A rolled, layered Japanese omelet seasoned lightly sweet and savory, rolled thin layer by thin layer in a rectangular pan. A bento-box and breakfast-table fixture across Japan.
Whisk the eggs
Beat the eggs in a bowl with the water, mirin, sugar, and soy sauce until smooth.
Heat the pan
Lightly oil a rectangular tamagoyaki pan, or a small non-stick skillet, over medium heat.
Pour the first layer
Pour in a thin layer of the egg mixture, tilting the pan to coat the base, and let it set just until the top is barely wet.
1 minRoll it up
Starting from one end, roll the set egg into a log using chopsticks or a spatula, then push it to one side of the pan.
Repeat the layers
Oil the pan again, pour in more egg mixture, lift the rolled log so the new layer flows underneath it, and roll again.
Shape and rest
Press the finished roll gently with a bamboo mat or folded paper towel to square off the edges, then let it rest before slicing.
3 minNo reviews yet — be the first to cook it.