Japanese Omelette
Tamagoyaki is the iconic egg recipe in Japan. We use dashi soup stock as the base and roll the egg mixture with using special pan. However, you can make Tamagoyaki without using it. In this recipe video, I introduce how to make Tamagoyaki in 2 ways; using special omelette pan and round shape frying pan.
Ingredients (1 roll) :
3 Egg
2 tsp Sugar
1 tsp Soy sauce
1 tsp Mirin
50ml Dashi
A pinch of Salt
Canola oil, as needed
Directions:
1. Break the eggs into a bowl.
2. Add the sugar, mirin, soy sauce and dashi to the same bowl and lightly stir by running chopsticks through the egg white.
3. Heat an omelet pan with low to medium flame and spread the oil.
4. Add the 1/3 of egg mixture to the pan and spread evenly across the pan. Then, roll up the omelette little by little and gather the egg to the front side of the pan.
5. Add oil again, then pour the half egg mixture to the empty part of the pan to make a thin layer. When the egg is 80% cooked, roll up the omelet.
6. Repeat (5) to add one more layer. Then, quickly roll the last layer.
7. Take out the omelette from the pan. Then, put on the bamboo mat and lightly roll the omelette. Wait for a while, then cut and serve on a dish.
Related Video:
YUCa’s Tips:
1. Keep between low to medium heat to make Japanese omelette.
2. When making omelette, gently stir the egg mixture not to make bubbles.
About Tamagoyaki :
Tamagoyaki (Japanese Omelette/Egg Roll)
Note : This recipe was first submitted in Jul 3, 2021 and resubmitted in Jun 12, 2023 to reflect recipe revisions and additional photos.
