Tamagoyaki is a Japanese Rolled Omelette, usually made with eggs, mirin, sake, sugar and salt and traditional made in a square pan called makiyakinabe. It can be served as breakfast and also as part of a Sushi meal, served at the end like a sweet dessert bite.

Making Tamagoyaki is almost an art form, because you need to make sure that the prolonged cooking process does not make the eggs rubbery and hard at the end. Watch a Japanese Chef make Tamagoyaki here.  There’s something so comforting to even watch it being made!

I like these served straight out of the stove, when the egg roll is soft and steamy and oh-so-creamy. If you omit the herbs, the layers would be more tightly packed, as it should be. Since I was making a savoury version, without any sugar, mirin or sake, I needed the herbs and spices to add a little flavour to the rolls.

Add a little more heat by topping it with red chilli flakes and maybe even a splash of soy!

To make these, you pour a thin layer of whisked egg in a pan and cook until the top sets. Roll it up, stopping just about an inch off the end. Pour some more egg, making sure that it overlaps with the first roll. Cook, roll and repeat until you run out of batter. Slice and serve hot!

When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here and will share it with pride on my social media feeds.