Extremely Soft Tamagoyaki

Extremely Soft Tamagoyaki

Just by adding your own flavoring and a bit of time, you can make a surprisingly and extremely soft tamagoyaki.

Ingredients: 3 eggs’ worth

1 1/2 tablespoons
2 tablespoons
a small amount
2 - 3 tablespoons
You can use usukuchi soy sauce in place of the shiro-dashi. Please add in stock granules if you do so.


1. In a bowl, mix all the ingredients, and pour into a pan coated with oil.
2. Use cooking chopsticks to stir the mixture. Roll it up all at once once it looks like the photo above.
3. After rolling, (don't worry about shaping it!) add in 1 tablespoon of water (not listed in the ingredients) in a circular motion around the pan, turn off the heat, and immediately cover with a lid.
4. Steam cook in residual heat for about 3 minutes.
5. Cut off a big sheet of plastic wrap, wrap up the tamagoyaki tightly. This will help shape it up nicely!
6. You can also roll it up in a bamboo sushi mat as shown above.
7. It will be ready in about 5 -10 minutes! Remove the wrap, and cut it into approximate sizes!
8. When storing, once it has cooled, put it in a plastic bag still in the plastic wrap, and chill in the fridge (the water content will leak out).

Story Behind this Recipe

I just really wanted to make a soft tamagoyaki like the ones served at Japanese restaurants!