Tamagoyaki (Japanese Omelette)

Name: Tamagoyaki (Japanese Omelette)
Total time: 240 s
Yield: 30 minutes
Cuisine: British
Ingredients: 1/4 cup plus 2 tbsp Dashi or Kombu Dashi, warm; 1 tsp Japanese light soy sauce; 1 tbsp sugar; 4 large eggs, beaten; Vegetable oil; 1 approximately 7 by 5 - inch tamagoyaki pan

Santy Coy @chefsantycoy

Gold Coast, Australia

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Santy Coy @chefsantycoy

Gold Coast, Australia

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Ingredients

Serves 4 mins

30 minutes

1/4 cupplus 2 tbsp Dashi or Kombu Dashi, warm
1 tspJapanese light soy sauce
1 tbspsugar
4large eggs, beaten
Vegetable oil
Special Equipment:
1approximately 7 by 5 - inch tamagoyaki pan

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Steps

Serves 4 mins

1

Combine eggs, dashi, soy sauce and sugar in a large bowl and beat to combine well and sugar has dissolved.
2

Set a medium mesh sieve over a measuring cup with a spout and pour in the egg mixture. Strain the mixture, stirring to get most of the liquid through, leaving just about a tablespoon of the thick whites in the sieve.
3

Set the tamagoyaki pan over medium heat. Let it get hot for a few minutes. Pour a tablespoon or two of the oil into a small bowl. Dip a folded paper towel into the oil and briefly rub the surface and sides of the pan. Keep the paper towel nearby.
4

Pour into the pan enough of the egg mixture (about 3 tablespoon) to cover the surface and immediately swirl the egg mixture so it covers the bottom in a thin layer, pushing down any egg that sticks to sides.
5

Use the edge of a nonmetal spatula or chopsticks to pop any little bubbles that appear. Let the egg cook, without stirring, just until it sets, about 20 seconds. Take the pan off the heat, tilt the handle down, and use a nonmetal spatula to gently fold the egg forward in half onto itself.
6

Set the pan back on the heat. Rub the empty space at the back of the pan with oil, the slide the cooked egg, using the spatula to help if need be, into the empty space. Rub the now empty space in the from of the pan with oil.
7

Pour about 3 tablespoon more of the egg mixture into the empty space, tilting the pan and slightly lifting the cooked egg so the egg run underneath it. Cook until the raw egg has just set, 30 - 45 seconds. Take the pan off the heat and tilt the handle down, and use a spatula to gently fold the egg forward in half onto itself.
8

Set the pan back on the heat again and repeat the process until you’ve used all of the egg mixture. If the omelette is not by this point golden brown in spots on both sides, cook over medium heat for a few minutes on each side.
9

Transfer the omelette of a cutting board, let it cool slightly and slice it crosswise into 3/4 inch thick slices. Arrange on the plate, you can put slice spring onion and pickle ginger on top and serve warm. Enjoy …..
10

Or if you don’t want to serve it right away, wrapped the omelette in plastic wrap, the omelette keeps in the fridge for up to 2 days. When you are ready to serve, transfer the omelette to a cutting board and slice it crosswise into 3/4 inch thick slices.
11

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Santy Coy @chefsantycoy

on January 03, 2022 15:53

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!