TAMAGO MAKI (ALSO TAMAGOYAKI): JAPANESE EGG ROLL
This recipe makes a nice savory tamago maki. I've put it together using various bits of advice and a lot of experimentation. Moreover, I've made it without a tamagoyaki pan. It can also be put on top of nigiri (rice balls) to make tamagozushi.
Provided by vengefulspectre
Categories Breakfast
Time 15m
Yield 1 roll, 1-3 serving(s)
Number Of Ingredients 6
Steps:
- Beat the eggs, strain through fine sieve, and add to dashi stock, mirin, sugar, and soy sauce.
- Heat pan (tamagoyaki pan OR a small-ish skillet--a flat, square pan would work best, but I have used a round one with little difficulty) to medium high heat with PLENTY of cooking oil. I find that the oils sold in spray bottles, like Pam, work the best to spread it out evenly.
- Pour enough of the egg mixture onto the pan to spread evenly over the surface, about 1/3 of the mixture.
- Allow mixture to cook just until the egg is set (but not cooked all the way, or the layers won't stick to each other when you roll it). I determine this by looking for the dark yellow, orangish color to appear. Sprinkle some of the green onions over this.
- Start rolling the omlette by picking up the edge farthest away from you and pulling it toward you. I often do this in steps, flipping about 1/4 of the edge over, letting it set, then flipping that over (like a jelly roll) etc, until the entire omlette is rolled up.
- Now, re-oil the exposed part of the pan and add 1/2 of the remaining mixture. Repeat steps 4 and 5.
- Repeat step 5, which should use up the rest of the egg mixture.
- Allow to cool (so that it cooks all the way through) and wrap in paper towel. You can make the shape more rectangular (for tamagozushi, for example) by gently putting pressure on the paper towel.
- Cut into slices (usually 0.25-0.5 cm or so) to serve. Garnish with remaining green onions.
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Luis Angel Reyes Roque
[email protected]Thanks for sharing this recipe. I'm always looking for new ways to cook eggs.
Edem Dushie
[email protected]This recipe looks delicious. I'm going to make it for my next party.
Reham Kasem
[email protected]I can't wait to try this recipe. I love tamago maki!
Haus of DMK
[email protected]I'm always looking for new and interesting egg recipes. This one definitely fits the bill!
Sahara Trickster
[email protected]These tamago maki are so cute! I love the way they look in my bento box.
Ibrahim Ansary
[email protected]Overall, I thought this was a good recipe. The egg rolls were tasty and easy to make. I'll definitely be making them again.
Benson Benjo
[email protected]I had some trouble getting the egg rolls to roll up neatly. I think I need to practice a bit more.
Chioma Amadi
[email protected]These tamago maki were a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Blessing Joss
[email protected]I followed the recipe exactly, but my egg rolls didn't turn out as fluffy as I had hoped. I'm not sure what went wrong.
Ugadu Emmanuel chidera
[email protected]I love that this recipe uses simple ingredients that I always have on hand. It's a great way to use up leftover eggs.
nathan kallen
[email protected]These egg rolls are so versatile. I've served them as an appetizer, a main course, and even a snack. They're always a hit.
Murad Mannu
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. I love the combination of sweet and savory flavors.
Un Zed
[email protected]These tamago maki were the perfect addition to my bento box. They're portable, delicious, and look really impressive.
Mukhmadziab Mukhmadziab
[email protected]I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make these egg rolls without any problems. They turned out great!
Mary Micheal
[email protected]This tamago maki recipe was a delight! The egg rolls turned out perfectly fluffy and flavorful. I served them with some soy sauce and pickled ginger, and they were a hit with my family.