Tamagoyaki, Japanese Omelette

Name: Tamagoyaki, Japanese Omelette
Yield: Serves 1 serving
Ingredients: 2 eggs; Salt and pepper, to taste; 1 sheet nori (dried seaweed); 1 katsuobushi (dried bonito flakes); 1 black sesame seeds; 1 scallion; 1 soy sauce

Alexis Leroux @Alexis

Traditional recipe for tamagoyaki, a rolled and seasoned Japanese omelette, famous for its fluffy texture and subtle flavor. This specialty, also called dashimaki tamago when enriched with dashi broth, can be enjoyed in thick slices in a bento or in thin portions on sushi.

Alexis Leroux @Alexis

Saved

Ingredients

Serves 1 serving

2eggs
Salt and pepper, to taste
1 sheetnori (dried seaweed)
1katsuobushi (dried bonito flakes)
1black sesame seeds
1scallion
1soy sauce

Saved

Steps

1

Finely chop the scallion and place some in a small bowl with the soy sauce. Set aside.
2

Crack and beat the eggs in a bowl.
3

Lightly oil the pan using a paper towel.
4

Using a small ladle, pour a thin layer of beaten eggs into the pan. Let it set, then roll it to one end of the pan.
5

Add another thin layer of beaten eggs, roll the first omelette over it, and move the omelette back to the edge of the pan. Repeat until all the eggs are used.
6

Place the finished omelette on a sushi mat and roll it tightly.
7

Slice the omelette as desired for bento, sushi, or other uses. Garnish with katsuobushi, shredded nori, toasted black sesame seeds, and chopped scallion as you like.