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Tamagoyaki, the rolled bento omelette

The sweet rolled omelette that goes in almost every bento box we pack.

Tamagoyaki is the first thing we teach in the bento class because it looks difficult and is not. It is a thin omelette rolled on itself several times, so each layer sets against the last and you end up with a log you can slice into neat pinwheels. A rectangular pan makes it tidier but a small round frying pan works fine, you just trim the ends.

Method

  1. Beat the eggs with the sugar, soy, dashi and salt. Do not whisk air into them, you want them combined rather than frothy. Pass through a sieve if you want a properly smooth finish.
  2. Heat the pan over a medium low heat and wipe it with oil on a piece of kitchen paper. Keep that paper, you will use it between every layer.
  3. Pour in a thin layer of egg and tilt to cover the base. When it is just set on top but still glossy, roll it away from you into a log at the far end of the pan.
  4. Oil the empty part of the pan, pour in more egg and lift the cooked roll so the raw egg runs underneath it. Let it set, then roll back over the new layer. Repeat until the egg is gone.
  5. Tip the roll onto a sushi mat or a sheet of foil and press gently into shape while it is warm. Cool completely before slicing, or it will fall apart in the box.