Happy to hear it!

My go to recipe for tamagoyaki! The ingredient list is short without compromising the taste!

I'm glad to hear you enjoyed it! A few more times and you'll be able to make tamagoyaki in your sleep😉 You can do a lot with the base recipe. I made one with ham, herbs and cheese in between the layers a few weeks ago and it turned out like a frittata.

In reply to Digisan.

I knew if I follow your recipe my tamagoyaki will be a success. I was so pleased even with a round pan! I kinda panicked and didn't find the time to fold the sides but it still ended up nice and rectangular, I just sliced off the edges.
I get so overexcited when making Japanese food, it literally feeds my inner geek hah
Keep doing what you do! All the best

Hi Amanda, I'm glad to hear you enjoyed it! You're welcome!

Just made this! Thank you for all the helpful tips. So tasty

Hi KamiNana, you're welcome! I live in Japan, but I don't add dashi or mirin to my tamagoyaki. The former usually gets added to Dashimaki Tamago which is technically a different dish, and I don't like adding mirin (or any alcohol) to my eggs because it won't fully burn off unless you really overcook the egg.

Hi Chris, there are a couple of possibilities here. The first is that your burner is just too hot (even at it's lowest setting). If you have a heat diffuser you can put between the pan and the flame, that could help. You could also try to not preheat the pan quite as much and then work very quickly. If the pan is hot, you can start rolling almost immediately. It's a little tricker when the egg isn't fully set as it's more delicate, but I prefer rolling my tamagoyaki when it's a little raw in parts as it will set via residual heat and keeps the egg from getting chewy.