Tamagoyaki, the classic Japanese omelette, are light and mildly sweet (some store-bought omelettes are too sweet!) but are usually served as a side dish rather than a dessert, traditionally topped with soy sauce and some grated daikon. With radish. What differentiates tamagoyaki from Western omelettes, in addition to its sweetness, are its beautiful layers. The eggs have not been beaten; Instead, when cooking, a fork or pair of chopsticks is used to roll it into a tube, leaving a swirling pattern visible when it is cut into slices.
Some people like their tamagoyaki yellow, delicate custard-like. I like mine lightly roasted but soft on the inside. I’ve found that using maple syrup instead of cane sugar not only reduces the sweetness of the sugar, but also adds caramel and vanilla flavor to the omelet, making it a perfect breakfast.
The traditional rectangular shape is achieved using a shaped pan called tamagoyaki-ki, which can be found in Japanese markets or online. You can also use a round, greased, 9″ (23-cm) or 10″ (25-cm) pan. The omelette will be shaped rectangular rather than oblong, but this is normal for homemade tamagoyaki.
Variation: Add 2 tbsp. grated cheddar cheese and 2 tbsp. Add chopped fresh green onions to the egg batter and proceed with the recipe.
