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Tamagoyaki (Japanese Rolled Omelette)

Tamagoyaki (Japanese Rolled Omelette)
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Tamagoyaki (Japanese Rolled Omelette) is a delightful and fluffy dish that perfectly balances sweet and savory flavors. Made with simple ingredients like eggs, dashi stock, sugar, soy sauce, and mirin, this quick and elegant omelette is easy to prepare and ideal for breakfast, snacks, or as a sushi topping. With a few easy steps, you can create beautifully rolled, soft, and flavorful layers that showcase authentic Japanese taste and presentation.

Ingredients

Scale

Main Ingredients

  • 4 large fresh eggs
  • 2 tablespoons dashi stock
  • 1 teaspoon sugar
  • 1 teaspoon soy sauce
  • 1 tablespoon mirin (sweet rice wine)
  • Neutral oil, for greasing the pan

Instructions

  1. Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, dashi stock, sugar, soy sauce, and mirin until smooth and well blended to ensure an even consistency and harmonious flavors.
  2. Heat the Pan: Preheat a rectangular or small non-stick frying pan over medium-low heat. Lightly oil the surface using a paper towel dipped in neutral oil, creating a thin, even layer to prevent sticking.
  3. Pour and Roll the First Layer: Pour a thin layer of the egg mixture into the pan, tilting it to spread evenly. When the egg is mostly set but still slightly wet on top, carefully roll it from one edge to the other using chopsticks or a spatula.
  4. Add More Layers: Push the rolled omelette to one side of the pan and re-oil the empty space. Pour another thin layer of egg mixture underneath the roll by lifting it slightly. Once this layer sets, roll the combined layers toward the opposite side. Repeat until all the egg mixture is used.
  5. Shape and Slice: Gently press the rolled omelette with a bamboo rolling mat or spatula to firm up its shape. Allow it to cool slightly, then slice the Tamagoyaki into bite-sized pieces.

Notes

  • Use a rectangular pan for the traditional shape and easier rolling.
  • Maintain medium-low heat to avoid browning or overcooking the egg.
  • Oil the pan between layers to prevent sticking and ensure smooth rolls.
  • Be patient and let each layer set well before rolling for better texture.
  • Adjust sugar and soy sauce amounts to customize sweetness and saltiness to your taste.

Nutrition

Keywords: Tamagoyaki, Japanese rolled omelette, Japanese breakfast, rolled omelette, umami omelette, sweet and savory egg dish

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