Tamagoyaki (Japanese Omelette/Egg Roll) 玉子焼き
Tamagoyaki (玉子焼き) is normally sweet and is popular not only as a side dish for lunch boxes and Japanese breakfast. Recently, it is used as a filling of sandwich.
Tamagoyaki (玉子焼き) is a sweetened egg rolled omelette that has golden yellow color and unique shape. Yes, it’s like a pillow (before cutting!)
Tamagoyaki has both sweet and savory taste and is loved by young to the old here in Japan.
You might have tasted this Japanese style egg roll as a side dish in a bento box or as one of the appetizer of Japanese breakfast or atop of sushi.
Nowadays, you can see Tamagoyaki in a sandwich.
Tamagoyaki is rolled thin omelettes so that it has several layers. It looks easy and simple to make Tamagoyaki but making Tamagoyaki for the first time might be a littble bit tricky.
But no worries! You might need to practice a few times and you will soon be a Tamagoyaki master! (Please try some of my Tamagoyaki recipes!)
What is difference of Tamago (玉子) and Tamago (卵)?
Birds that are used for food (cooked) are called 玉子. Biological meaning such as fish and insects or that are eaten raw from birds are called 卵.
People also confuse about the names of Tamagoyaki(卵焼き), Atsuyaki Tamago（厚焼き玉子）, and Dashimaki Tamago（だし巻き玉子）.
– Tamagoyaki : Japanese omelette/Egg roll in general.
– Atsuyaki Tamago : thick egg roll with firm and dense texture
– Dashimaki Tamago : egg roll with dashi in it. It has much more refined, juicy, silky, and flavorful.
What is great about making Tamagoyaki at home is that you can create your own Japanese omelette. You can add various ingredients such as Shirasu (small fish), Nori seaweed, Sakura-ebi (dried small shrimps), green pepper or other veggies, salmon flakes and ground meat etc.
About Japanese omelette pan
In Japan, there is a special pan designed for making this egg roll. It’s also curious that rectangular shape pan is common in Kansai (West Japan) and square shape pan is common in Kanto (East Japan).
How to make Tamagoyaki?
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Editor’s Note: This post was originally published on August 4th, 2013. The post has been updated in October 27, 2020 with more information for the dish and with new images.