Tamago Egg
Tamago Egg is a rolled omelet made with eggs, soy sauce, mirin, and sugar. Its layered texture and unique balance of flavours make it both elegant and comforting. It is versatile, served as sushi, in bento boxes, or as part of a Japanese breakfast.
Ingredients
- 4 large eggs
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 tablespoon mirin (Japanese sweet rice wine)
- 2 tablespoons dashi stock (optional, for extra umami)
- A pinch of salt
- 1 teaspoon vegetable oil (for cooking)
Instructions
- Crack eggs into a bowl and beat them until smooth.
- Add soy sauce, sugar, mirin, and dashi if desired.
- Heat a rectangular Tamago pan or non-stick skillet.
- Lightly oil the pan to prevent sticking.
- Pour a thin layer of egg mixture into the pan.
- Roll the cooked layer gently toward one side.
- Push the rolled egg back and add another layer of mixture.
- Repeat the process until all egg mixture is used.
- Shape the rolled omelet and let it rest before slicing.
Notes
- A rectangular Tamago pan creates the best shape, but a round non-stick skillet works as well.
- Resting the rolled omelet for a few minutes makes slicing easier.
- Dashi stock enhances umami flavour, though it is optional.