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Tamagoyaki (Japanese Rolled Omelette)

玉 焼

 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 .

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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:

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  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.

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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.

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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.

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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.

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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...

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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.

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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.

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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/