I'm Biggie: avid cook, speedy lunch packer, mom in San Francisco, & former expat fluent in Japanese. 
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Tutorial: Making tamagoyaki or Japanese rolled egg
Japanese rolled omelette (tamagoyaki or dashimaki tamago) is a classic dish in Japanese bento lunches, popular with children, flexible (you can add things to it like tarako, green onions, nori or sauteed broccoli stems), shapable (hearts, triangles, etc.). But it can be challenging to make until you get the hang of it. I’ve picked up tips and troubleshooting advice from Japanese cookbooks to guide you along the way, and detailed them below in a step-by-step tutorial.
I prefer the flavor of dashimaki tamago (rolled egg with dashi — bonito stock) to plain tamagoyaki as I like the nuance that dashi adds. The dashi does make the uncooked egg mixture more liquidy than with tamagoyaki, so it’s a little more delicate to form. The basic techniques are the same for both, though.
Click for full tamagoyaki tutorial and recipe…
There’s an inspirational video of advanced dashimaki-making techniques by Itasan (Japanese restaurant chef and amateur videographer) here on YouTube. Itasan’s got many other Japanese cooking videos up — have a look. Another thanks to reader Corgi for pointing these out!
| Dashimaki Tamago Ingredients | Tamagoyaki Ingredients |
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(Click any photo to see a larger version.)
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For best results, use a rectangular nonstick pan made especially for tamagoyaki. The small pan on the top holds a max of three eggs, the medium pan underneath can cook four to five. The small pan on top is actually very thin and poor quality (bought for US$1.50 at Ichiban Kan in SF, but I see the same one sold for $10+ on eBay), and offers poor heat control. Seek out a nonstick pan with a thick bottom. Some new pans have a textured nonstick interior so that less oil can be used during cooking. |
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If appearance is less important to you or you just want to try it out without a rectangular pan, you can also use a regular round nonstick frying pan. Inexpensive, slick, relatively new, heavy, nonstick pans perform better with eggs than really high-end pans like All Clad, which are too textured to release eggs easily (tip from Alton Brown’s show on eggs, borne out by my experience). The trick then is to make three thick layers of egg (instead of more) and use a bamboo sushi mat to force the result into shape. The middle will be thicker than the ends because of the shape of the pan, so you can trim the ends after cooling. There’s an illustrated how-to here at JustHungry. |
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Japanese cookbooks advise that the eggs shouldn’t be mixed too much. If the eggs are overbeaten, they can develop a rubbery consistency. Use a left-right circular motion sweeping around the sides of the bowl instead of an up-and-down motion that would incorporate air. Briefly stir up the eggs in a bowl just enough to break up the yolks, then stir in the mixture of dashi, sake, sugar, salt and soy sauce. |
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For beginners, the heat should be on low. |
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If you’re more advanced, you can turn up the heat to medium and be prepared to move quickly. |
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(If you have a nonstick pan, skip to the next step.) Yes, this is the scary shot with all that oil!! If your tamagoyaki pan is regular metal (no nonstick coating), you’ll want to liberally coat the bottom and sides with vegetable oil and drain the excess. You can also dip a folded paper towel into a bowl of cooking oil and use this to mop the pan as below. See the YouTube video here for an example.If using a regular metal pan, oil it first, then put it on the heat. If the pan gets too hot, just remove it from the heat for a moment to cool, then re-oil and proceed. |
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If you’re using a nonstick pan, heat the pan first, then dip a folded paper towel in vegetable oil and wipe the bottom and sides to coat. If the pan gets too hot, just remove it from the heat for a moment to cool, then re-oil and proceed. |
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SPEED TIP: Pour about 1/4 of the egg mixture into the pan and scramble as you would lightly cooked scrambled eggs. |
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Cook the first 1/4 of the egg mixture like scrambled eggs. I find that a rubber spatula is easier to use for cooking and shaping than the chopsticks shown in Japanese cookbooks. Use whichever you’re more comfortable with. |
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Push the first mass of scrambled egg to one side of the pan with your rubber spatula. Don’t worry about what the egg mass looks like at this point — it’ll be buried inside the tamagoyaki. |
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Use a folded paper towel dipped in vegetable oil to thoroughly oil and clean the surface of the pan. When done oiling one side of the pan, slide the egg mass over to the other side and oil the remaining surface. This oiling is crucial to ensuring that following egg layers will release and roll properly. |
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Start building thin layers of egg. Pour a ladleful of egg mixture into the pan and rotate the pan so that it coats the entire bottom. Quickly lift the cooked egg mass up and let the egg mixture flow underneath before putting it back down. This step is crucial in getting the layers to adhere. |
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When the new layer of egg is almost cooked through but still a little wet on top, it’s time to start rolling. |
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Use the spatula or chopsticks to gently flip the egg mass over into the middle, then once more until it hits the end. I find it helpful to let it sit for a couple of seconds after the first flip — it seems to adhere to the egg mass better and makes it easier to make the final flip. If you’re having trouble getting the egg to release from the pan, it may help to gently shake the pan from side to side or to run the spatula around the edges of the pan. If you’re using chopsticks to roll the egg mass, stick one chopstick down into the egg mass lengthwise to roll it neatly, using the second chopstick along the outside. This way you’ll be pulling it onto the egg layer, rather than trying to push it with chopsticks, marring the appearance. |
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For the next layer, be sure to clean and oil the pan thoroughly (including the inner sides) with the oil-soaked paper towel to help the egg release from the pan. |
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After oiling one side of the pan, slide the egg mass over and oil the other side before starting on your next layer. Repeat the process until all of the egg mixture is used. |
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Use the rubber spatula to press the egg mass into shape against the side of the pan. You can also use a small wooden cutting board for the same effect. |
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This is after rolling the final egg layer. I’m using the spatula to neaten up the shape. |
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If the roll seems undercooked or unstable, you may want to turn the roll on its side and cook briefly to firm things up. It doesn’t even have to look perfect at this point! Your safety net is waiting… |
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Turn the finished roll out onto a bamboo sushi mat to neaten up the shape as it cools. You can also use plastic wrap, paper towels, or a Silpat-type baking sheet in place of the bamboo mat (’makisu’). |
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Use your hands and the wrapping (makisu, plastic wrap, paper towels, Silpat, etc.) to forcibly shape the roll however you like. This particular roll’s shape is already fine; a better example of shaping can be seen in the YouTube chef’s video demonstration. If you want round dashimaki, you can put rubber bands around the sushi mat, then let it cool like that. |
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Cool the roll to allow residual heat to cook any undercooked egg and adhere the layers. The benefit of using a bamboo sushi mat (’makisu’) is its ability to let steam escape while it retains its shape — even when suspended over a bowl here for speedy cooling. If you don’t have a makisu, allow it to cool on a cutting board, wrapped for shaping if necessary. |
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When cool, slice and serve. If the eggs are still runny when you cut into it, microwave briefly on medium power to finish cooking. Dashimaki tamago is usually served with a side of grated daikon (Japanese radish) and soy sauce, but I don’t bother when packing it in a lunch. It’s nice when hot, but allow it to cool completely if packing in a lunch to avoid condensation inside the bento box for best packed lunch food safety. |
I made a big dish of dashimaki last year for my husband’s 40th birthday party. It was actually a pretty good make-ahead dish as I was able to knock out 10 rolls the day before, refrigerate them in Tupperware, then just slice and plate them right before the party. It was a big hit — our friends dubbed it “Japanese French toast” and polished it all off in no time.
With tips from Japanese cookbooks Kihon no Washoku Recipe (基本ã®å’Œé£Ÿãƒ¬ã‚·ãƒ”)ã€Washoku no Kihon (和食ã®åŸºæœ¬)ã€Non-No Washoku Hyakka (NON-NO和食百科)。
RELATED POSTS:
- Need for speed: A mommy’s lunch manifesto
- How to pack a bento lunch and use “gap fillers”
- Choosing the right size bento box
- Packed lunch food safety
- Biggie’s list of top speed tips, tutorials and equipment reviews
July 10th, 2007 | Categories: eggs, equipment, glutenfree, lactose free, recipe, tips, tutorial or how to, vegetarian | 
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75 Responses to “Tutorial: Making tamagoyaki or Japanese rolled egg”
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July 10th, 2007 at 8:23 am
AWESOME tutorial biggie! I am going to try to make this again - I have tried twice before and failed miserably. I have the pan from Daiso - I think perhaps I’ll try it tonight using a regular nonstick pan (round) to get the hang of it. Then once I feel good about the whole thing - I’ll try the cheap Daiso one again and see if I can regulate the cooking better on it because I’ll know what I’m doing. Thanks again this is very kind of you to put this up for us!!!
July 10th, 2007 at 8:45 am
Fabulous tutorial! you’ve inspired me to actually give this a try — i’m going to pick up a pan the next time i’m over at my asian market.
July 10th, 2007 at 9:44 am
Hey biggie - thought you might find this interesting? Its in San Francisco.
http://2007.wordcamp.org/
July 10th, 2007 at 10:21 am
I have the thin little tamagoyaki pan, I bought it at eBay two years ago for $5, but I’m also a bit disappointed with the quality. Nevertheless, I get an awesome tamagoyaki every time.
July 10th, 2007 at 11:09 am
You’re the bestest. Thanks for a great tutorial. I’ve been making this for years, never have I used the scramble technique. I’ve been using my bottled soba noodle (no msg) dipping sauce to flavor my tamagoyaki. (fast. and seems like the same ingredients?) Great make-ahead tip!
julie
July 10th, 2007 at 12:29 pm
I have that thin pan, too, and I think it’s quite good, when heated with caution. Then again, I don’t have gas to cook on, I have a glass cheramic stove and it may behave different?
It’s a great tutorial, nicely showing how easy it really is to make a tamagoyaki. Thanks for the recipe, too. ^_^
July 10th, 2007 at 2:57 pm
This is a great tutorial! I tried making tamago before but have failed. I didn’t have trouble rolling the egg but it tasted awful! I think I put in too much sake. I will surely try your recipe & try out my new tamago pan. Thank you.
July 10th, 2007 at 4:14 pm
oh this is so great!!! I always have a problem because my egg always sticks to my pan even if it is liberally covered with oil or I use the paper towel, I assumed the pan just had to get “seasoned” bc it was new but seeing your beautiful eggs and finished product makes me want to try again!
July 10th, 2007 at 5:37 pm
@3 from VanillaCupcake:
Hey, thanks so much for that link — my husband and I are now talking about going together. I think I could get a lot out of the Saturday sessions.
July 10th, 2007 at 5:39 pm
@5 from Julie:
*smacks forehead* Brilliant idea to use bottled soba tsuyu for tamagoyaki!!! *scurries to the refrigerator to dig out a half-used bottle*
July 10th, 2007 at 5:41 pm
@2 from ECB:
Thanks ECB! Hope it works out for you. Practice makes perfect.
July 10th, 2007 at 5:42 pm
@4 from amvn:
I can coax nice-looking tamagoyaki from that little pan as well, but I find it more challenging than my better-quality pan (so maybe not such a good entry-level pan for a beginner).
July 10th, 2007 at 5:46 pm
@6 from TrekkieGrrrl:
It’s still possible to get good tamagoyaki from the cheap, thin pan, but I find with gas burners that it gets definite hot spots because of the thin bottom. Definitely more challenging than my better-quality pan (so maybe not such a good entry-level pan for a beginner?).
July 10th, 2007 at 5:48 pm
@7 from Macky:
Hey, if you managed the rolling okay you’re 95% of the way already! Too much sake sounds yucky — hope you have better results next time.
July 10th, 2007 at 5:51 pm
@8 from lalalady7:
Sometimes I find that actually turning up the heat *a little* helps with the sticking (if I’m quick with the rolling). Or you might want to make sure every inner surface of the pan is getting enough oil as well. In any event, good luck working it out!!!
July 11th, 2007 at 7:35 am
You know, I have a decent square pan, made just for this, but have always been too scared to try and make it. Hm. Maybe I will try it now.
July 11th, 2007 at 5:24 pm
Ok, this was so cool I had to try it.
I used a round pan and didn’t take the time to cool or shape them (The hubs wanted to eat NOW), so they looked a little funky (the middle looked pretty good, the edges were off), but they tasted good.
I found that using two spatulas to flip works better. I used one spatula to loosen the egg that stuck while I turned the egg with the other.
July 11th, 2007 at 10:38 pm
@16 from Callista:
Come on in, the water’s nice and warm! If you’ve already got the pan, may as well try it out…
July 11th, 2007 at 10:39 pm
@17 from EvilXylophone:
Good feedback on using two spatulas! Hope that helps others who’re starting out and have trouble rolling the egg.
July 13th, 2007 at 2:09 pm
This came at exactly the right time as I was telling my husband the night before *literally* that I wanted to learn how to make this.
I have no dashi, what else could I use? I have no soba tsuyu but could totally get some.
Thanks!
July 13th, 2007 at 5:46 pm
ooh this is better than the other tutorials i’ve seen for this! thank you so much!
once school starts again and i start with my bentos again i’ll be making this!
thanks for such a wonderful site!
July 13th, 2007 at 10:16 pm
@21 from Tala:
Thanks, Tala! I spent a lot of time on this; hope it pays off for you.
July 13th, 2007 at 11:24 pm
@20 from kian:
Good timing, then — great! Hope it works for you. If you don’t have dashi, I suppose you could try another kind of stock (chicken, veggie, etc.), but I haven’t tried them out and think the flavor of the dashi is quite nice. Instant granules (hondashi, by Ajinomoto I think) are convenient to have on hand if you don’t want to make your own.
July 15th, 2007 at 3:42 pm
Thank you so much for this fantastic tutorial. I really appreciate the time and effort (and money) you put into sharing and helping others make better-looking, better-tasting, and interesting lunches!
July 15th, 2007 at 10:32 pm
@24 from Sithean>
Hey, thanks for the kind comment! I still have only scratched the surface of speed tips and techniques, though…
July 21st, 2007 at 9:13 am
This is my first tomagoyaki attempt, using this tutorial and a cheapie pan:
http://i162.photobucket.com/albums/t241/littopyro/DSC00495.jpg
Pretty darn good if I say so myself. I used soyasauce, water and sugar because I didn’t have all of the ingredients.
July 21st, 2007 at 9:59 am
@26 from Jenny:
Woo hoo, looks great! Way to go, Jenny!
July 22nd, 2007 at 6:15 pm
Augh, how’d I miss you posting this! [flails]
Your scrambled egg techique is an interesting idea - good way to get the roll started, I can tell. It’s also good having pictures of what the ’still wet, start rolling now’ look of the egg is supposed to be.
I need to get some makisu, the one I got years ago is lost in action somewhere. I tried rolling my rainbow attempt in a heavy towel with some plastic wrap, but didn’t feel like I had much control over it that way - too much wiggle. (Next paycheque, I think.)
I think I might have told you that the Joyce Chen’s also available on the shelf at Cost Plus World Market. It’s smaller in area than I expected, but a nice weight. I’ve got electric, and it seemed to heat evenly and do a good job — except for me not moving fast enough.
BTW, dashi’s so easy to make - instant seems nearly like a waste of money.
Must try out more tamagoyaki [looks determined], even if the kitchen makes me melt.
July 23rd, 2007 at 10:15 am
@28 from Corgi:
I had forgotten about the Joyce Chen tamagoyaki pan at Cost Plus World Market — thanks for the reminder. I seem to remember that it was reasonably priced there, too. Good luck with the tamagoyaki, and let me know how it works out for you!
August 3rd, 2007 at 7:34 am
I just _tried_ to make my first tamagoyaki. Well, I didn’t have any dashi or hondashi, so I just used some normal vegetable stock. And I had to substitute the sake with mirin. But it still tasted pretty good and similar to the egg dishes that I used to get at home, when my mother cooked something Taiwanese/Chinese.
Unfortunately it turned out REALLY ugly *lol* - but that’s okay, as I’m not a good cook anyway and it was my first attempt. Maybe one reason is that I only own small pans that are very cheap and don’t heat up evenly. Didn’t want to invest so much money in tiny pans, as I don’t use them as often as the regular sized ones.
As you mentioned that a beginner should have the heat on low, I tried that first. But that didn’t have any effect on the eggs, so I had to turn it up to medium heat - which was too hot then *smacksforehead*..
Anyway.. Thanks for the tutorial! I’ll be practicing it from now on, as it tasted so good - really want it to look better, so I don’t have to be embarrassed by it’s looks when I finally get to take a bento box out.
August 4th, 2007 at 12:06 pm
@30 from zyna:
I think it’s terrific that you attempted making tamagoyaki for the first time — I like to push myself in the kitchen to try new things too (not with every meal or anything, but often enough that I don’t get bored). Don’t sweat the appearance too much; you’ll get better with practice. And even many of my Japanese mom friends find it difficult to make a presentable tamagoyaki, so you’re in good company!!
August 8th, 2007 at 9:13 am
Hi Biggie! Thanks so much for this tutorial, and the video links… I made my first dashimaki tamago this morning.
I wanted to share this link with you, that has a video of how to make this in a round frying pan: http://wokkingmum.blogspot.com/2007/07/colourful-tamago.html
Basically, instead of moving the omelet to the rounded side of the pan, you keep it dead center. If you fold it neatly, the sides stay straight, and you’re utilizing the full diameter of the pan.
August 9th, 2007 at 9:13 am
@32 from Elaine:
Hey, that’s a pretty nifty link and slideshow — thanks for posting it!
September 5th, 2007 at 11:00 am
[...] your reference, I learned about the basics of tamagoyaki from this post at Lunch in a [...]
September 19th, 2007 at 6:27 pm
Fantastic directions! But my first tamagoyaki experience still didn’t turn out quite right (as expected!). Well, it tasted good though!
September 20th, 2007 at 7:39 am
@35 from Sunshine: Try it a few times and I’m sure you’ll get the technique down. Then again, you could always try the cheater’s version (with no rolling, made in a round frying pan) that I just posted here.
November 5th, 2007 at 9:33 am
I bought the $10 ebay pan, so I hope it’ll be good to practice on before getting my hands on a better quality version! Looking forward to trying your tutorial soon!
November 6th, 2007 at 7:48 am
@37 from Chinchillin: I’m sure the pan’ll work out for you, you may just want to be cautious with the temperature. Hope the tutorial works out for you; let us know!
November 15th, 2007 at 7:24 am
How long can you keep tamagoyaki?
November 16th, 2007 at 10:46 am
@39 from snappiness: I haven’t tested the outer limits in the fridge, but I’d try to eat it up within a day or two. You can also freeze tamagoyaki or frittatas — wrap each slice individually, freeze in a container or freezer bag, and defrost naturally. Convenient for crazy mornings!
November 19th, 2007 at 7:01 am
[...] Tamagoyaki [...]
December 3rd, 2007 at 11:58 am
Thank you so much for the tutorial! I have just finished preparing it and it came out great! (…I mean. I think it did. I’ve never tried *real* tamagoyaki, so I don’t really know what it’s supposed to taste like, but…whatever. I like it! :D)
I used the rubber spatula instead of the paper towel to spread the oil and “wipe”! the pan…but then, I only used two eggs, so I didn’t really need the pan to be perfectly clean…
Thanks again, I love your website!
December 3rd, 2007 at 4:49 pm
@42 from Manuela: Glad that you liked the tamagoyaki, Manuela, and thanks for the kind words! I think you must have a good nonstick pan if the rubber spatula & oil did the trick — I find the oiled paper towel helps more when my nonstick pan starts to get a little dinged up (or when I’m using a lot of eggs or higher heat).
January 19th, 2008 at 4:53 pm
This was fun to read…can you tell me where you found your more substantial tamagoyaki pan? I’ve seen the lighter ones, but want to buy a good one ^__^
February 4th, 2008 at 4:36 pm
Your tutorial is great!I just got the cheaper pan and I am looking foward for testing your recipe!But the omelets seem a bit big is there trick Ican use to make this dish for one person?
February 4th, 2008 at 5:10 pm
@44 from tania: I got my heavier tamagoyaki pan at Kamei (in San Francisco, on Clement Street). I’ve also seen them locally at Nijiya Market sometimes, but a couple of them on Amazon look like they’d be heavier weight than the cheapo ones. (Sorry about the delay in answering your question — it slipped through the cracks on me!)
February 4th, 2008 at 5:12 pm
@45 from Nadeshiko: Thanks! I have two sizes of pan for this — the smaller one produces a smaller omelette for one person. If you only have the large pan, you can just make fewer layers with fewer eggs, producing a skinnier omelette. Remember that you can always make a large omelette, and store the remainder wrapped in the refrigerator for a day or two (or wrap the individual slices and freeze).
February 28th, 2008 at 10:18 pm
[...] Make egg omelettes ahead of time (Frittatas and tamagoyaki Japanese rolled omelette — make, cool, slice, and store in little containers in the fridge or [...]
March 5th, 2008 at 5:30 pm
[...] from the freezer section of a whole foods type grocery in a nearby town. I also make tamago (Tutorial: Making tamagoyaki or Japanese rolled egg | Lunch in a Box: Building a Better Bento) for nigiri. Hope that helps! Have a fun party
__________________ Alyson APL band 12/18/07 [...]
March 10th, 2008 at 4:08 am
Well, I just tried for the second time. I have a cheapo small pan from Daiso, but I can’t get anything else in my city.
My first was a complete failure! The second was better but still too wet I think. I’ve wrapped it in cling wrap in a bamboo mat hoping that it will firm up in the fridge overnight.
On try number 3, I’m going to turn up the heat a little (as a beginner I started on low) in the hope that egg won’t stick as badly.
March 10th, 2008 at 7:59 pm
@50 from alioc: Hmm, that’s too bad. If the layers are staying too wet after rolling, I’d suggest cooking the roll at the end for a little longer over low heat on all sides to help firm things up.
March 11th, 2008 at 3:17 am
As a postscript to my earlier message, the roll firmed up nicely in the fridge, and I then cooked it gently this morning before cooling it to pack. Worked a treat! I think I just need to practise…
March 11th, 2008 at 10:32 am
@52 from alioc: Good to hear that worked out for you. You’ll work the kinks out with time, I think.
June 19th, 2008 at 3:50 pm
[...] large nonstick skillet. Cook until set and remove to a plate (similar to the first steps of making tamagoyaki). Cut into strips. Wipe out skillet (and scrape out if your cheapo nonstick skillet totally blows [...]
August 13th, 2008 at 7:47 pm
My tamagoyaki tends to come out slightly brown in each layer and I was wondering how japanese sushi restaurants make their tamago nigirizushi such a nice yellow. Now I see that you are capable too, am I rolling too late?
August 14th, 2008 at 2:40 pm
@55 from Joyc: Try turning down the heat; this’ll give you more time for each layer to cook and provide a cushion for rolling time. If that fails, roll the layers earlier — the brown means it’s overcooking on the bottom.
October 19th, 2008 at 2:37 pm
can you please explain/clarify a little further about using hondashi? i bought some today and it is like bonito granules. i don’t know how much to use and i don’t know how much water to add… thanks!
October 22nd, 2008 at 7:54 am
thanks for the recipe
November 13th, 2008 at 9:03 am
I just used this recipe, thank you for posting such an easy-to-follow guide!
And my mom loved the sweet taste that the mirin adds
November 16th, 2008 at 6:35 am
Biggie, thanks for this tutorial–I used it last night! The shape wasn’t anything to be proud of (I used a round pan) but it did actually roll. I was surprised at how forgiving the stuff was, actually.
And as a postscript, I found a Western-style pancake flipper more useful for rolling than either chopsticks or a rice paddle
January 6th, 2009 at 12:18 am
[...] pseudo-tamagoyaki - I typically mix 2 eggs, 1 tbsp dashi stock and 1 tbsp sugar and make plain scrambled eggs with it [...]
February 20th, 2009 at 3:30 pm
[...] When I have some time, I want to try and make this traditional Japanese side dish. See a step by step demonstration here. [...]
March 31st, 2009 at 6:30 pm
Hey, Biggie
I’m wondering how we could store this? We’re starting a new routine that involves eating a bigger breakfast everyday, but we don’t have a whole lot of time in the mornings. I’m trying to find ideas for foods I can make ahead and prepare in the morning pretty quickly. Does this freeze well? I think I’ve read or heard somewhere that freezing egg isn’t a good idea..
April 5th, 2009 at 8:15 am
[...] rolled omelette tastes very good. I found tutrial site for the omelette.Tutorial: Making tamagoyaki or Japanese rolled egg | Lunch in a Box: Building a Better BentoJapanese sake “suminoe” was also delicious.suminoe(Japanese)We asked about the [...]
May 22nd, 2009 at 2:56 pm
[...] Usui Tamago-yaki (Thin Egg Sheets), Traditional Version here [...]
June 7th, 2009 at 5:18 pm
[...] in a pan and rolling it (and adding more sheets) until you form a sort of evenly-cooked egg cake. Here’s a lovely one. Mine? Not so lovely. But it tasted good. And I suppose mine is technically [...]
July 23rd, 2009 at 12:05 am
[...] you can tell I got a little too fond with red. The upper bento has some tofu wrapped in bacon, Japanese rolled egg (tamagoyaki), stir fried mixed vegetables. The lower tier has the tomato [...]
July 31st, 2009 at 10:16 am
[...] was my first sucessful tamagoyaki! I used Lunch-in-a-Box’s tutorial to find the major flaws that my process had been getting caught up previously. I cooked it in a [...]
November 15th, 2009 at 5:55 am
I have always wanted to make proper tamagoyaki. If it wasn’t for this tutorial, it never would of worked out for me! I did make one, but the pan was to thin and shallow. it came out to narrow, but I could fit it into my bento!
December 16th, 2009 at 7:46 pm
Just wanted to link a shoutout to one of the best video’s on tamagoyaki. Motokchi has an amazing youtube collection (esp his omurice, amazing). Eggs are among the hardest foods to cook and done well is the mark of a true master, so don’t defeated at the first try.
http://www.youtube.com/watch?v=YLrZZ04KObA&feature=fvw
January 2nd, 2010 at 10:10 pm
[...] Maybe sometime soon I’ll have to try making the even more difficult Japanese omelettes called tamagoyaki, and see if I can magically now make those [...]
January 9th, 2010 at 8:53 pm
i love makeing thes eggs ^_^, but when i make them i use egg white or egg subs lol, i love makeing theis eggs with see weed lol
January 24th, 2010 at 11:10 am
[...] really sure how to make tamagoyaki just by reading instructions? Read a great tutorial on how to do it with step-by-step photos, along with a recipe! (via Lunch in a Box, July 10, 2007) [...]
January 27th, 2010 at 11:06 am
[...] the excellent page that I learned the method from: tamagoyaki. You don’t need a square pan to make tamagoyaki, though non-stick really makes things [...]
April 26th, 2010 at 12:33 am
[...] next dish we have is tamagoyaki, or Japanese-style fried eggs. I used this recipe. I followed it almost exactly, but I didn’t have any dashi, so I just added a bit of water to [...]