Tamagoyaki

Louiie Victa
Louiie Victa
December 1, 2021
Tamagoyaki is a Japanese omelette that can be enjoyed for breakfast or served in a bento box. Flavored with dashi and soy sauce, it is full of umami and has a light, fluffy texture similar to soft tofu. The Anova Precision Oven naturally does a great job cooking omelettes, especially the rolled kind because you can cook the eggs in a sheet. For tamagoyaki, the sheet is then pressed into a block using a bamboo sushi mat. For beginners, it might be challenging to roll perfectly, but practice makes perfect (and even messy results are delicious). You can serve this dish cold or warm; instructions for both options are included in the recipe steps.
Serves
1
Prep Time
00:05
Cook Time
00:07
Tamagoyaki
0
78
Ingredients
For the Tamagoyaki
1 tsp
canola or vegetable oil
3 large
eggs
1 Tbsp
dashi stock
1 tsp
light soy sauce
1 tsp
mirin
Pinch salt
To Serve Cold
Nori, cut into 2-inch-thick strips
Tobikko (optional)
To Serve Warm
Teriyaki sauce
Bonito flakes
Thinly sliced scallions
Steps

1. Preheat Oven and Prepare Pan

Rack
Rub the oil across the bottom of a quarter sheet pan or 9- by 13-inch baking dish.
Preheat Oven and Prepare Pan
Sous Vide Mode: On
Steam: 100%
Temp: 180°F
Heat: Rear

2. Prepare Eggs

In a medium bowl, whisk together the eggs, dashi, soy sauce, mirin, and salt until well incorporated. Pour into the prepared pan.
Prepare Eggs

3. Bake

Rack
Transfer to the oven and bake until just set, about 7 minutes.
Bake
Sous Vide Mode: On
Steam: 100%
Temp: 180°F
Heat: Rear
00:07 Timer

4. Roll Tamagoyaki

Use a rubber spatula to loosen all sides of the tamagoyaki with a rubber spatula. To roll, gently lift one short side with a wide spatula or a plastic bench scraper. A wider tool will help you keep the tamagoyaki intact. Gently roll up the eggs from one side to the other until you achieve a nice, rectangular shape. Be gentle, but don’t worry if a little bit breaks.
Roll Tamagoyaki

5. Mold

Transfer to a bamboo sushi mat and firmly enclose the tamagoyaki. Place a cutting board on top to weigh down the tamagoyaki until it forms a solid block, 5 to 10 minutes. Unroll the sushi mat and trim off the ends of the tamagoyaki.
Mold

6. To Serve Cold

Slice into four portions, then wrap with strips of nori. Top with tobikko, if desired. Serve.
To Serve Cold

7. To Serve Warm

Rack
Turn the oven back on.
Sous Vide Mode: On
Steam: 100%
Temp: 180°F
Heat: Rear

8. Heat

Rack
When the oven is hot, place the tamagoyaki on a small sheet pan and return to the oven to heat for 5 minutes. Transfer to a serving plate. Top with teriyaki sauce, bonito flakes, and scallions. Serve immediately.
Heat
Sous Vide Mode: On
Steam: 100%
Temp: 180°F
Heat: Rear
00:05 Timer
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