Tamagoyaki – Japanese Rolled Omelette Recipe
Tamagoyaki is a delicate, slightly sweet omelette rolled into several layers, which Japanese people often pack into bento boxes or eat for breakfast. It looks like a small yellow roulade that you slice into neat pieces. The taste is reminiscent of a mix between scrambled eggs and a pancake, but in a very fluffy version.
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
2
Ingredients
- egg - 4 piece
- dashi stock - 30 ml
- sugar - 8 g
- soy sauce - 5 ml
- salt - 1 g
- vegetable oil - 10 ml
- chives - 3 g
Main Ingredient:
egg
Preparation
- In a bowl, crack the eggs and mix thoroughly with a fork or chopsticks, trying not to incorporate too much air (stir with horizontal motions).
- Add the dashi stock, sugar, soy sauce, and salt. Stir until the sugar dissolves and the mixture is uniform.
- If you want a very smooth omelette, you can pour the egg mixture through a fine sieve into another bowl to remove air bubbles and any remaining bits of egg white.
- Heat a small rectangular tamagoyaki pan or a regular small round pan (about 18–20 cm) over medium heat. Brush with a thin layer of oil using a brush or folded paper towel.
- Pour in a thin layer of the egg mixture, just enough to cover the bottom of the pan. Tilt the pan so the egg spreads evenly.
- Cook for 30–60 seconds, until the surface is almost set but still slightly moist. Start rolling the omelette from one edge to the other, using a spatula or chopsticks to help, forming a roll.
- Move the rolled omelette to one side of the pan. Brush the empty part of the pan again with a thin layer of oil.
- Pour in another thin portion of the egg mixture, lifting the roll slightly so the egg flows underneath as well. Cook until the mixture is almost set, then roll it back, this time wrapping it around the existing omelette.
- Repeat this process until you use up all the egg mixture (usually 3–4 layers). At the end, gently press the roll with a spatula from each side and cook for about 30 seconds more so the whole omelette sets.
- Transfer the finished omelette to a cutting board and let it cool slightly for 2–3 minutes. Slice into pieces about 2 cm thick with a sharp knife. Sprinkle with chopped chives and serve warm or at room temperature.
Storage
In fridge:
2 days
Freezing:
No
Pokrojony omlet przechowuj w lodówce w szczelnym pojemniku do 2 dni. Najlepiej jeść go w temperaturze pokojowej lub lekko podgrzany na parze, nie smaż ponownie, żeby nie wysuszyć jajek.
Recipe submitted by
Marek, Site owner
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