Tamagoyaki

Tamagoyaki is a super delicious Japanese omelette. It’s a staple dish in typical Japanese breakfast and a typical Japanese bento box!

What makes it Japanese?

Well, it’s how you make it.

It’s made by rolling thin layers of seasoned eggs together. It sounds intimidating, but it’s really not that difficult. You can also season it however you want! The best part is to really make it your own.

Typically though, adding sugar, mirin, and dashi (fish stock) is the popular way to do it.

However, being a weird kid, I hated that sweetness. As a kid, I thought…. why is it sweet when it’s not supposed to be dessert? I also did not like eggs that much. The only way I ate eggs was sunny side up. Why was I so weird??

A lot of my Japanese friends would say….I miss my mom’s tamagoyaki.

But, obviously, I never feel that because I used to hate it lol. Now I appreciate this dish a lot more. I also love seeing my boyfriends and friends eat it. They tell me it’s the best eggs they’ve had! ugh. How flattering. Like I will make you tamagoyaki everyday??? I just love cooking for people. It truly makes me happy.

Anyways, I still don’t really like sweet tamagoyaki, so I’ll show you how I make mine. If you want to try the sweet one, sorry I’m not your girl🙃

So, here ya go!

Print Recipe

Tamagoyaki

Prep Time1 minute min

Cook Time4 minutes mins

Total Time5 minutes mins

Course: Breakfast, Japanese, lunch

Servings: 2 people

Equipment

• If you have a rectangular, that would be glorious!

Ingredients

• 3 large eggs
• 1 tbsp water
• 1 tsp hondashi (fish stock aka dashi powder)
• 1 tsp garlic powder
• 1 tsp soy sauce
• a pinch salt
• 1 tsp black pepper
• 2 stalks chopped scallions
• olive oil to coat the pan

Instructions

• Break the eggs into a bowl.
• Add water, hondashi, garlic powder, soy sauce, and salt & pepper. Beat them together. (Makes sure you minimize the air incorporated into the mixture!)
• Add scallions and mix.
• Heat your pan on medium heat and add oil to thinly coat the surface.
• Pour 1/3 of the egg mixture into the pan, evenly cover the bottom, and cook till it's not runny on top. (I usually stir a little bit)
  
• Roll the egg from one end to another using a spatula. Make sure you roll it tight by pressing the air out with a spatula. (If you're using a round pan, I suggest you fold the sides of the egg before rolling)
• Pour 1/2 of the rest of the egg and fold. Repeat.
  
• It'll look like this!
  
• Once cooked, cut it in small pieces. Tada!