Tamagoyaki

also called 卵焼き · tamagoyaki · tamagoyaki · たまごやき · 玉子焼き · だし巻き卵 · dashimaki tamago · rolled omelette · Japanese rolled egg

The table

This is the だし巻き — the dashi version, savoury and loose. The sweet Kantō one is a different recipe.
4eggswhisk and strainpour the first third, set 40 sec, rollroll two more thirds over the topshape in the mat, rest 5 min
4 Tbs(60 mL)dashi
1 tsp(5 mL)usukuchi soy sauce
1 tsp(5 mL)mirin
1 tspsugar
1 pinchfine sea salt
2 tsp(10 mL)neutral oil
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.

Pans and tools

Before anything else

2whisk and strain

3pour the first third, set 40 sec, roll

goes in with what step 2 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 6 min1 of 4 steps gives no time
Needs you
none given
If you get it wrong
Unforgiving — a pan hot enough to brown the first layer browns every layer after it, and the stripes show through the finished roll

  1. whisk and strain

    not timedfrom the start

  2. pour the first third, set 40 sec, roll

    40 secwalk awayfrom the start

  3. roll two more thirds over the top

    40 secwalk away40 sec in

  4. shape in the mat, rest 5 min

    5 minwalk away1 min in

You'll need bamboo mat · bowl · tamagoyaki pan

Goes with

See how it is written
>> title: Tamagoyaki
>> category: Eggs
>> tags: japanese, egg, dashi, side, bento, quick
>> counters: Japanese Home Cooking
>> aka: 卵焼き, tamagoyaki, tamagoyaki, たまごやき, 玉子焼き, だし巻き卵, dashimaki tamago, rolled omelette, Japanese rolled egg
>> pairs-with: dashi, gohan, shogayaki
>> servings: 4
>> time: 20 min
>> slack: unforgiving — a pan hot enough to brown the first layer browns every layer after it, and the stripes show through the finished roll

>> step: This is the だし巻き — the dashi version, savoury and loose. The sweet Kantō one is a different recipe.
This is the だし巻き, the dashi version — savoury, loose enough to wobble, eaten warm or cold out of a lunchbox.

>> step: whisk and strain
Whisk @eggs{4} with @dashi{4%Tbs}(60 mL), @usukuchi soy sauce{1%tsp}(5 mL), @mirin{1%tsp}(5 mL), @sugar{1%tsp} and @fine sea salt{1%pinch} in a #bowl{}, then pour it through a sieve.

>> step: pour the first third, set 40 sec, roll
Wipe a #tamagoyaki pan{} with @neutral oil{2%tsp}(10 mL) over medium-low heat, pour a third of @&(~1)egg{} in, ~set{40%sec} until the top is barely wet, then roll it away from you.

>> step: roll two more thirds over the top
Pour half of what is left down the pan and lift @&(~1)roll{} so it runs underneath, ~set{40%sec}, roll it back over the top, and do the same with the last of the egg.

>> step: shape in the mat, rest 5 min
Turn @&(~1)tamagoyaki{} onto a #bamboo mat{}, roll it up and squeeze it gently square, and let it ~rest{5%min} before cutting it into eight.