TAMAGOYAKI (JAPANESE ROLLED OMELETTE)
It's easy to make authentic Japanese food at home with this classic Japanese omelette recipe. Tamagoyaki is slightly sweet and seasoned with soy sauce, mirin, and dashi stock. It's a favorite in bento boxes and also makes an easy Japanese appetizer. Serve with shredded daikon and soy sauce for dipping.
Provided by ChefJackie
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Whisk eggs, dashi stock, sugar, mirin, and soy sauce together in a bowl.
- Heat 1/3 of the oil in a large nonstick skillet over medium-high heat. Add about 1/3 of the egg mixture and quickly swirl the pan to evenly cover the bottom. Start rolling up the omelette from one side to the other as soon as it is set.
- Keep the roll to one side, then add another 1/3 of the oil to the skillet and another 1/3 of the egg. Swirl the pan, ensuring the entire bottom is covered, including around and underneath the first roll. Cook until set. Roll up from the side containing the first roll, so that is now at the center.
- Repeat the process with the remaining oil and egg. Transfer rolled omelette to a bamboo rolling mat. Roll up tightly and allow to cool for a few minutes.
- Unwrap the omelette and slice into 6 pieces. Serve warm or cold.
Nutrition Facts : Calories 208.6 calories, Carbohydrate 7.9 g, Cholesterol 372.3 mg, Fat 13.6 g, Protein 13.3 g, SaturatedFat 3.7 g, Sodium 260.2 mg, Sugar 7.8 g
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Longo Maa
[email protected]Tamagoyaki is one of my favorite Japanese dishes. I can't wait to try this recipe!
Rayyanboss Azaansir
[email protected]I'm going to try this recipe for my next brunch party. I think my guests will love it.
joel elogbamien
[email protected]This recipe is great! I've made tamagoyaki several times now, and it's always turned out perfectly.
Khansa Mustafa
[email protected]I love tamagoyaki, but I'm always afraid to make it myself. I'm worried I'll mess it up.
Emihle Mpana
[email protected]Tamagoyaki is the perfect breakfast food. It's light and fluffy, and it goes great with rice.
Lucky Jahbless
[email protected]I'm allergic to eggs, so I can't eat tamagoyaki. But it looks so good!
Adaobi Favour
[email protected]This recipe is a bit too complicated for me. I'm going to look for a simpler one.
Sultan Umar
[email protected]I've never had tamagoyaki before, but I'm definitely going to try this recipe. It looks amazing!
idowu christiana
[email protected]Tamagoyaki is so delicious! I love how it's sweet and savory at the same time.
Ramat Abdullahi
[email protected]I'm not a fan of tamagoyaki, but I made this recipe for my Japanese friend and she loved it. She said it was the best tamagoyaki she's ever had.
Billie Guzman
[email protected]This recipe was a disaster! The tamagoyaki was dry and rubbery. I followed the recipe exactly, so I'm not sure what went wrong.
Raman Zone
[email protected]I've been making tamagoyaki for years, and this recipe is the best I've tried. The instructions are clear and easy to follow, and the results are always perfect.
Kyeema
[email protected]Tamagoyaki is a staple in my kitchen. I make it at least once a week. This recipe is a great guide for beginners. My tamagoyaki always turns out fluffy and delicious.