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
JAPANESE OMELETTE RECIPE BY TASTY
If you've never tried a Japanese omelette, known as tamagoyaki, prepare to have your mind blown. While some people spend years perfecting this artful omelette, with a little bit of practice, you'll be rolling this at your own home in no time.
Provided by Matt Ciampa
Categories Breakfast
Time 10m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Crack the eggs into a large bowl. Gently whisk until the yolks and whites are homogeneous, without incorporating excess air.
- Add the sugar, salt, soy sauce, mirin, and dashi stock and whisk to combine. Pour into a spouted liquid measuring cup for easy pouring.
- Heat a tamagoyaki pan over medium-high heat. Use a folded paper towel and chopsticks or a silicone brush to brush a generous layer of oil on the pan, making sure to get the sides and corners.
- Pour ⅙ of the egg mixture into the pan and quickly tilt to cover the bottom evenly. When the egg is mostly set, but still looks wet on top, gently roll the egg toward you. Push the rolled egg to the opposite side of the pan. Brush the pan with oil and pour in another ⅙ of the egg mixture. Lift up the rolled egg and let the mixture flow underneath. When the egg is almost set, roll the omelette toward you, then push to the other side of the pan. Repeat, adding ⅙ of the mixture at a time and continuing to roll the egg into a large roll. If at any time the pan seems too hot, remove the pan from the heat for a few seconds to cool down instead of adjusting the heat on the stove.
- Remove the rolled omelette from the pan and wrap in a sushi mat, then press into a rectangle, if desired.
- Let cool slightly, then cut crosswise into 1-inch (2.54 cm) slices.
- Serve with grated radish and soy sauce.
- Enjoy!
Nutrition Facts : Calories 691 calories, Carbohydrate 20 grams, Fat 50 grams, Fiber 0 grams, Protein 35 grams, Sugar 7 grams
TAMAGOYAKI (JAPANESE EGG OMELET) RECIPE BY TASTY
Here's what you need: dashi powder, salt, soy sauce, sugar, water, eggs, oil
Provided by Rie McClenny
Categories Breakfast
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a small bowl, combine the dashi, salt, soy sauce, sugar, and water. Mix until everything is dissolved.
- In a medium bowl, beat the eggs and add the seasoning mixture. Mix until well-combined.
- Heat a tamagoyaki pan over medium-high heat. Brush a thin layer of oil on the pan.
- Pour a third of the egg mixture into pan and quickly swirl to cover the entire pan. When the egg is half-set, gently roll the egg.
- With the rolled egg still in the pan, pour in another third of the egg mixture. Lift up the rolled egg and let the mixture to flow under it. When the egg is half-set, roll the omelette toward you. Repeat with the rest of the egg mixture.
- Slice into bite-sized pieces.
- Enjoy!
Nutrition Facts : Calories 110 calories, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 4 grams, Sugar 1 gram
JAPANESE OMELETTE (TAMAGOYAKI) RECIPE BY TASTY
Here's what you need: eggs, sugar, salt, sake, mirin, bonito dashi broth, oil, shiso leaf, japanese radish, soy sauce
Provided by Alvin Zhou
Categories Breakfast
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- In a large mixing bowl, add the eggs, sugar, salt, sake, mirin, and broth, and mix well.
- Heat a tamagoyaki pan at over medium heat. Brush a thin layer of oil on the pan.
- Pour ⅙ of egg mixture into pan and quickly swirl to cover the entire pan. When the egg is set, gently roll the egg.
- With the rolled egg still in the pan, pour in ⅙ of the egg mixture. Lift up the rolled egg and let the mixture to flow under it. When the egg is set, roll the omelette toward you.
- Repeat, adding ⅙ of the mixture at a time, continuing to roll the egg into a large roll.
- Cut the tamagoyaki in half and pierce with a skewer.
- Serve with a shiso leaf, grated radish, and soy sauce.
- Enjoy!
Nutrition Facts : Calories 358 calories, Carbohydrate 12 grams, Fat 25 grams, Fiber 0 grams, Protein 18 grams, Sugar 3 grams
CLASSIC OMELETTE RECIPE BY TASTY
Here's what you need: eggs, butter, spinach, tomato, mushroom, cheese, nira chive
Provided by Matthew Johnson
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 7
Steps:
- In a medium bowl, beat the eggs.
- Melt the butter in a medium frying pan over medium heat.
- Pour in the beaten eggs. Stir and shake the pan, moving the eggs around until a few curds form. Reduce the heat to low, then flatten the eggs until the still-runny egg covers the entire bottom of the pan. Add any fillings that you would like.
- Let the omelette cook until the eggs are fully set, 1-2 minutes, then gently roll the omelette and transfer to a plate. The surface should be smooth with no color.
- Sprinkle with chives, if desired.
- Enjoy!
Nutrition Facts : Calories 372 calories, Carbohydrate 1 gram, Fat 29 grams, Fiber 0 grams, Protein 23 grams, Sugar 0 grams
FLUFFY JAPANESE OMELET
The oozy, soft-set curds on the inside are revealed when you slice through this pillowy omelet, inspired by omurice, a Japanese-style dish that pairs an omelet with fried rice. Here, the fluffy omelet can be served with rice or your choice of cooked dishes: bacon and breakfast sausage, spaghetti carbonara or tater tots.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Whisk the eggs, baking powder and salt in a medium bowl until the yolks and whites are completely combined and the beaten eggs are frothy, about 2 minutes.
- Melt the butter in a small nonstick skillet over medium-low heat. Once the butter begins to foam, add the beaten eggs and immediately begin stirring with long chopsticks. Move the skillet on and off the heat in 5-second intervals to control the setting of the eggs. If your omelet is setting too quickly, reduce the heat to low. Push the edges of the omelet toward the center of the skillet as they begin to set, about 2 minutes. Large curds will form in the middle of the skillet. At this point, stop stirring with the chopsticks and swirl the skillet until the liquid is nearly completely set, about 3 minutes more. Remove the skillet from the heat. Use the chopsticks to gently loosen the edges of the omelet. Fold the omelet into a half-moon shape using both chopsticks. Return the skillet to low heat, tilting it at a 45-degree angle to allow any loose egg mixture to run to the edges and soft set, about 1 minute. Remove the skillet from the heat.
- Quickly roll the omelet away from you in the skillet until a log forms. Tilt the skillet and push the omelet out of it, landing it seam-side down over your cooked dish of choice. Make a lengthwise slice in the top of the omelet to reveal the soft-set curds.
Nutrition Facts : Calories 320, Fat 26 grams, SaturatedFat 12 grams, Cholesterol 590 milligrams, Sodium 480 milligrams, Carbohydrate 1 grams, Fiber 0 grams, Sugar 1 grams, Protein 19 grams
OMU RICE (JAPANESE OMELETTE)
My mother taught me to make this recipe. It is a popular lunch dish, but is not traditional Japanese cooking. It is easy to make, but you dirty four pans and bowls.
Provided by chicken salt
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare the vegetables and bacon. Mix well in a bowl, and set aside.
- In another bowl, whisk the eggs well. Add the sugar, oil, salt and pepper. Set aside.
- Heat the first two teaspoons of oil in a deep saucepan, and add the vegetables. Cook for 5-10 minutes (until the vegetables are tender). Add the rice, and stir well.
- Add the tomato paste, and stir well. Cook for 2 minutes. Remove from heat.
- The next step has a long explanation, but it is not hard. It needs to be repeated for each of the four servings, and takes about 3 minutes each time. The series of photos will give you a good idea of part of the process.
- Put one teaspoon of additional oil in a large, heated, non-stick frying pan. Use a brush to spread the oil around the base of the pan. Pour in 1/4 of the egg mixture, and tilt the pan to coat the base. Cook for about 2 minutes. Scrape the egg away from the edges of the pan. Add 1/4 of the rice mixture to one side of the cooked egg. Flip the other side of the egg over the rice mixture. Invert a plate over the pan. Pick the pan up and turn it over, and your omelette is on the plate. Garnish with the tomato ketchup.
- Repeat the previous step 3 more times.
Nutrition Facts : Calories 692.2, Fat 36, SaturatedFat 10.1, Cholesterol 397.5, Sodium 683.7, Carbohydrate 67.4, Fiber 2.8, Sugar 9.6, Protein 22.8
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