Tamagoyaki is a delicate Japanese sweet rolled omelette that combines beaten eggs with sugar and soy sauce, folded repeatedly in a specialized pan to create a golden rectangular log. Its standout trait is the balance of subtle sweetness and umami layered through precise folding technique.
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Crack the eggs into a bowl. Use chopsticks or a fork to beat the eggs gently so as not to create foam. Into the beaten eggs, add water, sugar, and Kikkoman Soy Sauce.
Using a paper towel, grease the surface of the Tamagoyaki pan, then heat the pan over medium heat. Once the oil is heated, pour in about 1/3 of the egg mixture and spread in the pan evenly. Once the egg mixture is partially cooked to the point it doesn't flow even when tilted, then use chopsticks to lift up the fried egg from the far edge of the pan. Fold the egg toward you. As in the step above, fold the fried egg toward you, rolling it. Move the rolled egg to the far edge of the Tamagoyaki pan. Then, re-grease the surface of the pan using a paper towel. Pour in about 1/2 of the remaining egg mixture. Lift up the near end of the fried egg slightly to allow some of the egg mixture to run underneath it. Once the egg mixture is partially cooked to the point it doesn't flow even when tilted, roll it from the far end back to the near end. Push the rolled egg to the far edge of the pan, then re-grease the Tamagoyaki pan using a paper towel. Pour in the remaining egg mixture, allowing some to run underneath the fried egg. Once the egg mixture is cooked halfway, roll the fried egg to the near end. Lift the fried egg, then press it against the near edge of the Tamagoyaki pan. Once the outer edge turns a little golden-brown, place the fried egg onto a makisu (sushi mat) or paper towel out on a cutting board. Shape the Tamagoyaki by rolling it in a makisu (sushi mat) or paper towel and allow it to sit for 3 minutes. Once it has cooled, cut the Tamagoyaki into bite-sized pieces and serve on a plate. Garnish with grated daikon radish and pour a small amount of Kikkoman Soy Sauce (separate from listed ingredients) on top to eat with the Tamagoyaki!
Using a paper towel, grease the frying pan with cooking oil, then, set over medium heat. Once hot, pour in the beaten egg mixture, stirring thoroughly with a fork, and reduce the heat to medium-low. Once the egg mixture is partially cooked to the point it doesn't run even when tilting the fry pan, use a spatula to slightly lift up and fold the fried egg from one of the side edges. Slightly lift and fold the other side of the fried egg. Similar to the previous step, slightly lift and fold the far edge of the fried egg. Roll up the fried egg from the far side to the side nearest you. Since the area of the egg is large, it might be easier to use a fork or other utensil when rolling the egg here. Once the outer edge turns a little golden-brown, place the fried egg onto a paper towel out on a cutting board. Roll the Tamagoyaki up inside the paper towel, and allow it to sit for up to 3 minutes. Once it has cooled, cut the Tamagoyaki into bite-sized pieces and serve on a plate. Garnish with grated daikon radish and pour a small amount of Kikkoman Soy Sauce (separate from listed ingredients) on top to eat with the Tamagoyaki!
Store cooled tamagoyaki wrapped in plastic wrap in the refrigerator for up to 3 days; serve at room temperature or gently reheat in a pan over low heat.
tamagoyaki pan (rectangular Japanese egg pan)
Tamagoyaki is a Japanese sweet omelette made by rolling thin layers of seasoned egg. It's commonly served as breakfast, in bento boxes, or as a light appetizer, often accompanied by grated daikon radish.
A tamagoyaki pan (rectangular Japanese egg pan) is ideal for achieving the signature shape and even cooking, though the technique can be adapted to a regular frying pan.
Beating gently prevents excess air bubbles that can create an uneven, porous texture and interfere with the clean folding required for this dish.
Fold when the egg is partially cooked to the point it doesn't flow even when the pan is tilted, ensuring it holds its shape without being fully set.
