Tamagoyaki recipe: Make your own Japanese omelet

Tamagoyaki is a classic Japanese dish – a rolled omelet consisting of several thin layers of egg. The combination of egg, dashi, soy sauce, and sugar creates a balanced flavor of sweet, salty, and umami.

Tamagoyaki (卵焼き) literally means "fried egg" and describes an omelet cooked layer by layer in a rectangular pan and rolled into a roll. It is often served cold and is used in a variety of contexts, from breakfast to bento to sushi (as "tamago nigiri"). Sweeter and savory versions exist, depending on the region and personal taste.

• 4 eggs
• 2 tbsp dashi (Japanese fish stock, alternatively: water + ¼ tsp instant dashi)
• 1 teaspoon sugar
• 1 tsp soy sauce
• 1 pinch of salt
• Oil for frying

1. Crack the eggs into a bowl and mix well with the dashi, sugar, soy sauce and salt – but do not over-foam.
2. Heat a rectangular or small round pan (preferably coated) with a little oil.
3. Pour a thin layer of the egg mixture into the pan and swirl to spread evenly. Once the egg is almost set, carefully roll it up from one side.
4. Push the finished roll to the side of the pan, add a little more oil, and pour in another layer of egg. Lift the existing roll slightly to allow the fresh egg to run underneath.
5. Once the new layer has set, roll it up again. Repeat this process until all the egg mixture is used up.
6. Remove the finished roll from the pan, shape it slightly on a sushi mat if necessary, and let it cool slightly. Cut into 1-2 cm thick slices and serve.

Tamagoyaki is often served plain, but can be enhanced in taste and appearance with simple toppings:

• Grated radish (Daikon Oroshi) with a small dash of soy sauce provides freshness and a slight spiciness – a classic in Dashimaki Tamago.
• Sesame (roasted) adds nutty flavor and additional texture.
• Katsuobushi (bonito flakes) as a spicy umami topping, especially popular in savory versions.
• Spring onions finely chopped for freshness and color.
• Nori strips or flakes add a slightly maritime flavor and are particularly well-suited to sushi variations.
• Shichimi Togarashi (Japanese spice blend) adds a spicy kick if desired.
• Miso paste or mayonnaise (used sparingly) as a modern addition, for example in fusion cuisine or in bento boxes.

• A special rectangular tamagoyaki pan makes rolling easier.
• The egg should not be beaten until frothy – this ensures a smooth, even consistency.
• Frying at medium heat prevents the egg from turning brown – tamagoyaki should remain a pale yellow.
• The finished roll can be shaped in a bamboo mat (makisu) before it cools.
• Chopped spring onions or nori strips can be mixed in if desired.