Sweet Tamagoyaki (Sweet Rolled Omelet)

Name: Sweet Tamagoyaki (Sweet Rolled Omelet)
Total time: 15 min
Yield: For 2 bentos (1 roll)
Ingredients: Egg 3; Sugar 1 1/2 tbsp; Soy sauce 1/2 tsp; Salt A pinch; Water 2 tbsp; Vegetable oil About 2 tsp; Tamagoyaki pan 1; Paper towels 1 sheet (for oiling)

For 2 bentos (1 roll) · About 15 min
A sweet rolled omelet made with sugar, good for bentos. Roll it in 3 layers in a tamagoyaki pan (a square frying pan).

① Make the egg mix→② Heat the tamagoyaki pan→③ Roll the first layer→④ Roll the 2nd and 3rd layers→⑤ Shape and cool

What to buy

Eggs

Egg3

Check what you already have

Sugar1 1/2 tbspSoy sauce1/2 tspSaltA pinchWater2 tbspVegetable oilAbout 2 tspTamagoyaki panIf you do not have one, a small frying pan works (the shape will be a little rounder)1Paper towels1 sheet (for oiling)

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How to make it

Make the egg mix

About 3 min

Crack 3 eggs into a bowl
Keep the tips of the cooking chopsticks on the bottom of the bowl and move them straight side to side to cut through the whites (do not whip in air)
Add 1 1/2 tbsp sugar, 1/2 tsp soy sauce, a pinch of salt and 2 tbsp water, and mix until the sugar dissolves

How to tell it's doneWhen you lift some with the chopsticks, the egg white doesn't hang down in stringy lumps. It's all the same yellow.

Heat the tamagoyaki pan and oil it

Medium-low heatAbout 1 min

Put 1 tsp vegetable oil in the tamagoyaki pan and heat over medium-low heat
Spread the oil all over (into the corners) with a folded paper towel. Keep the paper towel; do not throw it away
Dip the tips of the cooking chopsticks in a little egg and touch them to the pan

How to tell it's doneWhere the egg touches, it sizzles and turns white right away. If there is no sound, heat a little longer.

Be carefulEgg with sugar burns easily. Do not use high heat. If it smokes, take it off the heat for a moment.

Layer 1: pour in and roll from the back toward you

Medium-low heatAbout 1 min

Pour in 1/3 of the egg and tilt the pan to spread it all over
Pop any bubbles that puff up with the tip of the chopsticks
While the top is still a little runny, roll it from the back toward you with cooking chopsticks, folding it over 3–4 times

How to tell it's doneStart rolling when the edges are set and only the middle of the top is a little runny. It is OK when the rolled egg is gathered at the front. Do not worry if the shape falls apart; this first layer will be hidden inside.

Be carefulIf you roll after the top is completely set, the layers will not stick together and will come apart.

Layers 2 and 3: slide to the back and roll the same way

Medium-low heatAbout 1 min per layer

Slide the rolled egg to the back of the pan
With the paper towel you kept, oil thinly the empty front part (also oil under the rolled egg)
Pour in half of the remaining egg. Lift the rolled egg a little with the chopsticks and let the egg flow under it too
As in step 3, roll from the back toward you while the top is still a little runny
Repeat once more to use up all the egg

How to tell it's doneThe egg is used up, and it has become 1 thick rectangular log. The surface is light yellow to golden brown in places.

Be carefulIf the surface starts to burn brown, turn the heat down. You can also take it off the heat for a moment to cool the pan a little.

Shape it, let it cool, then cut

Heat offCool 10 min

Turn off the heat and press the egg against the edge of the pan for about 10 seconds to shape it
Take it out onto the cutting board. Wrapping it in a bamboo rolling mat or aluminum foil gives it a neat shape
Let it sit about 10 minutes to cool a bit, then cut into 6–8 equal pieces

ReadyYou can see swirled layers on the cut side, and it is set all the way through. For a bento, pack it only after it has cooled completely.

Be carefulFor a bento, do not leave the inside soft and runny. If you close the lid while it is still warm, water drops form and it spoils more easily.

📚 Learn more about this dish

🥬 Ingredient guide

Eggs Shoyu (soy sauce)

🔪 Cutting & cooking tips

Cooling slightly (aranetsu)Heat levels (high, medium, low)Hitotsumami & shoushou (a pinch)

If it didn't work out

The outside burned brownThe heat was too high. Egg with sugar burns easily, so next time keep it on medium-low heat from the start.

It sticks and will not rollNot enough oil, or you poured before the pan was hot. Oil it every time and pour after you hear a sizzle.

The layers come apart or crumbleYou rolled after the top set too much. Next time, roll while it is still a little runny.

Hard and dryCooked too long. After rolling, pour in the next egg right away and work quickly.

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Made by YUU, a teen who loves cooking → About me