Japanese Rolled Omelette (Tamagoyaki)
Tamagoyaki is a type of Japanese omelette that is made by rolling together several layers of fried beaten eggs. You often see this in a lunch box in Japan. It is a classic Japanese side dish, and each family has a unique recipe. Some prefer sweeter ones, some prefer saltier ones. By adding different ingredients or condiments you can arrange it in whatever you would like to.
Tamagoyaki is the best Japanese side dish which goes well with almost any Japanese food. Once you add it to the table, its color, bright yellow, would make your meal look even more yummy.
Tamagoyaki is a type of Japanese omelette, which is a classic Japanese side dish. It is good to cook when you need one more side dish to go or want to add protein nutrition-wise. You can arrange ingredients or condiments to add to. But in this recipe, you need 6 ingredients below, egg, sake, mirin, milk, sugar, and dashi stock.
- 2 Eggs
- 1 tbsp Cooking sake
- 1 tbsp Mirin (sweet cooking wine)
- 1 tbsp Milk
- 1/2 tsp Sugar
- 1/2 tsp Dashi soup stock (broth)
- as needed Cooking oil (vegetable oil/sesame oil)
- Preparation
Get all the ingredients and condiments.
- Beat the eggs and season it
First, crack the eggs into a mixing bowl and add all other ingredients. Beat the eggs gently with a spatula, a whisk, or chopsticks whatever you are comfortable with to combine all of the ingredients well.
-Imagine you are cutting egg white when beating the mixture. - Heat up a pan
Heat the pan over medium heat, and lightly coat the surface of the pan with oil.
- Pour the eggs and roll it
Pour the eggs whose amount covers the entire pan into it, once the egg has cooked slightly, try to roll it up with a spatula from back toward you.
-Once rolling up, slide it back and set it in the first position. - Repeat
Lift the rolled omelette a bit with a spatula and keep doing the previous step until using all the egg mixture up. Make sure that a new layer goes spread underneath the rolled omelette when adding the egg mixture. Your rolled omelette will get larger as you add and get a new layer each time. Put oil every time before adding eggs to avoid sticking to the pan.
-Don’t overthink the first few rolls, you can fix it later. - Shape and slice
Turn off the heat and shape your rolled egg with the remaining heat and a spatula. Put it out place it on a cutting board and cut it into thick slice pieces.
-Personally, I usually cut both ends and taste it to look better before serving.
