Tamagoyaki Japanese Omelette. Tamagoyaki is the Japanese rolled omelet that is popularly served for breakfast, put in a bento (Japanese lunch box) as a side dish or used as a filling in sushi. Tamagoyaki, literally meaning "grilled/fried egg," is made by rolling together thin layers of seasoned egg in a frying pan. It's easy to make authentic Japanese food at home with this classic Japanese omelette recipe.
Serve with shredded daikon and soy sauce for dipping.
Tamagoyaki, a Japanese staple, is made by carefully rolling several thin layers of cooked egg into a rectangular omelet, which creates a soft and delicate texture.
Create one of Japanese cuisine's easiest and most versatile protein side dishes with this tamagoyaki Japanese omelette recipe.
You can cook Tamagoyaki Japanese Omelette using 6 ingredients and 7 steps. Here is how you cook that.
Ingredients of Tamagoyaki Japanese Omelette
- It's 5 of Egg.
- You need 1/2 tsp of Salt.
- Prepare 1 tsp of Mirin.
- It's 1/2 tsp of Soy Sauce.
- Prepare 2 1/2 tsp of Sugar.
- Prepare 1 of Oil for cooking.
Tamagoyaki, literally meaning 'grilled/fried egg', is made by rolling together thin layers of seasoned egg in a frying pan. Enjoy for breakfast, add to a bento lunch, or use as a filling in sushi. In a large mixing bowl, add the eggs, sugar, salt, sake, mirin, and broth, and mix well. Heat a tamagoyaki pan at over medium heat.
Tamagoyaki Japanese Omelette instructions
- Mix all the Ingrediants (withot the oil).
- Brush a pan with a little oil.
- Add couple of tablespoons of egg mixture on the pan. Spread it around, lifting the cooked egg so the uncooked egg flows below it.
- Cook until this layer is almost set, then roll the whole egg to the opposite side of where it is.
- Brush the pan again with Oil.
- Add another couple of tablespoons of egg mixture in the pan, and spread around the pan and under the cooked egg.
- Keep repeating this procedure until the egg mixture is used.
Brush a thin layer of oil on the pan. Pour ⅙ of egg mixture into pan and quickly swirl to cover the entire pan. Heat a tamagoyaki pan over medium-high heat. Brush a thin layer of oil on the pan. Pour a third of the egg mixture into pan and quickly swirl to cover the entire pan.
