Tamagoyaki (Japanese Omelet) is one of the most popular side dishes in Japan often serve on breakfast.
This beautiful omelet is produced by gently rolling numerous thin layers of egg mixture into a rectangular shape, giving the omelet a soft and very fine texture. This recipe can be prepared at home quickly, although the technique can be difficult at first. Try your best to keep each layer’s color consistent and each fold parallel to the previous one.
Note: Preparing this dish an 8-inch nonstick skillet will do.
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Tamagoyaki (Japanese Omelet)
Description
Japanese omelet (tamagoyaki) is one of the most popular side dishes in Japan often serve on breakfast. An omelet is produced by gently rolling numerous thin layers of egg mixture into a rectangular shape, giving the omelet a soft and very fine texture. This recipe can be prepared at home quickly, although the technique can be difficult at first. Try your best to keep each layer's color consistent and each fold parallel to the previous one.
Note: Preparing this dish an 8-inch nonstick skillet will do.
Ingredients
Instructions
Preparation:
Crack the egg in the mixing bowl. Add the soy sauce, dashi, mirin, sake (if using), sugar, and a little salt to your mix. Whisk until well combined.
Cooking:
In a nonstick 8-inch skillet or tamagoyaki pan, heat 1 teaspoon of cooking oil over medium.
Grease the pan using a paper towel to wipe off the excess oil.
Note: For each egg layer, you will need to grease the pan.Pour roughly 3 tablespoons of the egg mixture into the pan and quickly tilt the pan, swirling the egg mixture in the pan to create an even layer.
After the layer is cooked for about 1 minute, using chopsticks or a rubber spatula, gently lift the egg edges on the farthest side to loosen the layer’s grip. While tilting the pan, carefully fold the egg about ¼ of the way toward yourself. Continue to fold the egg equally on itself until you have a narrow, rectangular omelet at the edge of the pan nearest you. Reduce the heat to medium-low if the egg is browning.
Lightly grease the pan with oil, and do the same process until you have a rolled omelet.
Repeat the remaining layers until all the mixture is used up, greasing the pan before each additional layer. The number of flips will decrease as the omelet grows in size with each additional layer.
Transfer the omelet to a cutting board. Cut crosswise into pieces. Serve immediately or chill for later.
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Servings 1
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 31.1g48%
- Saturated Fat 12.2g61%
- Cholesterol 655mg219%
- Sodium 1433mg60%
- Potassium 271mg8%
- Total Carbohydrate 21.6g8%
- Dietary Fiber 0.1g1%
- Sugars 17.6g
- Protein 23.1g47%
- Calcium 101 mg
- Iron 4 mg
- Vitamin D 2480 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.