While the ingredients in this Japanese classic are simple, it’s the technique that elevates the humble egg into a delicate and multi-layered, rolled omelette. If you have a rectangular frying pan, then you can create the familiar rectangular tamagoyaki block (but don’t worry if not, it will still work in a round pan). The flavourings are endless (try adding a splash of sake, some pickled ginger or a shake of Cooks' Ingredients Shichimi Togarashi) as are the ways to serve it. Slice into bitesized pieces for snacking or bento boxes as we have here, serve atop sushi, or try sandwiched between slices of white bread spread with mayonnaise for a delicious tamago sando.
- Prepare5 mins
- Cook10 mins
- Total time15 mins
Beat together the eggs, rice wine and soy sauce, then stir in the salad onion and sesame seeds.
Brush a 20cm nonstick frying pan with a little oil using a heatproof brush. Pour 1/4 (or 3 tbsp) of the egg mixture into the pan and quickly tilt it, swirling the mixture around to create a thin, even layer.
Once set, gently lift the edge of the omelette and roll it towards you to form a cylinder. Leave at the bottom of the frying pan.
Lightly oil the pan again, then pour in another 3 tbsp mixture, making sure the egg runs beneath the first omelette. Once set, roll the omelette away from you, rolling the second omelette around the first. Repeat with the remaining egg, oiling each time, to create 2 more layers (a total of 4).
Slip the tamagoyaki out onto a board, trim the edges and cut into 6-8 pieces. Serve warm or chilled with a drizzle of sweet soy sauce and the crispy fried onions, if using.
Try topping small mounds of sushi rice with thin slices of tamagoyaki to make tamago nigiri.
If you don’t have a heatproof brush, dip a folded sheet of kitchen paper into some oil then carefully rub it around the pan.