Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

Trip adviser facebook Google map instagran youtube

Virtual Class Schedule

In-person Class Schedule

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Mar 16(Sat) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Apr 6(Sat) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Apr 19(Fri) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Apr 20(Sat) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Apr 23(Tue) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Apr 26(Fri) 10:00-12:30

    Ramen & Gyoza

See all

Recipe : Tamagoyaki, Kiriboshi Daikon and Gobo Salad

Categorised in: | Link of this article

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. Other than Tamagoyaki, please check the side dish recipes; Shimmered Daikon Radish and Burdock Salad.

Ingredients:

Tamagoyaki (Japanese Omelette): *This is for 1 roll.
3 Egg
2 tsp Sugar
1 tsp Soy sauce
1 tsp Mirin
50ml Dashi
A pinch of Salt
Canola oil, as needed

Simmered Daikon Radish:
30g Dried daikon radish
20g Carrot
1/2 slice Fried tofu
1 Tbsp Sesame oil
80ml Dashi
1/2 Tbsp Soy sauce
1/2 Tbsp Mirin
1 tsp Sugar


Burdock Salad:
1/3 stick Burdock
30g Sweet corn
3 stick Green beans
3g Hijiki seaweed *dried
2 Tbsp White sesame seeds
1 Tbsp Japanese mayonnaise
1 tsp Sugar
1/2 tsp Soy sauce
1/2 tsp Rice vinegar

Directions:

Tamagoyaki (Japanese Omelette):
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.

Simmered Daikon Radish:
1. Pour water and rehydrate the dried daikon radish. Wait for a while.
2. Cut the fried tofu and carrot into small pieces.
3. Pour sesame oil in a pan and add fried tofu and carrot to stir-fry. Then, add daikon radish.
4. Pour leftover daikon radish soup and dashi soup stock in a same pan.
5. Simmer until the liquid gets almost gone.

Burdock Salad:
1. Pour water and rehydrate the dried hijiki seaweed. Wait for a while.
2. Slice the green beans and burdock thinly and diagonally.
3. Add sweet corn and hijiki, and microwave for 2 minutes.
4. In the meantime, put white sesame seeds in a grinder and make powder.
5. Then, add sugar, rice vinegar, soy sauce and Japanese mayonnaise and mix well.
6. Mix the veggies and mayo sauce and mix well.

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.
3. If you don’t use microwave, boil or steam the veggies instead to make salad.

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.

Display mode

Virtual Class Schedule

    See all

    In-person Class Schedule

    See all

    Recipe App

    Photo

    Download

    Instagram

    See more photos