Japanese seaweed tamagoyaki - rolled omelette

Name: Japanese seaweed tamagoyaki - rolled omelette
Total time: 600 s
Yield: 2 people
Cuisine: British
Ingredients: 3 Eggs; 2 table spoon Water; 1 tea spoon Shirodashi; 2 sheets Seaweed Nori; Tamagoyaki frying pan (many families have this special frying pan which you can tell how often people are making tamagoyaki!)

Kanaaneko @kanaaneko

Bristol, England, United Kingdom

When I was a student, my mother made me bento box every morning. One of the side dishes she often cooked which I always loved was tamagoyaki. Tamagoyaki is kids' favourite and I see it in many of my friends' bento boxes as well.

However, each family has different style. There are two particularly distinct types, those who make it sweet by adding sugar and those who make it salty by adding dashi or salt. I guess this is a conversation that every Japanese has had at least once in their life with their friends. My mother has never cooked sweet tamagoyaki and I definitely prefer salty one.

She usually made a simple tamagoyaki with dashi or shirodashi, but I also liked the one with nori seaweed rolled togehter with eggs. So here is the recipe!

#KeepRecipesAlive

She usually made a simple tamagoyaki with dashi or shirodashi, but I also liked the one with nori seaweed rolled togehter with eggs. So here is the recipe!

#KeepRecipesAlive

Kanaaneko @kanaaneko

Bristol, England, United Kingdom

She usually made a simple tamagoyaki with dashi or shirodashi, but I also liked the one with nori seaweed rolled togehter with eggs. So here is the recipe!

#KeepRecipesAlive

She usually made a simple tamagoyaki with dashi or shirodashi, but I also liked the one with nori seaweed rolled togehter with eggs. So here is the recipe!

Saved

Ingredients

10 mins

2 people

3Eggs
2 table spoonWater
1 tea spoonShirodashi
2 sheetsSeaweed Nori
Optional
Tamagoyaki frying pan (many families have this special frying pan which you can tell how often people are making tamagoyaki!)

Saved

Steps

10 mins

1

Crack in the eggs and stir thoroughly with the end of a wooden spoon touching the bottom of the bowl. If you have time, strain the egg mixture into a colander.
2

Add water and shirodashi in the egg mixture.
3

Heat some oil in a pan, pour in one third of the egg mixture. Heat over a very low flame and cook slowly. Place the nori seaweed on top while the eggs on the surface are still slightly uncooked.
4

Roll the egg from the back to the front using chopsticks or a spatula.
5

Pour in a very small amount of egg mixture, cook over very low heat and roll before the surface is cooked.
6

Repeat the same process once again to make another tamagoyaki with the remaining egg mixture. Cut tamagoyaki with a knife.

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Cooksnaps

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Kanaaneko @kanaaneko

on February 22, 2023 22:03

Bristol, England, United Kingdom

🇯🇵 🇬🇧 Japanese, living in Bristol😋 Lived in Singapore & Indonesia for 10 years and have traveled over 10 Asian countries. And my husband is Korean. So I’m cooking many different Asian food!🍳 Cooking almost everyday💝 Please follow me, feel free to ask me any questions about my recipes and let's enjoy cooking together!!