Tamagoyaki (Japanese Rolled Omelette)
Tamagoyaki is a traditional Japanese rolled omelette made with eggs, dashi (Japanese soup stock), and seasonings such as soy sauce and mirin. It's a popular breakfast dish in Japan and is known for its sweet yet savory flavor and delicate layers.
Ingredients
- 2 eggs
- 1 tablespoon milk
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon soy sauce
- 1 teaspoon finely chopped green onions (optional)
- 1 teaspoon black pepper (optional)
- 1 teaspoon vegetable oil
Instructions
- Crack the eggs into a bowl.
- Add milk, sugar, salt, soy sauce, and mix well until the sugar dissolves.
- Optional: Add finely chopped green onions and black pepper for extra flavor.
- Heat a non-stick pan (preferably rectangular) over medium heat and add a little vegetable oil.
- Pour a thin layer of the egg mixture into the pan, tilting it to spread the mixture evenly.
- Once the egg is slightly set but still soft on top, start rolling it from one end to the other using a spatula.
- Push the rolled egg to one side of the pan, and add more oil if necessary.
- Pour another thin layer of the egg mixture into the empty part of the pan, lifting the rolled egg to let the uncooked egg flow underneath.
- Repeat the rolling process once the new layer is set.
- Continue this process until all the egg mixture is used up.
- Once the tamagoyaki is cooked, transfer it to a cutting board.
- Let it cool slightly, then slice it into 1-inch pieces.
- Serve warm or at room temperature, optionally garnished with a little extra green onion.
Prepare the Egg Mixture:
Cook the Tamagoyaki:
Slice and Serve:
Note
- Use a rectangular tamagoyaki pan for best results, but a regular frying pan will work too.
- Be sure to cook the tamagoyaki over low to medium heat to prevent burning and to achieve a smooth texture.
- Adjust the sweetness and saltiness according to your taste preferences by varying the amount of sugar and soy sauce.
- Experiment with different fillings such as cheese, vegetables for variation.