Tamagoyaki, also known as Japanese egg omelet, is a popular and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is made by rolling multiple layers of thin egg into a cylinder-shaped omelet, resulting in a tender and flavorful dish with a slightly sweet and savory taste. With its delicate texture and eye-catching appearance, tamagoyaki is a staple in Japanese cuisine and can be found in bento boxes, served as part of a traditional Japanese breakfast, or used as an ingredient in various dishes. Tamagoyaki is relatively easy to make and can be customized with various fillings and seasonings, making it a great option for home cooks looking to explore Japanese cuisine.
Check out the recipes below so you can choose the best recipe for yourself!
JAPANESE OMELETTE RECIPE BY TASTY
If you've never tried a Japanese omelette, known as tamagoyaki, prepare to have your mind blown. While some people spend years perfecting this artful omelette, with a little bit of practice, you'll be rolling this at your own home in no time.
Provided by Matt Ciampa
Categories Breakfast
Time 10m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Crack the eggs into a large bowl. Gently whisk until the yolks and whites are homogeneous, without incorporating excess air.
- Add the sugar, salt, soy sauce, mirin, and dashi stock and whisk to combine. Pour into a spouted liquid measuring cup for easy pouring.
- Heat a tamagoyaki pan over medium-high heat. Use a folded paper towel and chopsticks or a silicone brush to brush a generous layer of oil on the pan, making sure to get the sides and corners.
- Pour ⅙ of the egg mixture into the pan and quickly tilt to cover the bottom evenly. When the egg is mostly set, but still looks wet on top, gently roll the egg toward you. Push the rolled egg to the opposite side of the pan. Brush the pan with oil and pour in another ⅙ of the egg mixture. Lift up the rolled egg and let the mixture flow underneath. When the egg is almost set, roll the omelette toward you, then push to the other side of the pan. Repeat, adding ⅙ of the mixture at a time and continuing to roll the egg into a large roll. If at any time the pan seems too hot, remove the pan from the heat for a few seconds to cool down instead of adjusting the heat on the stove.
- Remove the rolled omelette from the pan and wrap in a sushi mat, then press into a rectangle, if desired.
- Let cool slightly, then cut crosswise into 1-inch (2.54 cm) slices.
- Serve with grated radish and soy sauce.
- Enjoy!
Nutrition Facts : Calories 691 calories, Carbohydrate 20 grams, Fat 50 grams, Fiber 0 grams, Protein 35 grams, Sugar 7 grams
JAPANESE OMELETTE (TAMAGOYAKI) RECIPE BY TASTY
Here's what you need: eggs, sugar, salt, sake, mirin, bonito dashi broth, oil, shiso leaf, japanese radish, soy sauce
Provided by Alvin Zhou
Categories Breakfast
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- In a large mixing bowl, add the eggs, sugar, salt, sake, mirin, and broth, and mix well.
- Heat a tamagoyaki pan at over medium heat. Brush a thin layer of oil on the pan.
- Pour ⅙ of egg mixture into pan and quickly swirl to cover the entire pan. When the egg is set, gently roll the egg.
- With the rolled egg still in the pan, pour in ⅙ of the egg mixture. Lift up the rolled egg and let the mixture to flow under it. When the egg is set, roll the omelette toward you.
- Repeat, adding ⅙ of the mixture at a time, continuing to roll the egg into a large roll.
- Cut the tamagoyaki in half and pierce with a skewer.
- Serve with a shiso leaf, grated radish, and soy sauce.
- Enjoy!
Nutrition Facts : Calories 358 calories, Carbohydrate 12 grams, Fat 25 grams, Fiber 0 grams, Protein 18 grams, Sugar 3 grams
TAMAGOYAKI (JAPANESE EGG OMELET) RECIPE BY TASTY
Here's what you need: dashi powder, salt, soy sauce, sugar, water, eggs, oil
Provided by Rie McClenny
Categories Breakfast
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a small bowl, combine the dashi, salt, soy sauce, sugar, and water. Mix until everything is dissolved.
- In a medium bowl, beat the eggs and add the seasoning mixture. Mix until well-combined.
- Heat a tamagoyaki pan over medium-high heat. Brush a thin layer of oil on the pan.
- Pour a third of the egg mixture into pan and quickly swirl to cover the entire pan. When the egg is half-set, gently roll the egg.
- With the rolled egg still in the pan, pour in another third of the egg mixture. Lift up the rolled egg and let the mixture to flow under it. When the egg is half-set, roll the omelette toward you. Repeat with the rest of the egg mixture.
- Slice into bite-sized pieces.
- Enjoy!
Nutrition Facts : Calories 110 calories, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 4 grams, Sugar 1 gram
NORI CHEESE TAMAGOYAKI RECIPE BY TASTY
Here's what you need: eggs, mirin, salt, nori, cheese, mayonnaise, tobiko
Provided by Spencer Kombol
Categories Breakfast
Yield 1 serving
Number Of Ingredients 7
Steps:
- Mix eggs, mirin and salt well.
- Heat a Tamagoyaki pan at low heat. Brush a thin layer of oil on the pan. Wipe off excess with a paper towel.
- Pour ¼ of egg mixture into pan and quickly swirl to cover the entire pan.
- When the egg is set, put a sheet of nori and cheese on top. Roll the egg.
- Pour in ¼ of the egg mixture, lift up the cooked egg roll and let the mixture to flow under it. When the egg is set, roll the omelette toward you. Repeat this procedure one more time.
- Cut the omelette into bite sized pieces, garnish with mayonnaise and tobiko.
- Enjoy!
Nutrition Facts : Calories 713 calories, Carbohydrate 13 grams, Fat 49 grams, Fiber 0 grams, Protein 51 grams, Sugar 0 grams
TAMAGOYAKI
Steps:
- In a medium bowl, combine the dashi, soy sauce, and sugar, stir until the sugar dissolves. Add the eggs to the bowl and mix (don't over whisk) to combine. Strain the egg mixture using a medium-mesh sieve over a measuring cup with a spout. Stir and move the eggs with a spoon to get most of the liquid through, a small amount of the thick whites may remain in the sieve.
- Use a rectangular tamagoyaki pan called a makiyakinabe or tamagoyakiki to make this rolled egg dish. If you don't have one, a regular pan will do. Oil the pan before cooking, to prevent sticking. Using a paper towel or reusable equivalent, wipe the sides of the pan with oil to make sure the eggs don't stick to the sides.
- Heat the frying pan over medium heat.
- Pour a thin layer of the egg mixture into the square frying pan, when it starts to set, roll and add a new layer. A Japanese cook would roll the eggs up using chopsticks, however, you can use a spatula or whatever you feel comfortable with to get the job done.
- Cook and roll one thin layer of the egg after another until the mixture is used up. Depending on the size of your pan and how many eggs you use, this process may be repeated multiple times.
- Roll the egg mixture and leave it to rest, then slice and serve; either in Nigiri or Sushi recipe, or just add to a Bento box!
Nutrition Facts : Calories 131 kcal, Carbohydrate 10 g, Protein 8 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 246 mg, Sodium 307 mg, Sugar 8 g, ServingSize 1 serving
EASY TAMAGOYAKI, JAPANESE OMELETTE
A basic 4-ingredient version of the traditional Japanese omelette - This easy Tamagoyaki makes a great protein-packed snack on the go in just 15 min.
Provided by Andrea Soranidis - The Petite Cook
Categories Snack
Time 15m
Number Of Ingredients 6
Steps:
- Heat the skillet at medium high temperature and spread a light layer of oil on, using kitchen paper or a pastry brush.
- In the meantime prepare the omelette: in a small bowl, whisk together soy sauce, mirin and sugar.
- In a large bowl whisk the eggs gently, using a fork or chopsticks. Fold in the soy mixture and mix until all ingredients are just combined.
- Pour a thin layer of egg mixture in the skillet. Swirl it around like you would do for a french pancakes. Then, roll it into a log and move it to the end of the pan.
- Pour some more egg mixture to cover the rest of the pan. Lift up a bit the egg roll, and let some of the egg mixture go under it too (so that they stick together). After the new layer has set (but still slightly uncooked in the middle), roll the log back onto the the already made egg roll, and move to the end of the pan.
- Repeat the process, one thin layer at the time, until all the egg mixture is used up.
- In the meantime, cover with cling film a bamboo mat. Once your omelette is ready, gently remove from the pan onto the prepared bamboo mat.
- Roll the omelette tightly, pressing a little on top to make the rectangular shape, just how you would do for sushi.
- Allow to cool and set, then cut the omelette into large bites. Thread the omelette chunks onto sticks and serve immediately.
TAMAGOYAKI (JAPANESE ROLLED OMELETTE)
Sweet yet savory, Tamagoyaki (Japanese rolled omelette) makes a delightful Japanese breakfast or side dish for your bento lunches.
Provided by Namiko Chen
Categories Side Dish
Time 10m
Number Of Ingredients 10
Steps:
- Gather all the ingredients.
- Gently whisk the eggs in a bowl. It's best to "cut" the eggs with chopsticks in a zig-zag motion; do not overmix.
- In another bowl, combine the seasonings and mix well.
- Pour the seasonings mixture into the eggs and whisk gently. Then pour the mixture into a measuring cup with a spout and handle so that it'll be easier to pour into the frying pan.
Nutrition Facts : Calories 199 kcal, Carbohydrate 7 g, Protein 10 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 279 mg, Sodium 347 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
TAMAGOYAKI (JAPANESE SWEET OMELET)
Fast, easy, simple, delicious. Even a klutz like me can manage to make it in no time. It adds a whole lot of flavor to those every day eggs. I made this recipe this morning. It was delicious and left me wanting more. Traditional tamagoyaki is not as flat and uses several eggs, but this is great when you just want a little snack or for breakfast. Kids with a sweet tooth will love it.
Provided by JapaCook
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 15m
Yield 1
Number Of Ingredients 4
Steps:
- Mix water, soy sauce, and sugar together in a small bowl until sugar is dissolved. Add egg and beat until egg mixture is combined.
- Heat skillet over medium heat until a drop of water evaporates almost immediately. Pour egg mixture into pan. Cook until the bottom of the omelet has solidified, 3 to 5 minutes. Flip and fold omelet into a square and transfer to a plate.
Nutrition Facts : Calories 82.4 calories, Carbohydrate 2.9 g, Cholesterol 186 mg, Fat 5 g, Protein 6.6 g, SaturatedFat 1.5 g, Sodium 369.2 mg, Sugar 2.6 g
JAPANESE OMELETTE WITH CHEESE - TAMAGOYAKI
A universal dish - a tasty omelette with a slightly exotic note that`s going to find plenty of fans here.
Provided by Aleksandar
Categories Egg Dishes
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- 1. Break the eggs in a bowl, add salt and pepper and stir well.
- 2. Cut the nori sheet into 3 equal parts.
- 3. Put the pan on medium heat and melt the butter , so that the omelette doesnt stick.
- 4. Add 1/3 of the egg mixture to the pan and right before theyre fully cooked, add 1 of the nori parts and 1/3 of the cheese.
- 5. Form the omelette by wrapping and pushing it toward one end of the pan using a spatula.
- 6. Repeat steps 4-5 another 2 times.
- 7. Serve with your favorite sauce .
- Note: You need a square pan for Tamagoyaki.
Tips:
- Use a well-seasoned tamagoyaki pan for the best results. A tamagoyaki pan is a rectangular pan with sloping sides, which helps to create the thin layers of egg that are characteristic of tamagoyaki.
- Make sure your eggs are at room temperature before you start cooking. This will help them to cook evenly.
- Use a bamboo rolling mat to help you roll the tamagoyaki. This will give you a tight, even roll.
- Be patient! Tamagoyaki takes a little time to make, but it's worth the effort.
Conclusion:
Tamagoyaki is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover eggs. With a little practice, you'll be able to make perfect tamagoyaki every time.
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