Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, tamagoyaki or japanese rolled omelette. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
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 or Japanese rolled omelette is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Tamagoyaki or Japanese rolled omelette is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook tamagoyaki or japanese rolled omelette using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Tamagoyaki or Japanese rolled omelette:
- Get 4 eggs
- Take 1 tbsp soy sauce
- Get 1 tbsp mirin
- Get 1 tbsp dashi stock or vegetable stock or watee
- Take 1 tsp sugar
- Get Pinch salt
- Take 1-2 tbsp cooking oil
- Get 1 spring onion (thin sliced)
To improve our skills, we turned to master sushi chef Daisuke Nakazawa for a lesson in the I'd watched videos, read cookbooks, and perused Japanese recipe blogs. I'd already mastered the French omelette, so surely I could add this. 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 fried egg. Tamagoyaki is a delicious Japanese Omelette that's a staple of a traditional Japanese breakfast.
Instructions to make Tamagoyaki or Japanese rolled omelette:
- 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.
With the rolled egg still in the pan, pour in ⅙ of the egg mixture. Lift up the rolled egg and let the mixture to flow under it. When the egg is set, roll the omelette toward you. The rolled egg is pushed to one side, more egg is added into the pan and the previously cooked egg is rolled over the thin egg to make layers of egg. It is meant to be a long rectangular shape and the Japanese use a rectangular tamagoyaki pan (omelette frypan) which is made just for this.
So that’s going to wrap it up for this exceptional food tamagoyaki or japanese rolled omelette recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
