Japanese omelet “Tamagoyaki”
About Japanese omelet “Tamagoyaki”
Japanese omelet “Tamagoyaki” is a rolled omelet and it is very common food eaten at every home in Japan. People eat it for breakfast, put it in a bento box (Japanese lunch box), or as a side dish for dinner. It’s a convenient dish that you can make quickly when you don’t have enough side dishes. The Japanese rolled omelet is slightly sweet, so it is quite popular with children.
It is usually seasoned with sugar and soy sauce or salt. Because it’s such a common food, there are many versions. For example, you can add dashi stock, sake, mirin, or mayonnaise, and you can roll in vegetables and seaweed with eggs. But I would like to share a basic recipe in this post.
In Japan, we often use a rectangular frying pan for tamagoyaki, but you can use a regular frying pan as well. I don’t think many people overseas have a rectangular frying pan. Therefore here’s a recipe that uses a regular frying pan.
I put a link below to the article on the nutrition and health benefits of eggs, which is the main ingredient of this blog. Please read if you like.
Recipe tips
As mentioned above, we often use sugar and soy sauce or salt for seasoning. Although the amount of soy sauce is small, it still adds color, so if you want a beautiful yellow finish, use light soy sauce or salt instead.
Please change the seasoning depending on the use and the balance with other side dishes. For example, if you use it as a side dish for dinner, you can add a little more soy sauce to enhance the flavor. If you like sweet omelet, add a little more sugar.
As an important point, use a well-heated frying pan and cook on medium heat. When you drop a little egg mixture, check if it is hot enough to harden in an instant.
Japanese omelet “Tamagoyaki”
Equipment
- 1 Frying pan (24cm diameter)
- 1 bowl
Ingredients
- 3 Eggs
- 1 tablespoon Caster sugar or fine granulated sugar
- 1 teaspoon Japanese soy sauce (or 1/4 teaspoon salt)
- 1 tablespoon Water or dashi stock
- 1 teaspoon Vegetable oil
Instructions
- Break the eggs into a bowl, add the seasonings (sugar, soy sauce) and water, and mix until the sugar dissolves.
- When the frying pan is hot, turn the heat to medium, add the vegetable oil, and spread it all over with kitchen paper. Add 1/3 of the egg mixture, spread it all over, heat it until it is half-cooked, fold both ends with a spatula.
- Roll it from the back to the front and move it to the back.
- If necessary, spread the oil thinly with kitchen paper again. Pour 1/3 of the egg mixture, lift the omelet slightly and tilt the frying pan so that the egg mixture is evenly distributed under the omelet.
- Fold both ends and roll it from the back to the front, and move it to the back.
- Repeat the same process once more, then remove from heat and cut into easy-to-eat pieces.
Notes
Please try to make Japanese tamagoyaki, which is slightly sweet and delicious. I put a link to the Japanese rice omelet (omurice), so if you’d like, try making that too.
Thank you for reading and Bon Appetit!