Soft Tamagoyaki for Bento—Delicious Even When Cold

Name: Soft Tamagoyaki for Bento—Delicious Even When Cold
Ingredients: 2 large eggs; 3 1/2 tablespoons water (or dashi broth) (50 ml); 1 tablespoon sugar, more or less to taste; 1 teaspoon mirin; 1/2 teaspoon sake; scant 1/8 teaspoon salt; as needed vegetable oil,

桃のやさしい薫り @ne8888

I made this tamagoyaki (Japanese rolled omelet) for bento lunches. It stays soft and has a slightly custardy texture, even after it cools.
Recipe background:
I wanted to create a tamagoyaki for bento that would taste great cold, like the ones you find in station bento boxes or at conveyor belt sushi restaurants. To achieve a custardy texture, I borrowed some techniques from making chawanmushi (savory egg custard).

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Ingredients

2large eggs
3 1/2 tablespoonswater (or dashi broth) (50 ml)
1 tablespoonsugar, more or less to taste
1 teaspoonmirin
1/2 teaspoonsake
scant 1/8 teaspoon salt
as neededvegetable oil,

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Steps

1

Add all ingredients except the vegetable oil to a bowl. Whisk well until the egg whites are fully incorporated, but do not beat until frothy.
2

Strain the mixture through a fine mesh strainer, then again through a tea strainer for extra smoothness. (Using a spoon to stir while straining will speed up the process.)
3

Use a paper towel soaked in oil to lightly coat a tamagoyaki pan (or small nonstick skillet). Heat over medium.
4

Once the pan is hot, lower the heat slightly and pour in one-third of the egg mixture.
5

When bubbles appear, pop them with chopsticks. Roll the egg toward you while it’s still slightly runny. (Remove the pan from the heat while rolling. If rolling is difficult, use a spatula.)
6

Push the rolled egg to the far side of the pan. Wipe away any residue with the oiled paper towel, then add half of the remaining egg mixture, letting it flow under the rolled egg.
7

Roll the egg toward you again, just like before. Repeat with the last portion of egg mixture, rolling a total of three times.
8

At this point, the inside should still be a little soft.
9

Lower the heat to prevent burning. Use a spatula to gently press the sides of the omelet against the pan, cooking until the center is set.
10

Tip: Pressing the omelet firmly against the pan with a spatula in both directions will help it become compact, with no gaps, and give it height.
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Tip: If your omelet falls apart while rolling, you can still shape it by pressing it together with a spatula at the end.
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Tip: After turning off the heat, cover the pan with a lid and let it steam for a bit to ensure it’s fully cooked.
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Tip: Straining the mixture makes it smoother, but if you’re short on time, just whisk it very well. Skipping the straining step is fine.
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Let the omelet cool, then chill in the refrigerator. The flavor improves as it sets. I recommend eating it cold rather than freshly cooked.
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For dashi-maki tamago, use dashi broth instead of water, or add 1/2 teaspoon instant dashi granules to 3 1/2 tablespoons (50 ml) water.
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If you’re making a thicker omelet with more eggs, increase the number of times you add and roll the egg mixture for easier rolling.
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If the omelet browns too quickly, lower the heat.
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The sweetness will vary depending on the sugar and mirin you use. Start with less and adjust to taste.
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If you’re using a well-seasoned tamagoyaki pan, use a little more oil and lower the heat for easier cooking. New nonstick pans are generally easier to use.
20

Thank you for choosing this as a 'Recipe of the Day' on April 9, 2012!!
21

This recipe became a trending topic on April 9, 2012. Thank you to everyone who made it!!
22

On July 26, 2012, this recipe reached 100 user reports! Thank you so much to everyone who tried it!
23

Featured in Yahoo! Japan’s 2013 Golden Week picnic bento recipes. Thank you so much!
24

Published in the cookbook 'Cookpad’s Most Popular Recipes: Truly Delicious BEST 100.' Thank you very much!
25

Featured in Cookpad News on September 16, 2014! Thank you so much!
26

Introduced in a Yahoo! JAPAN topic on October 3, 2014! Thank you very much!
27

Featured on Cookpad’s 'Dishwasher Detergent Finish' campaign page on March 31, 2015. Thank you!
28

Inducted into the Hall of Fame with 1,000 user reports on July 19, 2015! Thank you so much to everyone!
29

Featured in Cookpad News on April 13, 2025! Thank you very much!