Japan Australia Pages

Wednesday, June 6, 2012

Tamagoyaki Recipe (Japanese style Omelette)

This Month’s Easy to Cook Japanese Recipe is Tamagoyaki, which is a Japanese style sweet omelette. In Japan, it is usually served as a side dish to breakfast, but it is a great side dish for any meal.

Tamagoyaki Recipe


Serves 2

Ingredients

• 4 eggs
• 2 tbsp dashi
• 1 tbsp caster sugar
• 1 tbsp mirin
• 1 tsp light colour soy sauce
• 1 tbsp vegetable oil
• 1 tbsp grated daikon
• soy sauce

Method 

1. Crack the eggs into a bowl and add dashi, caster sugar, mirin and soy sauce then whisk.
2. Strain into another bowl.
3. Heat up a non-stick frying pan over a medium heat for 1 minute. Pour in a little oil and swirl evenly over the pan.
4. Pour in one third of the egg mixture and cook until set around the edges.
5. With a spatula fold one third towards the front of the pan, then fold over again in the same direction onto the remaining portion.
6. Add a little more oil to the pan and pour half the remaining egg mixture onto the empty area of the pan and cook until the edge sets.
7. Again fold one third towards the folded egg, then fold this over the top of previous roll, making a flat roll on one side of the pan.
8. Add more oil and pour in the remaining egg mixture, and repeat the folding process. With the spatula, give a little push to mould the shape.
9. When cooked remove from the heat. And place on a bamboo mat. Wrap the omelette with the bamboo mat and shape. By pressing with your fingers on one side only along the length of the roll, you can make a wedge shape which produces attractive “petals” when cut across the roll. It can also be squared off for a simple version.
10. Cut into pieces and serve with grated daikon and soy sauce.

Note: Tamagoyaki is also a popular sushi topping and is a great addition to any bento lunch box.

18 comments:

  1. Replies
    1. Thanks Thomas, It is really good and goes with just about anything.

      John

      Delete
    2. I agree with JA.

      It sure goes well with anything. ^^

      Delete
    3. Thanks Lina, Appreciate it :)

      John

      Delete
  2. Just made some for lunch at work tomorrow. Always loved it now I know how to make it. Took a while to get used to a cold omelette, thanks for the recipe.

    ReplyDelete
    Replies
    1. Thanks Llewellyn, Not a problem and hope it serves you well. It is fun to make and definitely makes a great addition to any bento lunch.

      John

      Delete
  3. It's a little too sweet for my taste, but I like it when it's used in sushi (^_^)

    ReplyDelete
    Replies
    1. Thanks Muza-chan, It is quite sweet, but like you said it is a great sushi ingredient and one of my favourites :)

      John

      Delete
  4. I had a bit of a shock the first time I had Japanese omelette. "Sweet eggs?! Heh?" Now, of course, I love it. :)

    ReplyDelete
    Replies
    1. Thanks Rurousha, I guess we are used to the savoury style omelette in the west, but this is a classic and love it as part of my full Japanese breakfast :)

      John

      Delete
  5. When I saw the title for your post describing this as "easy," I thought, "Great, now I can make one of my favorite dishes at home!" The problem is that I'm sooo bad with eggs. I can cook other things, but I force my husband to make omelets when I want them. Are you sure this folding bit is easy? Maybe I will try.....

    ReplyDelete
    Replies
    1. Thanks StarBrooke, It is not too bad and the folding is the hardest part just like with Okonomiyaki. Like anything in life the more you practice the better you get. Hope you give it a try and let us know how you go :)

      John

      Delete
  6. That would be good to make for my kid's bentos.

    ReplyDelete
    Replies
    1. Thanks Lisa, Kids love it as well and it is a favourite in my son's bento :)

      John

      Delete
  7. Hi,Japan-Australia, I searched this sweet egg roll receipt a few months ago, and wonder why there are different ingredients to be added, some are simply only egg sugar & salt, others like yours, with mirin,etc, do they really taste so different? which is a more traditional way in Japanese style? Hope you can help me to figure out this mystery, thank :)

    ReplyDelete
    Replies
    1. Hi Antleeli, Thanks for stopping by. There are many different ways to make Tamagoyaki. The most basic way is just as you mentioned egg, sugar and salt. In Japan, we like to add mirin, dashi and soy sauce for extra flavour and sweetness. We also like to dip the Tamagoyaki in a sauce made up of soy sauce and grated daikon. Give both recipes a try and see which you like the best.

      John

      Delete
  8. I tried to make tamagoyaki a couple of weeks ago, it tasted nice but it is soooo hard to roll! I think I need more practice to make mine look good too!

    ReplyDelete
    Replies
    1. Thanks Itsumo Japan, The rolling is definitely the hardest part, but like anything practice makes perfect. Hope you give it another go.

      John

      Delete

Share This via Social Media

Social Media

Get widget
Related Posts Plugin for WordPress, Blogger...