Tamagoyaki

Method

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1. Beat the eggs with the dashi, mirin, sugar, soy and salt, then strain through a sieve to remove the chalazae and any lumps.

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2. Heat a rectangular tamagoyaki pan, or a small square frying pan, over medium-low heat. Oil it with a folded paper towel and keep that towel to hand.

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3. Test the heat with a drop of egg — it should sizzle faintly, not violently.

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4. Pour in a thin layer of egg, about a fifth, and tilt to cover the base. Pop any bubbles with your chopsticks.

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5. When the surface is set but still glossy, roll the egg away from you into a log at the far end of the pan.

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6. Oil the exposed pan, pour in another thin layer, and lift the existing roll so the raw egg runs underneath it.

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7. When that layer is just set, roll the log back over it towards you. Repeat until all the egg is used, alternating direction each time.

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8. Turn out onto a bamboo mat, roll tightly and let it rest 3 minutes to square off, then slice into 2 cm blocks and serve with grated daikon.

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Chef’s Tips

• A rectangular pan makes this dramatically easier, but a small round pan works if you trim the ends afterwards.
• If the egg browns, the pan is too hot. Lift it off the heat for twenty seconds rather than adjusting the dial.
• For dashimaki tamago, double the dashi and drop the sugar — a wetter, more savoury version served in Kyoto.

Pairing Suggestions

• Steamed rice and miso soup, as breakfast
• Inside a bento with pickles and rice
• Green tea

Storage & Reheating

Keeps 2 days refrigerated and is designed to be eaten cold or at room temperature, which makes it ideal for lunchboxes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.