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Tamagoyaki (Japanese Rolled Omelette)

Tamagoyaki (Japanese Rolled Omelette)
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Tamagoyaki (Japanese Rolled Omelette) is a delicate, slightly sweet, and beautifully layered egg dish that delights with its fluffy texture and balanced savory-sweet flavor. Perfect for breakfast, lunch, or a snack, this recipe guides you through making this traditional Japanese classic at home using simple ingredients and easy techniques, resulting in an impressive and versatile dish.

Ingredients

Scale

Egg Mixture

  • 4 large fresh eggs
  • 2 tablespoons dashi stock (optional)
  • 1 teaspoon soy sauce
  • 1 tablespoon mirin or 1 teaspoon sugar

For Cooking

  • Vegetable oil (for greasing the pan)

Instructions

  1. Prepare the egg mixture: Whisk the eggs thoroughly in a bowl. Add dashi stock (if using), soy sauce, and mirin or sugar, then mix gently until well combined but not frothy. This mixture creates the classic balanced flavor of Tamagoyaki.
  2. Heat your pan: Use a rectangular tamagoyaki pan if available; otherwise, a small non-stick skillet works fine. Heat the pan over medium heat and lightly oil it with a paper towel dipped in vegetable oil to create an even, thin coating.
  3. Pour and cook layers: Pour a thin layer of the egg mixture into the pan, just enough to cover the bottom. When the egg is mostly set but still slightly soft on top, gently roll it from one edge to the other using chopsticks or a spatula. Push the rolled omelette to the far side of the pan.
  4. Repeat layering and rolling: Add another thin layer of the egg mixture to the pan. Lift the rolled omelette slightly to allow the raw egg to flow underneath. Once this layer is set, roll the omelette again, incorporating the previous roll. Continue this process until all the egg mixture is used, forming multiple neat layers.
  5. Shape and finish: After the final roll, press the omelette gently with the spatula to shape it into a neat rectangular block. Remove it from the pan and let it rest for a minute before slicing into pieces to serve.

Notes

  • Use low to medium heat to prevent browning and achieve tender layers.
  • Lightly oil the pan before each new layer to avoid sticking and maintain smooth rolls.
  • Roll the omelette while the egg is still slightly soft but mostly set for optimal layering.
  • Taste the raw mixture and adjust the sweetness by adding more sugar or mirin if desired.
  • Use a sharp knife and wipe it with a damp towel between slices for clean edges.

Nutrition

Keywords: Tamagoyaki, Japanese rolled omelette, rolled omelette, breakfast, Japanese recipe, bento, savory egg dish

Find it online: https://marybaking.com/tamagoyaki-japanese-rolled-omelette/