will purchase frozen tamagoyaki, since it does take some skill to make. I've found that a cast iron griddle works well. In this case, the right tool for the job is essential.
1/4 cup dashi (stock made with kombu -- kelp -- and bonito)
1/5 cup sugar
1 tbsp sake
1 tbsp mirin
canola oil as needed
Oil and heat a cast iron rectangular griddle on low heat.
- Combine the dashi, sugar, sake, and mirin in a small pan and bring to a boil so the sugar has completely dissolved. Remove from heat and allow it to cool.
- In a large measuring cup, beat the eggs.
- Pour the cool dashi mixture into the eggs while beating. Mix until combined.
- Pour a thin layer of egg onto the griddle.
- Once the edges have solidified and the top center is still runny, begin to lift one edge of the egg with a spatula and start rolling the egg onto its uncooked self.
- Roll the egg to one edge.
- Pour another layer of egg and gently lift the previously rolled egg to allow the new egg batter to run underneath it.
- Begin rolling the egg back in the opposite direction.
- Repeat steps 7-8 until you have the desired sized omelette roll. Depending on the size of your griddle, you'll have several rolled omelettes with this recipe.
- Enjoy the tamagoyaki immediately or refrigerate for later!