On the Sixth Day of Christmas... Japanese Rolled Omelettes (Tamagoyaki)

On the Sixth Day of Christmas my true love gave to me...

(No goose eggs... but hey! It's chicken eggs.)

Six chicks a'laying

Five golden onion rings

Four calling bird's beak chilis

Three game hens

Two chocolate turtles

And a winter green salad on a roasted pear tree!

Hosting guests for the holidays isn't just about supper time. It's fun to do something festive for breakfast or brunch too. This beautiful beloved Japanese omelette takes a few rounds to get right. (Ummm... Japanese chef apprentices will perfect it for years.) But still, it's fun to learn! If you practice even just a little before hosting a brunch party, your guests will enjoy the fact that they're eating something special, watching you do it, and trying their hand at it too!


You definitely need to watch a video or two to see the technique. I'm not going to compete with a true Japanese cook. I use the recipe from >Just One Cookbook< What I like about her blog post on how to make tamagoyaki is that she demonstrates the technique in both the traditional Japanese omelette pan as well as a skillet, with lots of photos and a video so you can follow along. And watch it a few times.


Traditionally this omelette is made in a rectangular or square omelette pan. But if you tune into >Just One Cookbook< you can learn to do it in a skillet. So you really don't need special equipment. You don't even need the sushi roller she uses; I use a spatula to square off the omelette in the pan. You can use chopsticks—and it's fun to practice—but you don't need them.


What you will need is to know how to make dashi (fish stock). It's super easy (seriously) but you'll need to visit your local Asian market to get fish flakes (katsuobushi) and kombu seaweed. While you're there grab some mirin (sweet rice cooking wine). Watch this video from >Just One Cookbook< for how to make dashi.


Recipe and technique can be found here: >Just One Cookbook<

3 eggs, beaten

3 tablespoons dashi

1 tablespoon mirin (sweet rice wine)

splash soy sauce or tamari

pinch sugar and salt