Tamagoyaki Recipe
This recipe will show you how to make easiest and tastiest tamagoyaki (Japanese rolled egg omelet).
Ingredients
- 4 egg
- 1 tbsp mirin
- 1 tbsp sugar
- 1/2 tsp dashi power
- pinch of salt
- Neutral oil to coat pan
Instructions
- In a measuring cup, crack in 4 eggs and whisk until smooth. Make sure to whisk throughly. This will take a few minutes.
- Once egg is smooth, mix in rest of the ingredients: mirin, sugar, dashi powder, salt. Mix well until sugar and dashi powder is fully dissolved.
- In a rectangle pan, turn on heat to low and oil entire pan. Wipe off excess oil with a paper towel.
- Pour a thin layer of tamagoyaki mixture (about half centimeter in height). Pop any air bubbles you see.
- Once it is 80% cooked, start rolling the opposite side of the egg towards you. With every roll, make sure to put a little pressure so the eggs stick together
- Once you roll the egg towards you, you should have a little egg roll.
- Push the egg to the opposite side
- Oil pan and wipe off excess.
- Then pour the egg mixture about half cm in height.
- Lift the cooked egg so the egg mixture can seep beneath it. This will create a seamless roll.
- Once 80% cooked, roll the cooked side of the egg over onto the new egg mixture. Put a little pressure again to flatten out the top. You should start to see a rectangle shape forming.
- Roll over again until you reach the end of the pan closest to you.
- Slide the cooked egg to the opposite side and repeat the process 3-4 more times until the egg mixture is gone.
- By the end of the egg mixture, you should get a rectangle shaped egg omelet.
- Remove off heat and let it cool before cutting
- Once it cools down a bit, slice into quarter inch thickness and plate
- Serve as a side dish or put in bento and enjoy!
Video
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