Tamagoyaki (Japanese Rolled Omelette)

by Nami on March 29, 2012 177 comments in Bento Quick & Easy Side Dishes Sushi Vegetables, Tofu & Eggs

As Easter is around the corner, I thought of sharing an egg dish. This dish was requested by some of the JOC readers and thank you for waiting! Tamagoyaki, literally means grilled egg, is a type of Japanese omelette made of eggs, sugar, and soy sauce. When dashi stock is added to the egg mixture, it is called dashimaki tamago.

Tamagoyaki is usually served as one of the dishes for Japanese style breakfast and it is a common item to include in a lunch bento box for school. Also, you might have seen this egg omelette served on top of sushi. This omelette is usually cooked in a specialized rectangular omelette pan (shown in the step by step pictures below). Prior to getting the specialized pan recently, I had been using my regular round frying pan all these years so dont worry if you dont have the omelette pan. My mom sent me this specialized omelette pan from Japan so that I can show my readers how it is usually prepared. I asked my husband to take step by step pictures while I cooked and I wrote detail recipe instructions below; however I thought this video I found on internet might help provide additional visual on how to make the omelette. Too difficult? It requires some practice, but if you want to take a short cut, try this Quick & Easy Tamagoyaki recipe. You can make it in 3 minutes! Its perfect to make just one tamagoyaki for your meal or bento box!

Print Tamagoyaki (Japanese Rolled Omelette) Recipe Prep Time: 5 minutes Cook Time: 5 minutes Yield: Serves 2 Ingredients:

3 large eggs Seasonings

4 Tbsp. dashi 1 Tbsp. sugar 1 tsp. soy sauce 1 tsp. mirin 1 pinch of salt Served with

Grated daikon radish, squeezed water out Soy sauce What you will need:

Tamagoyaki frying pan (or a around 8-9" non-stick frying pan) Paper towel moistened with oil Chopsticks Bamboo mat

Instructions: 1. Gently mix the eggs in a bowl (Do not over mix).

2. In another bowl, combine the seasonings and mix well.

3. Pour the seasonings mixture into the egg and whisk gently.

4. Strain the egg mixture through a sieve into a measuring cup with a handle (so it's easier to pour later).

5. Heat the pan over medium high heat, dip a folded paper towel in oil, and apply oil to the pan. Put a little bit of egg mixture to see if the pan is hot.

6. When the pan is ready, pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan.

7. Poke the air bubbles to release the air. After the bottom of the egg has set but still soft on top, start rolling into a log shape from one side to the other.

8. Move the rolled omelette to the side where you started to roll, and apply oil to the pan with a paper towel, even under the omelette.

9. Pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.

10. When the new layer of egg has set and still soft on top, start rolling from one side to the other.

11. Move the rolled omelette to the side where you started to roll, and apply oil to the pan with a paper towel, even under the omelette.

12. Pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.

13. When the new layer of egg has set and still soft on top, start rolling from one side to the other.

14. Now this is 3rd round. Poke the air bubbles...

15. The 4th round. Make sure to spread all over including under the rolled egg.

16. Continue rolling into the log.

17. This is 5th round.

18. This is 6th round and final...

19. You can brown the omelette a little bit.

20. Remove from the pan and place the omelette on the bamboo mat and wrap it up. Shape the egg when it is still hot. Let it stand for 5 minutes.

21. Slice the omelette into 1/2" (1 cm) pieces. Serve with grated daikon and soy sauce.

Notes Control the temperature of the pan by lifting the frying pan rather than adjusting the stove heat. If the heat is too weak, the egg will stick to the frying pan so be careful. Enjoy!

Source : http://justonecookbook.com/blog/recipes/tamagoyaki-japanese-rolled-omelette/