Tamagoyaki recipe.

Vegetus. A way of life.

Tamagoyaki is, very simply, rolled-up Japanese-style omelette. It can be eaten by itself as a snack, as wingman to a main dish, as part of a bento, or chopped up and plonked on top of sushi. Sweeter than its western counterpart, tamagoyaki is addictive in both flavour and method of construction. Yes that’s right: construction. There is something immensely satisfying about rolling up layers of omelette and getting them to fuse together. It’s devilishly difficult the first time around, but gets easier with practice. Have a go – the payoff is immense!

Ingredients (serves 2 as a side)

Eggs (x3 large ones)
Soy sauce (x1.5 tsp)
Sugar (x1.5 tsp)
Kelp dashi powder (x1 tsp)
Water (x2 tbsp cold, x1 tbsp boiling)

Specialist equipment

A small, rectangular frying pan (or makiyakinabe)


1. Make the kelp dashi: Add the water (both cold and boiling) to a bowl (total: 3…

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3 thoughts on “Tamagoyaki

  1. Vegetus September 24, 2014 / 9:58 pm

    Cool blog and a VERY cool and clever name! Thanks for the re-post!


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