Tamagoyaki (Japanese rolled omelette) 玉子焼き
I have had this a few times in UK Japanese restaurants but was never really a fan of this. I always found the egg tasted slightly too sweet for my liking.
However on my honeymoon trip to Japan, during my visit to Toyosu Market I had Tamagoyaki as part of chef's omakase set. This completely changed my view of Tamagoyaki. I really enjoyed how they made it and I couldn't get enough of it.
It is a really easy, versatile and a good protein dish. The eggs are fried and made by rolling together thin layers of seasoned beaten eggs in a Tamagoyaki Japanese omelette pan. This can be enjoyed for breakfast, added to a bento lunch or used as a filling in sushi.
#mycookbook
#Tamagoyakiegg
#Tamagoyaki
#layeredegg
#egg
#friedegg
#Japaneseegg
#Japanese
#Japanesecuisine
#Japaneserolledegg
#rolledegg
#week10
#cookbookproject
#golbalfoodtour
Tamagoyaki (Japanese rolled omelette) 玉子焼き
I have had this a few times in UK Japanese restaurants but was never really a fan of this. I always found the egg tasted slightly too sweet for my liking.
However on my honeymoon trip to Japan, during my visit to Toyosu Market I had Tamagoyaki as part of chef's omakase set. This completely changed my view of Tamagoyaki. I really enjoyed how they made it and I couldn't get enough of it.
It is a really easy, versatile and a good protein dish. The eggs are fried and made by rolling together thin layers of seasoned beaten eggs in a Tamagoyaki Japanese omelette pan. This can be enjoyed for breakfast, added to a bento lunch or used as a filling in sushi.
#mycookbook
#Tamagoyakiegg
#Tamagoyaki
#layeredegg
#egg
#friedegg
#Japaneseegg
#Japanese
#Japanesecuisine
#Japaneserolledegg
#rolledegg
#week10
#cookbookproject
#golbalfoodtour
Cooking Instructions
- 1
In a large bowl crack and gently beat the eggs together with chopsticks or a fork. Add the sugar, soy sauce, salt and dashi to the egg mixture and mix well together.
- 2
Pour the egg mixture through a sieve into a measuring jug.
- 3
In a Tamagoyaki omelette pan or small pan, heat the pan over medium heat. Fold the paper towel and dip in the oil and apply to the pan. Pour a tiny amount of egg mixture to test if pan is hot enough.
- 4
When you hear the sizzling sound, pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan. This creates a thin egg layer. If there are any air bubbles poke to release the air. When the bottom of the egg has set but is still soft on top, take pan off heat and start rolling into a log shape from one side to the other using chopsticks.
- 5
Apply oil to the top, roll omelette to the side of the pan where you started to roll, apply oil to the bottom of the pan with the same oil dipped paper towel. Pour the egg mixture to cover the bottom of the pan again. Ensure you lift the omelette to spread the mixture underneath.
- 6
When the new layer of egg has set and still soft on top, again take pan of heat and start rolling from one side to the other. Repeat steps 4 and 5 until the remaining egg mixture has been used. At this stage you can brown the omelette a little. Remove from the pan and place the omelette on a paper towel and wrap it up. Best to shape the egg while it is still hot. Let it stand for 5 minutes.
- 7
Slice the Tamagoyaki egg roughly about half inch in thickness. Transfer to a serving plate.
- 8
Serve and eat with a bowl of congee rice and pan fried vegetables.
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