Tamagoyaki Recipe
Serves 2
Ingredients
• 4 eggs
• 2 tbsp dashi
• 1 tbsp caster sugar
• 1 tbsp mirin
• 1 tsp light colour soy sauce
• 1 tbsp vegetable oil
• 1 tbsp grated daikon
• soy sauce
Method
1. Crack the eggs into a bowl and add dashi, caster sugar, mirin and soy sauce then whisk.
2. Strain into another bowl.
3. Heat up a non-stick frying pan over a medium heat for 1 minute. Pour in a little oil and swirl evenly over the pan.
4. Pour in one third of the egg mixture and cook until set around the edges.
5. With a spatula fold one third towards the front of the pan, then fold over again in the same direction onto the remaining portion.
6. Add a little more oil to the pan and pour half the remaining egg mixture onto the empty area of the pan and cook until the edge sets.
7. Again fold one third towards the folded egg, then fold this over the top of previous roll, making a flat roll on one side of the pan.
8. Add more oil and pour in the remaining egg mixture, and repeat the folding process. With the spatula, give a little push to mould the shape.
9. When cooked remove from the heat. And place on a bamboo mat. Wrap the omelette with the bamboo mat and shape. By pressing with your fingers on one side only along the length of the roll, you can make a wedge shape which produces attractive “petals” when cut across the roll. It can also be squared off for a simple version.
10. Cut into pieces and serve with grated daikon and soy sauce.
Note: Tamagoyaki is also a popular sushi topping and is a great addition to any bento lunch box.
Sounds yummy :-)
ReplyDeleteThanks Thomas, It is really good and goes with just about anything.
DeleteJohn
I agree with JA.
DeleteIt sure goes well with anything. ^^
Thanks Lina, Appreciate it :)
DeleteJohn
Just made some for lunch at work tomorrow. Always loved it now I know how to make it. Took a while to get used to a cold omelette, thanks for the recipe.
ReplyDeleteThanks Llewellyn, Not a problem and hope it serves you well. It is fun to make and definitely makes a great addition to any bento lunch.
DeleteJohn
It's a little too sweet for my taste, but I like it when it's used in sushi (^_^)
ReplyDeleteThanks Muza-chan, It is quite sweet, but like you said it is a great sushi ingredient and one of my favourites :)
DeleteJohn
I had a bit of a shock the first time I had Japanese omelette. "Sweet eggs?! Heh?" Now, of course, I love it. :)
ReplyDeleteThanks Rurousha, I guess we are used to the savoury style omelette in the west, but this is a classic and love it as part of my full Japanese breakfast :)
DeleteJohn
When I saw the title for your post describing this as "easy," I thought, "Great, now I can make one of my favorite dishes at home!" The problem is that I'm sooo bad with eggs. I can cook other things, but I force my husband to make omelets when I want them. Are you sure this folding bit is easy? Maybe I will try.....
ReplyDeleteThanks StarBrooke, It is not too bad and the folding is the hardest part just like with Okonomiyaki. Like anything in life the more you practice the better you get. Hope you give it a try and let us know how you go :)
DeleteJohn
That would be good to make for my kid's bentos.
ReplyDeleteThanks Lisa, Kids love it as well and it is a favourite in my son's bento :)
DeleteJohn
Hi,Japan-Australia, I searched this sweet egg roll receipt a few months ago, and wonder why there are different ingredients to be added, some are simply only egg sugar & salt, others like yours, with mirin,etc, do they really taste so different? which is a more traditional way in Japanese style? Hope you can help me to figure out this mystery, thank :)
ReplyDeleteHi Antleeli, Thanks for stopping by. There are many different ways to make Tamagoyaki. The most basic way is just as you mentioned egg, sugar and salt. In Japan, we like to add mirin, dashi and soy sauce for extra flavour and sweetness. We also like to dip the Tamagoyaki in a sauce made up of soy sauce and grated daikon. Give both recipes a try and see which you like the best.
DeleteJohn
I tried to make tamagoyaki a couple of weeks ago, it tasted nice but it is soooo hard to roll! I think I need more practice to make mine look good too!
ReplyDeleteThanks Itsumo Japan, The rolling is definitely the hardest part, but like anything practice makes perfect. Hope you give it another go.
DeleteJohn