Tamagoyaki Japanese omelette Recipe – Japanese Special
“Prepare one of Japanese cuisine’s simplest and most adaptable protein side dishes with this tamagoyaki Japanese omelette recipe. Tamagoyaki, which translates to ‘grilled/fried egg’, involves rolling thin layers of seasoned egg in a frying pan. Enjoy it for breakfast, include it in a bento lunch, or use it as sushi filling.”
- Prep Time5 min
- Cook Time10 min
- Total Time15 min
Tamagoyaki Japanese omelette Ingredients :
- 4 eggs
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sugar
- pinch of salt
- cooking oil as needed
How To Make Tamagoyaki Japanese omelette
Beat the eggs: Start by thoroughly beating 4 eggs in a bowl using a fork or, for those skilled with chopsticks, chopsticks.
Add seasonings: Mix in 1 tablespoon each of soy sauce, mirin, and sugar, along with a pinch of salt.
Heat the pan: Place a small amount of cooking oil in a pan and heat it over medium heat. Keep a piece of kitchen paper nearby to help maintain a lightly oiled surface.
Cook the eggs: Pour a small portion of the egg mixture into the heated pan. Allow it to cook until the top is slightly set but still slightly liquid. Push this cooked portion to one side of the pan.
Oil the pan again using the kitchen paper: Add another small amount of the egg mixture to the pan. Allow it to cook briefly until it starts to set on top. Then, gently roll the already cooked egg over the fresh mixture to form a small egg roll.
Repeat the process: Continue adding small amounts of the egg mixture to the pan, lightly oiling the pan each time with the kitchen paper. Roll up each new layer of cooked egg with the previous layers to gradually form a larger egg roll. Repeat this process until all of the egg mixture has been used.
Slice the tamagoyaki: Once finished cooking, remove the tamagoyaki from the pan and let it cool slightly. Slice it into thin pieces using a sharp knife before serving.
Recipe Notes:
Instead of mirin and soy sauce, you can achieve similar results by using regular Japanese dashi soup stock. Simply use one sachet of dashi stock powder for a delicious taste.
After cooking, place the tamagoyaki on a sushi rolling mat and tightly roll it up to create a firm roll. This is especially helpful for beginners to ensure the roll is compact and easy to slice.
For added flavor, consider incorporating ingredients like finely chopped spring onion and nori seaweed into the mixture. Ensure these ingredients are finely chopped before adding them.
While you don’t need a special square frying pan for making tamagoyaki, you might find it more convenient than using a round pan.
