Japanese Tamago Egg Recipe - Allrecipes.com
Japanese Tamago Egg Recipe
  • READY IN 25 mins

Japanese Tamago Egg

Recipe by  

"Tamago egg is classic Japanese folded omelet sometimes called tamagoyaki. The omelet is sweet, has a light texture, and works well when served over sushi rice and with soy and wasabi sauce for dipping. Tamago is the Japanese word for egg. Mirin is sweet rice wine and dashi is traditional Japanese soup stock (make from kelp or shiitake). These ingredients are now carried in most larger grocery stores or at Asian markets."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. Beat eggs thoroughly in a bowl; whisk in dashi stock, sugar, mirin, and soy sauce until sugar has dissolved.
  2. Place a nonstick skillet or omelet pan over medium heat. Oil the pan with vegetable oil. Pour a thin layer of egg mixture into the hot pan and swirl to coat pan.
  3. When egg layer is firm on the bottom but still slightly liquid on top, lift up about 1 inch of the edge of the omelet with a spatula and fold end over remaining egg layer; continue rolling the omelet to the end and push the roll to the edge of the skillet. Oil the skillet again if it looks dry; pour another thin layer of egg into the skillet and lift the roll to let the egg flow underneath the omelet roll. Fold the omelet roll over the new layer of egg, continuing to roll to the end as before. Push omelet to edge of skillet.
  4. Pour a new egg layer into the skillet, oiling the pan if needed. Roll the omelet over to incorporate the next egg layer into the roll. Pour new layers and roll into the omelet until all egg mixture has been used. Remove omelet to a serving platter and cut into 6 equal pieces to serve.
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Footnotes

  • Cook's Note:
  • It is best to use a Tamago pan, which is a 5x7-inch square nonstick frying pan, but any small pan will work--you just won't have square ends on your finished omelet-- but no effect on taste.
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Reviews More Reviews

Aug 06, 2012

Good stuff. I personally feel that wrapping the slices with nori (seaweed used for onigiri) makes it taste better.

 
Aug 13, 2013

Good recipe. Had to substitute a milder fish sauce for the dashi stock, because I was out. oh no! but the recipe tasted good otherwise.

 

7 Ratings

Dec 12, 2013

Great alternative for my kids lunches! they loved it and now request them weekly!

 
Jun 19, 2014

Well I don't have dashi but I made the dish with everything but that and it turned out fabulous. It's super easy and delicious. Also I used a large round non stick pan it worked perfectly. No need to hunt down a tamago pan.

 
Apr 02, 2014

Smells amazing while you're cooking and it tastes even better. Although I substituted dashi stock and sweet wine with seasoned rice vinegar. Still worked out great although the color of my version is quite as yellow. Not sure if that is due to cooking it too hot or from my cast iron skillet.

 
Aug 24, 2014

Very tasty! I substituted chicken stock with a little fish sauce for the dashi, and served it on top of sushi rice patties with a strip of nori around each piece. This one is going into my recipe notebook.

 

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Nutrition

  • Calories
  • 63 kcal
  • 3%
  • Carbohydrates
  • 2.6 g
  • < 1%
  • Cholesterol
  • 141 mg
  • 47%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 87 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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