Tamagoyaki
Tamago Egg

Tamago is the sweet Japanese omelet that can be used as a topping on a nigiri sushi or as an ingredient in a maki sushi. In Japan the tamago is often eaten as a desert.

Preparation time about 45 minutes.

Recipe for 4 persons.

Vegetarian recipe
  • 6 beaten eggs
  • 125 ml dashi
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 tbsp sake
  • 1 tbsp mirin
  • sesame oil

Kitchen supplies needed: a tamago pan, a bowl, a fork or a whisk, a spatula, paper towel, a knife.

  1. Place the eggs and all ingredients except the oil in a bowl and stir all ingredients together well. Use a fork or a whisk for this.
  2. Heat the oil in the tamago pan. Remove excess oil with paper towels.
  3. Add a little of the egg mixture to the pan to test the temperature. If it sizzles, the pan is hot enough. Add some of the mixture so that the bottom is thinly covered.
  4. Cook over medium heat until the top begins to set and the edges brown lightly.
  5. Fold the omelet towards you. Use a flat spatula for this.
  6. Slide the folded omelet to the far side of the pan (away from you).
  7. Add some oil to the uncovered bottom of the pan. Add enough egg mixture to the pan to cover the bottom. Lift the folded omelette slightly so that the egg mixture runs under the folded omelette.
  8. When the egg mixture sets, fold it towards you. Fold the first roll.
  9. Form the omelet roll by pressing it gently against the raised edge of the pan. Repeat until all the egg mixture has been used.
  10. Remove the pan from the heat and let it cool before cutting.

Recipe created by: daphne

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