Japanese · Breakfast & brunch
Tamagoyaki breakfast set
Tender layered Japanese omelet with steamed rice, miso soup, grated daikon, and quick cucumber pickles.
Equipment
- An 8-inch round skillet works too.
- If you already have an 8-inch skillet, use it; the omelet will simply have softer edges.
- Any medium bowl with room to whisk without splashing works here.
- Long cooking chopsticks or a fork can beat the eggs without adding much air.
- Skip straining only if the whites are fully blended; the texture may be less even.
- Any lidded pot of at least two quarts works; a very large pot loses heat faster.
- A clean lint-free kitchen towel works; fold it for structure and wash it promptly.
Ingredients
1× recipe · Makes 4 servings
- 6 large eggs
- 3 tablespoons dashi for the eggs
- 1 tablespoon mirin
- 2 teaspoons light soy sauce
- 1 teaspoon granulated sugar
- Neutral oil for the pan
- 2 cups hot cooked Japanese short-grain rice
- 3 cups dashi for the soup
- 3 tablespoons white or awase miso
- 4 ounces silken tofu, diced
- 1 teaspoon dried wakame
- 1/2 cup grated daikon, drained
- 1 Persian cucumber, thinly sliced
- 1/2 teaspoon kosher salt
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame seeds
Instructions
Toss cucumber with salt, rest 10 minutes, squeeze gently, and dress with rice vinegar and sesame.
Heat 3 cups dashi with tofu and wakame to a bare simmer. Turn off heat, dissolve miso in a ladleful of broth, return it to the pot, and keep warm without boiling.
Beat eggs without foaming, then mix in 3 tablespoons dashi, mirin, soy, and sugar. Strain for an even texture.
Heat and lightly oil a or over medium-low. Add a thin egg layer; when barely set, roll toward one side.
Oil the exposed pan, add another thin layer, lift the roll so egg flows beneath, and roll back across. Repeat until all egg is used, adjusting heat to prevent browning.
Shape the warm roll in a bamboo mat or clean towel for 3 minutes, slice, and serve with rice, miso soup, daikon, and pickles.
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