I bought a bento box last year and it remained cold and empty til I found this site and it's sister- Just Bento! Vary the flavor and look by adding finely chopped green onion or garlic chives, or small bits of nori seaweed. Thanks a ton. However, I'm assuming most people are likely to own a small frying pan, so that's what I've used for the photos here. It goes great with steamed rice and the Hebrew National wieners. To put it in the savory camp, add a splash of dashi. Now, I have never seen mirin in my life, and I have no idea how it tastes, or how its supposed to taste. (I don't have a non-stick pan :P) Tastes just like the sushi shop! Heat up the pan on medium-low heat. I've always wanted to learn how to make Tamagoyaki as I'm addicted to it! Goes good with mini hot dogs lol. It was VERY tasty! By the time the bottom of your egg 'pancake' is done cooking, the top is still liquidy, requiring more cooking time, thus browning the bottom, giving the outer shell a brown, overcooked appearance. Used double the salt and soya sauce by accident. Gently whisk the eggs in a bowl. In another bowl, combine the seasonings and mix well. If it’s 8 p.m. and the pizza shop is closed, I’m probably making tamagoyaki, a squat pillow formed by layers of rolled egg that can be savory or salty-sweet. http://justonecookbook.com/blog/recipes/tamagoyaki-japanese-rolled-omelette/. Where would I be able to find mirin and a sushi rolling mat? Now that you have your steaming tamagoyaki, how will you eat it? 4 eggs is the maximum that's practical to cook in a 20cm / 8 inch standard frying pan. Anyways, I will definitely be making this again. I'm so glad I discovered your website (and Just Bento too! Printable cards for communicating dietary restrictions in Japan, Back to Japanese Basics: The essential staples of a Japanese pantry, Japanese Cooking 101, Lesson 2: Prep and Cook A Great Bowl of Japanese Rice, 20cm / 8 inch (small) non-stick frying pan, A heat resistant brush OR a wad of cotton wool or kitchen paper, for spreading the oil, 1 or 2 forks, or 1 fork and a pair of chopsticks - or if you are skillful one pair of chopsticks. Thanks so much; your websites are doing wonders for my homemade Japanese cooking! I'm really glad someone's written this with pictures! But now I can have it at home becuase I KNOW how too! As long as you're starting out with reasonably fresh eggs, cool the tamagoyaki down completely before packing, and keep your lunch in safe conditions, it should be fine. I think I didn't get enough egg underneath the rolled/cooked egg bit...mine browned too much. Even my sister who doesn't normally like eggs. These usually end up in my mouth right there.). If you are eating this right away you can take it out and serve immediately, but if you're making this for an (o)bento, leave the whole roll in the mat over a raised rim plate or bowl until it's cooled to room temperature. And here is the finished tamagoyaki. Also made the mistake of using artificial sweetener (NOT RECOMMENDED, evil aftertaste!!). I know you mentioned it in a few recipes but I don't know exactly what it is. This makes for very thin layers, and thus requires some patience. they were good, and if you put a little bit more sugar, and let the eggs brown, just a little, they become a little bit crispy XD they were good. my tamagoyakis look a lot better hahahah.. A regular small non-stick frying pan will do. :). it's always great to hear when a recipe here works well! And the brown sugar works wonderfully! I really like dashimaki tamago, which is seasoned with dashi. Lean savory: Use salt and soy sauce, no sugar. If this bothers you, make sure you start rolling as soon as the eggs set. Heat a skillet over medium heat. I didn't have any mirin so I used a couple dashes of vinegar and that seemed to work just fine though :). I have been trying to learning Japaense cooking for years. You can order them online too (even on Amazon Grocery if you're in the US). without the mirin it will lack a little depth of flavor, but it will still taste good. Thanks for this recipie! It wasn't dry and had a bit of onions too. Once your rolled-up eggs are at the other end of the pan, pour in another thin layer of the raw egg mixture. For some weeks ago I learnd how to make onigiri:). It's so easy to make and very delicious! (To me they mean sort of the same thing...) But in any case, a tamagoyaki should last fine until lunch if you make it in the morning, or if you make it the night before and refrigerate it it should be fine too - though in that case you may want to make sure it's cooked through just in case. There is a seafood market not too far from me that may carry fresh, sushi-quality fish. My go-to tamagoyaki is the salty-sweet variation I grew up with. So pretty :) i hope you can post more egg dishes soon! ^_____^ ooishii, Hey thank you vary much for this! Conversely, a big square tamagoyaki/atsuyaki tamago pan is used for making those thick tamagoyaki served at better sushi restaurants. Very yummy! Once you get the hang of making the multilayers of egg, it's very easy to do. I'm slowly amassing the staples of a Japanese kitchen and am very happy to report that I live in a rather uncultured suburban town and in the Asian foods section of my local enormo-chain grocery store I found Mirin, Nori, Rice vinegar (seasoned and unseasoned,)"Sushi" rice and a myriad other essentials to many of your recipes. Restaurant recommendations you trust. Wow! ^_^. I'm really glad someone's written this with pictures! But, it tasted alright in the end, even if it's ugly and more of a lump of egg than a tamagoyaki. My 18-month old LOVES the 'egg sushi' at our local kaiten sushi place.