Tamagoyaki

Preparation

This Japanese rolled omelet is shaped like a log and has many delicate layers. Unlike French-style omelets, the inside is not runny, but remains soft and light. A staple of Japanese-style breakfast or bento—a boxed lunch—tamagoyaki is served sliced and shared with family members. It is slightly sweet and savory thanks to a blend of sugar and soy sauce in the omelet mixture.

*This recipe originally ran stateside on HexClad.com.

1. In a liquid measuring cup with a spout, combine eggs, sugar, soy sauce and 1 tablespoon water. Beat vigorously until sugar dissolves and mixture is well combined; set aside.

2. Fold a paper towel into a small square, then dip into oil; set oiled towel aside.

3. Heat a HexClad Hybrid Japanese Omelette Pan over medium. Grease pan lightly with oiled towel; reserve towel.

4. Test pan heat by adding a small drop of egg mixture. Once sizzling, pan is ready. Reduce heat to low. Pour ¼ cup/60 ml egg mixture into pan, then immediately swirl pan to evenly spread mixture. Pierce any air bubbles with chopsticks. Once mixture begins to set, about 1 minute, use a flexible spatula or fish spatula to lift far end and roll omelet inward. Roll layers tightly, avoiding gaps between, if possible. Push rolled omelet to top of pan.

5. Repeat to make two additional layers, greasing pan before adding ¼ cup/60 ml egg mixture for each layer. Once added, gently lift rolled egg to make sure mixture flows underneath.

6. Transfer tamagoyaki to a cutting board. Once cool enough to handle, slice crosswise into 1-inch/2.5-cm slices.

NOTE: 

Unlike dashimaki tamago, a little bit of color is okay. Tamagoyaki has a more homemade, rustic style.