Tamagoyaki or Japanese rolled omelette. Sweet yet savory, Tamagoyaki (Japanese rolled omelette), makes a delightful Japanese breakfast or side dish for your bento lunches. Tamagoyaki (卵焼き or 玉子焼き) is a sweetened Japanese rolled omelette that resemble mini bars of golden pillows. With a slightly sweet taste and custardy texture.
Tamagoyaki is the Japanese rolled omelet that is popularly served for breakfast, put in a bento (Japanese lunch box) as a side dish or used as a filling in sushi. Tamagoyaki, literally meaning "grilled/fried egg," is made by rolling together thin layers of seasoned egg in a frying pan. Tamagoyaki is a delicious Japanese Omelette that's a staple of a traditional Japanese breakfast. You can cook Tamagoyaki or Japanese rolled omelette using 8 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Tamagoyaki or Japanese rolled omelette
- Prepare 4 of eggs.
- You need 1 tbsp of soy sauce.
- Prepare 1 tbsp of mirin.
- It’s 1 tbsp of dashi stock or vegetable stock or watee.
- Prepare 1 tsp of sugar.
- It’s Pinch of salt.
- It’s 1-2 tbsp of cooking oil.
- You need 1 of spring onion (thin sliced).
Made by rolling layers of seasoned egg together, Tamagoyaki is a quick an easy side dish that's perfect for adding some protein and a splash of color to a bento box lunch. Tamagoyaki is such a integral part of Japanese food that I am rather kicking myself for not having posted a recipe for it before here. Put the tamagoyaki on a moistened sushi rolling mat, seam side down. There's an art to making tamagoyaki, the Japanese rolled omelette.
Tamagoyaki or Japanese rolled omelette step by step
- Beat your eggs well in a bowl using either a fork, or chopsticks. Then add soy sauce, mirin dashi stock and sugar to your mix. Add a bit of salt and mix well again..
- Put a small amount of cooking oil in your pan and bring it up to medium heat. Keep some kitchen roll handy to help keep the pan oiled during cooking..
- Add a small amount (about 2-3 tbsp) of your egg mix into the heated pan. Once the egg has cooked slightly so that the top is still slightly uncooked, push it over to the side of your pan..
- Add a little more oil to the pan using the kitchen roll to wipe the oil over the pan and add another small amount of the egg mix to your pan. Again, wait for your omelette to cook a little, but before it sets on top. You can then begin to roll the first bit of egg over the omelette you just put in the pan until you have a small roll of egg..
- Continue adding a small amount of egg while oiling the pan each time in between. As you add more egg and roll it up each time, your egg roll will start getting larger and easier to add new layers. Keep your hop low heat. Keep adding the egg in new layers until you have used it all up..
- Here you have ii! Your tamagoyaki or Japanese egg omelette. Remove it from the pan and wait to cool before slicing it up into thin pieces. You can sprinkle some thinly sliced spring onions on top. Serve with Japanese rice or put it in bento set..
To improve our skills, we turned to master sushi chef Daisuke Nakazawa for a lesson in the basic home-style method. Transfer rolled omelette to a bamboo rolling mat. Roll up tightly and allow to cool for a few minutes. For serious Japanese home cooks, you can buy a tamagoyaki frying pan – a rectangular nonstick frying pan used specifically for making this omelette. Tamagoyaki (卵焼き or 玉子焼き, literally "grilled egg") is a type of Japanese omelette, which is made by rolling together several layers of cooked egg.