Tamagoyaki Japanese Omelette 🥚 (serves 2)
Tamagoyaki (卵焼き or 玉子焼き, translating to 'grilled or fried egg')
is an easy breakfast meal for Japanese food lovers! Tamagoyaki is made by rolling together thin
layers of seasoned egg in a frying pan. You can enjoy it for breakfast, add it to a
bento lunch, or use it as a filling in sushi.
It is often prepared in a
rectangular omelette pan called a makiyakinabe or tamagoyakiki.
You don’t have to use a special square frying pan to make tamagoyaki, but you may find it easier than using a normal round one.
After cooking, you can place the tamagoyaki on a sushi rolling mat and roll it up tightly to get a solid roll. This is a good idea especially when you first start making tamagoyaki to make sure the roll is tight and easy to cut.
You can try adding different ingredients like spring onion and nori
seaweed for extra flavour. Just make sure to chop them up very finely
before you add them to the mix. In our recipe, we added bell peppers!
- 4 eggs
- 1 tbsp soy sauce (get yours here)
- 1 tbsp mirin (coming soon!)
- 1 tbsp sugar
- 1 tbsp milk
- pinch of salt
- cooking oil as needed
- (optional) bell peppers
Instructions:
Beat the eggs: First, beat 4 eggs well in a bowl using either a fork or chopsticks.
Add seasoning: Add one tablespoon each of soy sauce, mirin, milk and sugar and a little salt to your mix. Add bell peppers.
Heat up a pan: Put a small amount of cooking oil in your pan and bring it up to medium heat. Keep some kitchen roll handy to help keep the pan oiled during cooking.
Cook the eggs: Add a small amount of your egg mix into the heated pan. Once the egg has cooked slightly so that the top is still slightly uncooked, push it over to the side of your pan.
Add a little more oil to the pan using the kitchen roll: Add another small amount of the egg mix to your pan. Again, wait for this to cook a little, but before it sets on top. You can then begin to roll the first bit of egg over the mix you just put in the pan until you have a small roll of egg.
Repeat the steps: Continue adding a small amount of egg while oiling the pan each time in between. As you add more egg and roll it up each time, your egg roll will start getting larger and easier to add new layers. Keep adding the egg in new layers until you have used it all up.
Slice the tamagoyaki: Your tamagoyaki is now finished so remove it from the pan and wait to cool before slicing it up into thin pieces with a sharp knife.
Additional Info:
- Instead of using mirin and soy sauce, you can simply use normal
Japanese dashi soup stock to achieve similar results. Try using one
sachet of dashi stock powder for a great taste.
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