This tamagoyaki stays soft and silky even when cooled—perfect for your bento box! The recipe is so thoughtfully made and delicious, I'm absolutely in love with it!
Ingredients
1 servings- Eggs2
- Water (or dashi broth)50 ml
- ★Sugarabout 1 tbsp
- ★Mirin1 tsp
- ★Sake1/2 tsp
- ★Saltjust over 1/8 tsp
- ★Salad oilto taste
Directions
20 min- 1
In a bowl, combine 2 eggs, 50 ml water, about 1 tbsp sugar, 1 tsp mirin, 1/2 tsp sake, and just over 1/8 tsp salt. Whisk well with a whisk until there are no lumps of egg white, being careful not to create foam.
- 2
Strain the egg mixture through a fine-mesh sieve, then again through a tea strainer to remove fine bubbles and impurities. Stirring gently with a spoon as you strain will make this more efficient.
- 3
Lightly oil a tamagoyaki pan with a paper towel and heat over medium heat.
- 4
Once warmed, reduce heat to low and pour in one-third of the egg mixture.
- 5
When small bubbles begin to form, use cooking chopsticks to break them while rolling the egg toward you while it's still slightly undercooked. It's easier to roll if you lift the pan off the heat while doing this.
- 6
Slide the rolled egg to the far side of the pan, wipe away any crumbs with a paper towel, oil the pan again, and pour half of the remaining egg mixture under the rolled egg.
- 7
Roll again in the same manner, then cook the remaining egg mixture similarly. You'll make 3 rolls in total.
- 8
At this point, keep the inside slightly undercooked.
- 9
Reduce heat to low and press the sides of the tamagoyaki against the pan with a spatula to cook thoroughly all the way through.
- 10
Pressing firmly as you roll creates a dense, tall tamagoyaki with no gaps.
- 11
If the rolls become misshapen or difficult to manage, the final pressing with a spatula while cooking will help reshape it.
- 12
After turning off the heat, cover with a lid and let steam briefly to prevent undercooking.
- 13
The flavor improves as it cools, making it ideal for bento boxes. It tastes even better when refrigerated.
- 14
If using dashi broth, substitute 50 ml dashi for the water, or add 1/2 tsp instant dashi powder for delicious results.
- 15
When making double the recipe, gradually pour in the egg mixture and roll multiple times for easier handling.
- 16
If browning too quickly, adjust the heat to lower.
- 17
The sweetness will vary depending on the amount of sugar and mirin—start with small amounts and adjust to taste.
- 18
If using an older tamagoyaki pan, use more oil and cook on lower heat for easier results. New non-stick pans are easier to work with.
Tips
Straining the egg mixture creates a smooth texture and improves appearance. The seasoning is set to be slightly sweet, but adjust to your preference.
Nutrition
Per serving- Calories180 kcal
- Protein12 g
- Fat12 g
- Carbs8 g
- Sodium0.3 g
This tamagoyaki stays soft and silky even when cooled—perfect for your bento box! The recipe is so thoughtfully made and delicious, I'm absolutely in love with it!
Ingredients
1 servings- Eggs2
- Water (or dashi broth)50 ml
- ★Sugarabout 1 tbsp
- ★Mirin1 tsp
- ★Sake1/2 tsp
- ★Saltjust over 1/8 tsp
- ★Salad oilto taste
Directions
20 min- 1
In a bowl, combine 2 eggs, 50 ml water, about 1 tbsp sugar, 1 tsp mirin, 1/2 tsp sake, and just over 1/8 tsp salt. Whisk well with a whisk until there are no lumps of egg white, being careful not to create foam.
- 2
Strain the egg mixture through a fine-mesh sieve, then again through a tea strainer to remove fine bubbles and impurities. Stirring gently with a spoon as you strain will make this more efficient.
- 3
Lightly oil a tamagoyaki pan with a paper towel and heat over medium heat.
- 4
Once warmed, reduce heat to low and pour in one-third of the egg mixture.
- 5
When small bubbles begin to form, use cooking chopsticks to break them while rolling the egg toward you while it's still slightly undercooked. It's easier to roll if you lift the pan off the heat while doing this.
- 6
Slide the rolled egg to the far side of the pan, wipe away any crumbs with a paper towel, oil the pan again, and pour half of the remaining egg mixture under the rolled egg.
- 7
Roll again in the same manner, then cook the remaining egg mixture similarly. You'll make 3 rolls in total.
- 8
At this point, keep the inside slightly undercooked.
- 9
Reduce heat to low and press the sides of the tamagoyaki against the pan with a spatula to cook thoroughly all the way through.
- 10
Pressing firmly as you roll creates a dense, tall tamagoyaki with no gaps.
- 11
If the rolls become misshapen or difficult to manage, the final pressing with a spatula while cooking will help reshape it.
- 12
After turning off the heat, cover with a lid and let steam briefly to prevent undercooking.
- 13
The flavor improves as it cools, making it ideal for bento boxes. It tastes even better when refrigerated.
- 14
If using dashi broth, substitute 50 ml dashi for the water, or add 1/2 tsp instant dashi powder for delicious results.
- 15
When making double the recipe, gradually pour in the egg mixture and roll multiple times for easier handling.
- 16
If browning too quickly, adjust the heat to lower.
- 17
The sweetness will vary depending on the amount of sugar and mirin—start with small amounts and adjust to taste.
- 18
If using an older tamagoyaki pan, use more oil and cook on lower heat for easier results. New non-stick pans are easier to work with.
Nutrition
Per serving- Calories180 kcal
- Protein12 g
- Fat12 g
- Carbs8 g
- Sodium0.3 g
Tips
Straining the egg mixture creates a smooth texture and improves appearance. The seasoning is set to be slightly sweet, but adjust to your preference.