Tamagoyaki is a classic Japanese rolled omelet made by cooking seasoned eggs in thin layers and rolling them together to create a tender, delicate texture. This version uses dashi and mirin for authentic flavor while maintaining a balanced sweetness. It is sized specifically for the HexClad Japanese Egg Pan.

Ingredients

• 3 large eggs
• 1 1/2 tablespoons dashi
• 1 teaspoon Japanese soy sauce
• 1 teaspoon mirin
• 1/2 teaspoon granulated sugar
• Neutral oil, as needed for greasing

Instructions

1. Crack the eggs into a medium bowl. Add the dashi, soy sauce, mirin, and sugar. Whisk gently until fully combined without incorporating excess air, then strain through a fine-mesh sieve into a measuring cup with a pouring spout.
2. Fold a paper towel into a small square and lightly saturate it with neutral oil.
3. Preheat the HexClad Japanese Egg Pan on the Control Freak to 280°F. Wipe the pan with the oiled paper towel, leaving only a thin film of oil.
4. Pour 1/4 cup of the egg mixture into the pan and immediately swirl to coat the bottom evenly. Pierce any large bubbles.
5. Cook until the bottom has set and the surface is still slightly glossy, about 45–60 seconds. Roll the egg toward you, then push the roll back to the far end of the pan.
6. Lightly oil the exposed portion of the pan. Pour another 1/4 cup of egg mixture into the pan, lifting the roll slightly so the uncooked egg flows underneath.
7. Cook until mostly set but still slightly glossy, then roll the omelet toward you to enclose the new layer. Push the roll back to the far end of the pan.
8. Repeat Steps 6 and 7 with the remaining 1/4 cup of egg mixture.
9. Cook the finished omelet for 15–20 seconds on each broad side to square the shape.
10. Transfer the tamagoyaki to a bamboo sushi mat or clean kitchen towel and gently shape it into a uniform rectangle. Rest for 3–5 minutes before slicing into six 1-inch pieces.

Cook’s Notes

• Maintain the Control Freak at 280°F. Reduce to 275°F if the eggs brown too quickly or increase to 285°F if they cook too slowly.
• Wipe the pan with a very thin coating of oil before each layer.
• Roll each layer while the surface remains slightly glossy for the best bond between layers.
• Dashi produces a richer, more authentic flavor than water, though water may be substituted.
• For a sweeter breakfast-style tamagoyaki, increase the sugar to 1 teaspoon.
• A flexible silicone fish spatula makes rolling easier, especially for beginners.

Serving Suggestions

• Serve with steamed Japanese rice, miso soup, and grilled salmon for a traditional Japanese breakfast.
• Include in a bento lunch with pickled vegetables and fresh fruit.
• Pair with sautéed spinach or cucumber salad for a light meal.

Beverage Suggestions

• Sencha
• Genmaicha
• Hojicha
• Unsweetened iced green tea
• Hot coffee
• Sparkling water with lemon