Tamagoyaki (Japanese Rolled Omelet) with Herb Butter

About This Recipe

Tamagoyaki is the rectangular rolled omelet found in bento boxes and sushi counters across Japan, made by pouring thin layers of a dashi-seasoned egg mixture into a rectangular pan and rolling each layer onto the last. This version, inspired by the way many Japanese grandmothers finish rich dishes with a small pat of butter, folds a bit of herb butter into the final roll for extra savoriness -- a small but real departure that keeps the technique honest while adding richness. The technique is entirely about layering: each thin layer of egg is poured, allowed to just set, then rolled toward you and pushed back to make room for the next layer, building up a many-layered log rather than one thick omelet. A rectangular tamagoyaki pan (makiyakinabe) makes this much easier, though a small round nonstick pan works with some folding adjustment. Sliced into thick pieces, tamagoyaki reveals its characteristic spiral layers -- slightly sweet, custardy, and rich from the butter -- and is equally at home in a bento box, alongside rice for breakfast, or as sushi-ya tamago nigiri.

Ingredients

Serves 2

• 4 largeeggs
• 3 tbspdashi(cooled)
• 1 tbspsoy sauce
• 1 tbspmirin
• 1 tspsugar
• 2 tbspunsalted butter(softened)
• 1 tbspchives(finely chopped)
• 1 tspfresh thyme leaves
• 1 tbspneutral oil(for the pan)
• 1 tbspgrated daikon(for serving)

Instructions

1. 1

   Make herb butter

   Mash softened butter with chives and thyme until evenly combined. Set aside at room temperature.

2. 2

   Mix the egg base

   Whisk eggs, dashi, soy sauce, mirin, and sugar in a bowl until smooth, straining once through a sieve for a silkier texture.

3. 3

   Heat the pan

   Heat a rectangular tamagoyaki pan (or small nonstick skillet) over medium-low heat. Wipe with oil using a folded paper towel.

4. 4

   Pour and roll the first layer

   Pour a thin layer of egg mixture to coat the pan. When mostly set but still slightly wet on top, roll it toward you into a log.

5. 5

   Build the layers

   Push the rolled egg back to the far side, re-oil the pan, and pour the next thin layer, lifting the rolled egg so the new layer runs underneath. Repeat until egg mixture is used, dotting a bit of herb butter over one middle layer as you roll.

6. 6

   Shape and rest

   Press the finished roll gently with a bamboo mat or clean cloth while still warm to set its rectangular shape. Rest 5 minutes before slicing.

7. 7

   Slice and serve

   Cut into thick slices with a sharp knife. Serve with grated daikon on the side.

Variations

• •

  Classic version: omit the herb butter for a traditional dashi-forward tamagoyaki.

• •

  Add finely chopped nori or shredded cheese to a middle layer for extra flavor.

• •

  For a savory version popular at sushi counters, reduce sugar and add a pinch more salt.

Storage

Refrigerate wrapped in plastic wrap up to 2 days -- tamagoyaki is traditionally served cold or room temperature in bento boxes, so no reheating is needed. Slice just before serving for the best texture.

Frequently Asked Questions