What kind of oil do you usually use for making this? By the way, how long does a good tamagoyaki last? Wish me luck! Butter some slices of Pullman bread, add mayonnaise, ketchup, and/or mustard, and some thin slices of cucumber. Thanks a ton. Hop on over to our sister site JustBento for more tips! The consistency is also redically different, as vinegar is essentially water while mirin is thick and viscous. To achieve a black-and-yellow spiral effect, put torn pieces of nori over each almost-set egg layer before rolling. My go-to tamagoyaki is the salty-sweet variation I grew up with. 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. Continue moving your roll back and forth across the pan across layers of eggs until you have run out of egg mixture. What exactly is dashi? Like I said we do have some Japanese goods here but they are written in Japanese- and the clerks at the store are Chinese so they only know the Chinese names for these things...so I couldn't ask them anyway. That addition turns basic tamagoyaki into dashimaki, an izakaya classic that’s just-set and served in thick steaming slices alongside a white pile of grated daikon. thanks for the awesome recipe. Thank Maki, my sister has been eager to have me cook tamagoyaki for her but not sure about the layering thing before but its all clear now ^^, thanks for the recipe i didn't have mirin because i live in the sticks with no good asian food markets so i just substituted it with a little bit of whisky and a tiny bit more sugar still tasted pretty good. I'll be trying this out for sure. Heat a skillet over medium heat. Your instructions are fantastic- thanks so much. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. To revisit this article, visit My Profile, then View saved stories. This was delicious! If the going gets rough, you can always use a soft spatula to nudge it into its characteristic rectangular shape. :3 After multiple attempts, I was able to make one that was immaculately yellow without the toasted brown parts. :). I want to make this to put in a lunch box, but will it be okay to still eat after a few hours of making it? It goes great with steamed rice and the Hebrew National wieners. I accidently did the recipe wrong >-< whoops, lol. I hope it was yummy! I love your recipes and have been making them quite often lately! Now that you have your steaming tamagoyaki, how will you eat it? Day old onigiri + tamoyagi will now be my emergency food :P. That was simple, easy, well written, and all in all made my first time tamagoyaki a hit with even the japanese. Most alcohol is evaporated when heated in cooking, though miniscule amounts may remain. Tip to u all, the thicker you make each layer the easier it will turn but the more like a pancake it will look like :(. Thanks so much; your websites are doing wonders for my homemade Japanese cooking! Second time to cook this! I kind of gave up on bento, but I think that this could still be a fine addition to a lunch box. This allows air to pass under and over it, cooling it faster. A slightly sweet, moist square-shaped egg concoction, tamagoyaki is a bento box staple, as well as being a popular sushi neta (topping). In another bowl, combine the seasonings and mix well. I used to love savory one but now I like both. A variant of tamagoyaki is dashimaki tamago, where some dashi stock is added to the egg mixture. Top with as many slices of tamagoyaki as you’d like. I'm experimenting with it myself. it looks so easy -.- but my cooking skill of 0 seams to remain. I wanted to thank you for posting this website. Keep in mind that light soy sauce is not lower in salt content, just lighter in color. https://www.japancentre.com/en/recipes/20-tamagoyaki-japanese-omelette Thanks for the instructions. I made it...and it turned out AWESOME!