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Saturday, 7 February 2015

Tamagoyaki (aka Japanese Egg Roll/ Rolled Omelette) 日式蛋卷/玉子烧

Tamagoyaki aka Japanese Rolled Omelette 玉子烧 is a type of Japanese omelette slightly sweet in taste. It is made by combining eggs, salt, sugar, dashi, sake and mirin usually cooked in a rectangular omelette pan, layer by layer. 

However, it can be done using a round non stick pan. Here's how I shape the Tamagoyaki while it's still warm. 

I normally keep this in the fridge for about 10 minutes before I cut. 

This was cooked in a round non stick pan.


3 Eggs 


45g Dashi (Click here for Dashi recipe)

3/4 tbsp Sugar

1 tsp Soy Sauce

1 tsp Mirin

A pinch of Salt

Some oil for cooking

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1. Lightly whisk egg in a bowl. 

2. In another bowl, add in all seasoning, mix to combine.

3. Stir in seasoning to the egg. 

4. Strain the egg mixture.

5. Heat a lightly greased non-stick rectangular/ round pan. When the pan is hot, pour a thin layer of egg mixture into the pan. Tilt to cover the pan. Poke the air bubbles.

6. When the egg is about to cook through (bottom is set but surface still soft), roll up. Move to the side.

7. Grease the pan again, pour another thin layer of egg mixture. Tilt to cover the pan including the bottom of the first omelette. Poke the air bubbles.

8. When the 2nd omelette is about to cook through, roll up with the first omelette. 

9. Repeat step 7-8 to used up all the egg mixture. Remove the egg roll from pan when it's done. Slice and serve. 

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