4 pieces of Japanese rolled egg Tamagoyaki are served on a oval plate
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4.92 from 12 votes

Tamagoyaki

How to make popular Tokyo street food "Kushidama" aka fluffy and bouncy Tamagoyaki 
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast, Side Dish
Cuisine: Japanese
Keyword: atuyakitamago, dashimakitamago, Japanese rolled egg, tamagoyaki
Servings: 2
Calories: 130kcal
Author: Shihoko | Chopstick Chronicles

Ingredients

Dashimaki tamagao

  • 3 eggs
  • 2 tsp Shirodashi *1
  • 2 tbsp water
  • 1 tsp olive oil

Atsumaki Tamago

  • 3 eggs
  • 2 tsp sugar
  • 1/2 tsp salt
  • 2 tbsp water
  • 1 tsp olive oil

Instructions

  • Crack the eggs into a medium size mixing bowl.
  • Add seasoning (add shirodashi and water for dashimaki or add sugar, salt and water for atsumaki)  and mix them all together gently to avoid too much bubble forming. 
  • Strain the egg mixture through a sieve a few times.
  • Pour about 2tbsp oil (*not listed in the ingredients) in a small bowl and soak kitchen paper and set aside. 
  • Heat 2 tsp olive oil in the frying pan over medium heat till you can feel the heat when you hover your hand over the pan.
  • Pour 1/3 of egg mixture into the pan (you should hear a sizzling sound). 
  • Break any bubbles that have formed with the edge of the chopsticks and scramble gently and slightly .
  • When the surface is solidified a little, fold and push the egg to one end of the pan with chopsticks *2
  • Wipe the empty side of the pan with oil-soaked kitchen paper and pour another 1/3 of the egg mixture into the empty space of the pan.
  • Lift the folded egg up to let the egg mixture run under it.
  • Fold and roll the egg from one side of the pan and wipe the empty space of the pan with the oil-soaked kitchen paper.
  • Pour the last 1/3 of egg mixture and repeat fold and roll. 
  • Turn the heat off and wrap the rolled egg with thin kitchen towel. 
  • Roll the wrapped egg roll with a sushi mat to shape and rest to cool down.*3
  • Once it is cool down slice it 2cm (7.9inch) thick and serve.

Video

Notes

*1 If you can not access to Shirodashi , add 1tsp mirin, 1tsp usukuchi soy sauce and a pinch of salt instead.
*2 Don't worry if the egg is half cooked, it will be cooked through with residual heat when the rolled egg resting in the sushi mat.
*3 place the sushi rolling mat on two chopsticks. It will make air flow underneath to avoid the egg become soggy with steam.
*4 Cooking process are basically same for both Atsuyaki and Dashimaki tamago. Only difference is adding different seasoning in step 2.
*5 The nutritional value is for per serve of Atsuyaki Tamago.
*6 Make Dashi from scratch here
 

Nutrition

Calories: 130kcal | Carbohydrates: 4g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 245mg | Sodium: 1256mg | Potassium: 91mg | Sugar: 4g | Vitamin A: 355IU | Calcium: 37mg | Iron: 1.2mg