Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, tamagoyaki (japanese rolled omelette) 玉子焼き. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Sweet yet savory, Tamagoyaki (Japanese rolled omelette), makes a delightful Japanese breakfast or side dish for your bento lunches. Tamagoyaki (卵焼き or 玉子焼き) is a sweetened Japanese rolled omelette that resemble mini bars of golden pillows. With a slightly sweet taste and custardy texture.
Tamagoyaki (Japanese rolled omelette) 玉子焼き is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Tamagoyaki (Japanese rolled omelette) 玉子焼き is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook tamagoyaki (japanese rolled omelette) 玉子焼き using 9 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Tamagoyaki (Japanese rolled omelette) 玉子焼き:
- Get 3-4 eggs, beaten
- Make ready Egg mixture seasoning:
- Make ready 2 teaspoons sugar (caster or granulated)
- Get 1/2 teaspoon soy sauce
- Make ready 1/8 teaspoon salt
- Make ready 1/2 teaspoon dashi
- Take 1 teaspoon mirin
- Take Cooking the egg:
- Prepare 1/3 cup vegetable oil (any cooking oil of choice, for brushing the pan)
Tamagoyaki is the Japanese rolled omelet that is popularly served for breakfast, put in a bento (Japanese lunch box) as a side dish or used as a filling in sushi. Tamagoyaki, literally meaning "grilled/fried egg," is made by rolling together thin layers of seasoned egg in a frying pan. Tamagoyaki is a popular item on sushi menus, but it can be eaten hot or cold at any time of day, as part of a light breakfast, snack, lunch, or dinner. Making tamagoyaki requires a special rectangular pan so that the final rolled omelette has a uniform shape.
Instructions to make Tamagoyaki (Japanese rolled omelette) 玉子焼き:
- In a large bowl crack and gently beat the eggs together with chopsticks or a fork. Add the sugar, soy sauce, salt and dashi to the egg mixture and mix well together.
- Pour the egg mixture through a sieve into a measuring jug.
- In a Tamagoyaki omelette pan or small pan, heat the pan over medium heat. Fold the paper towel and dip in the oil and apply to the pan. Pour a tiny amount of egg mixture to test if pan is hot enough.
- When you hear the sizzling sound, pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan. This creates a thin egg layer. If there are any air bubbles poke to release the air. When the bottom of the egg has set but is still soft on top, take pan off heat and start rolling into a log shape from one side to the other using chopsticks.
- Apply oil to the top, roll omelette to the side of the pan where you started to roll, apply oil to the bottom of the pan with the same oil dipped paper towel. Pour the egg mixture to cover the bottom of the pan again. Ensure you lift the omelette to spread the mixture underneath.
- When the new layer of egg has set and still soft on top, again take pan of heat and start rolling from one side to the other. Repeat steps 4 and 5 until the remaining egg mixture has been used. At this stage you can brown the omelette a little. Remove from the pan and place the omelette on a paper towel and wrap it up. Best to shape the egg while it is still hot. Let it stand for 5 minutes.
- Slice the Tamagoyaki egg roughly about half inch in thickness. Transfer to a serving plate.
- Serve and eat with a bowl of congee rice and pan fried vegetables.
We recommend starting with a smaller. I am a big fan of Japanese rolled omelet or tamagoyaki-the slightly sweet but delicate omelet that is often packed into Japanese bento boxes and also served at sushi bars as tamago nigiri. I love its aesthetic: yellow and all rolled up in a small package that is easily picked up with a pair of chopsticks. People in Japan eat it in the morning like people eat scrambled eggs in the US. It is also a favorite for bento Tamagoyaki is thin layers of eggs cooked and rolled into a log using a special rectangular Tamagoyaki pan.
So that is going to wrap this up for this exceptional food tamagoyaki (japanese rolled omelette) 玉子焼き recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
