Tamagoyaki is a soft, slightly sweet Japanese omelette usually made in a rectangular pan (makiyakinabe). But here’s a twist: you can totally make it in a regular round pan — I did it, and it worked just fine with a little extra technique.
Ingredients:
- 3 eggs
- 1 tsp sugar
- 1 tsp soy sauce
- 1 tsp mirin (or a mix of honey + water)
- A little oil or butter for frying
Instructions:
- Whisk the eggs with sugar, soy sauce, and mirin until smooth. Don’t beat them into a foam — just combine well.
- Heat a nonstick round pan over medium heat. Lightly oil the surface — a brush or paper towel works great to spread a thin, even layer.
- Pour in a thin layer of the egg mixture — just enough to cover the bottom. Let it cook slightly, but don’t let it dry out.
- Start rolling it from one side to the other like a log. Don’t remove it from the pan — push the roll back to the starting point.
- Re-oil the pan, pour in the next thin layer of egg. Now the round-pan trick: some of the mixture will spread around and under the roll — that’s fine! Gently lift the roll with a spatula so the egg can flow underneath.
- Once it sets, roll again, incorporating the previous layer. Repeat until all the mixture is used.
- Remove, cool slightly, slice, and enjoy!
Tips:
- The roll won’t have sharp corners like it would in a rectangular pan, but it’ll still be delicious.
- For extra smooth texture, strain the egg mixture before cooking.
- Serve with rice, soy sauce, or eat it on its own — warm or chilled.
