TAMAGOYAKI (JAPANESE ROLLED OMELET)
Tamagoyaki, a Japanese staple, is made by carefully rolling several thin layers of cooked egg into a rectangular omelet, which creates a soft and delicate texture. Traditionally, it's made in a special tamagoyaki pan, but this version also works with an 8-inch nonstick skillet. There are sweet and savory variations, and this recipe falls somewhere in between the two: The soy sauce, mirin and dashi pack it with umami, while the sugar adds a subtle sweetness. The technique can be challenging at first, but do your best to keep each layer consistent in color and each fold parallel to the last. Don't worry about little tears; they'll be covered up with the next layer.
Provided by Kiera Wright-Ruiz
Categories breakfast, brunch, dinner, for one, for two, lunch, snack, weekday, main course, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- In a small bowl, combine eggs, mirin, soy sauce, dashi (if using) and sugar. Whisk until well combined.
- Heat 1 teaspoon oil in a tamagoyaki pan or a nonstick 8-inch skillet over medium. Using a small piece of folded paper towel, carefully wipe the excess oil from the pan and set aside paper towel (you will need it to grease the pan for each egg layer).
- Pour about 3 tablespoons of the egg mixture into the pan and quickly tilt the pan, swirling the egg mixture around to create an even layer. If there are thicker areas, gently poke a small hole at the thickest point with chopsticks and tilt and swirl the pan to cover exposed areas with more raw egg to form an even layer.
- After the layer is cooked, about 1 minute, using chopsticks or a rubber spatula, gently lift the egg edges on the farthest side to loosen the layer's grip. While tilting the pan, carefully fold the egg about 1/4 of the way toward yourself. Continue to fold the egg equally on itself until you have a narrow, rectangular omelet at the edge of the pan nearest you. Reduce the heat to medium-low if the egg is browning.
- Using the paper towel, lightly grease the exposed area of the pan. Pour another 3 tablespoons of the remaining egg mixture into the exposed area of the pan and quickly swirl it around to create another layer. Use chopsticks or a soft spatula to gently lift up the folded omelet and tilt the pan toward you so the raw egg mixture runs under the omelet.
- Once the layer is cooked, gently roll the omelet away from you in three to four flips. Repeat Steps 3 to 5 with remaining three layers, greasing the pan before each additional layer. The number of flips will decrease as the omelet grows in size with each additional layer.
- Transfer omelet to a cutting board or a plate when done. Cut crosswise into four pieces and rotate, cut side up, to show egg layers. (If using a nonstick 8-inch skillet, you can trim both ends of the omelet to make them even.) Serve immediately or chill for later.
HOME-STYLE TAMAGOYAKI (JAPANESE ROLLED OMELETTE) RECIPE
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.
Provided by Daniel Gritzer
Categories Appetizers and Hors d'Oeuvres Breakfast and Brunch Sides Snacks
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- In a small bowl and using chopsticks, beat eggs until well combined and no visible traces of whites remain. Beat in the cooled dashi, mirin, and soy sauce.
- Add 1/4 of the egg mixture to the pan, tilting the pan to spread the egg around in an even layer covering the bottom of the pan. Using your chopsticks, puncture any large bubbles that form.
- When the egg has fully set on the bottom but is still slightly wet on top, begin your first roll: Lift the pan off the heat and try to slide one of your chopsticks under the far edge of the egg layer; then, with a quick upward motion of the pan, lift and roll the egg sheet up and over itself so that it rolls partway toward the handle. Repeat, rolling the egg sheet up fully toward the handle. This is the most difficult layer to roll because the egg sheet is so floppy; if you have trouble, don't worry, just use your chopsticks to push the egg sheet, bunching it up by the handle end.
- Now repeat the rolling step as before, sliding a chopstick under the far edge and flopping the cooked egg log over itself as you roll it toward the handle. Repeat the layering and rolling process 2 more times until the egg is finished.
Nutrition Facts : Calories 53 kcal, Carbohydrate 1 g, Cholesterol 93 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, Sodium 119 mg, Sugar 1 g, Fat 4 g, ServingSize Makes enough for 1 person as a light meal or snack, or up to 4 people if serving just a few pieces as part of a larger meal, UnsaturatedFat 0 g
TAMAGOYAKI (JAPANESE ROLLED OMELETTE)
It's easy to make authentic Japanese food at home with this classic Japanese omelette recipe. Tamagoyaki is slightly sweet and seasoned with soy sauce, mirin, and dashi stock. It's a favorite in bento boxes and also makes an easy Japanese appetizer. Serve with shredded daikon and soy sauce for dipping.
Provided by ChefJackie
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Whisk eggs, dashi stock, sugar, mirin, and soy sauce together in a bowl.
- Heat 1/3 of the oil in a large nonstick skillet over medium-high heat. Add about 1/3 of the egg mixture and quickly swirl the pan to evenly cover the bottom. Start rolling up the omelette from one side to the other as soon as it is set.
- Keep the roll to one side, then add another 1/3 of the oil to the skillet and another 1/3 of the egg. Swirl the pan, ensuring the entire bottom is covered, including around and underneath the first roll. Cook until set. Roll up from the side containing the first roll, so that is now at the center.
- Repeat the process with the remaining oil and egg. Transfer rolled omelette to a bamboo rolling mat. Roll up tightly and allow to cool for a few minutes.
- Unwrap the omelette and slice into 6 pieces. Serve warm or cold.
Nutrition Facts : Calories 208.6 calories, Carbohydrate 7.9 g, Cholesterol 372.3 mg, Fat 13.6 g, Protein 13.3 g, SaturatedFat 3.7 g, Sodium 260.2 mg, Sugar 7.8 g
TAMAGOYAKI - JAPANESE ROLLED OMELET
Japanese rolled omelet is called tamagoyaki or dashimaki. It's also known as a Japanese-style egg roll. Tamagoyaki is often served for Japanese-style breakfast. Also, it's one of the most popular dishes in Japanese bento lunch boxes. There are many types of tamagoyaki. Some are sweet and some are salty. Also, you can add fillings in tamagoyaki to make it colorful. Create your favorite tamagoyaki! Posted for ZWT II '06
Provided by Cynna
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Beat eggs in a bowl.
- Add soy sauce, sugar, dashi, and green onion in the bowl and mix well.
- Heat little bit of vegetable oil in a square omelette pan on mid heat.
- Pour a scoop of egg mixture in the pan and spread over the surface.
- Roll the egg and move it the end of the top side.
- Oil the empty part of the pan and pour more egg mixture in the space and under the rolled egg.
- Cook it until half done and roll the egg again so that the omelette becomes thicker.
- Repeat this process until the egg mixture is gone.
- When omelette is done, remove it from the pan and put on a bamboo mat.
- Using the mat, shape the omelette. Cut into 1-inch pieces.
Nutrition Facts : Calories 205.9, Fat 18.6, SaturatedFat 2.5, Cholesterol 211.5, Sodium 238.6, Carbohydrate 3.1, Fiber 0.2, Sugar 2.7, Protein 6.7
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