Japanese Omelette Tamagoyaki Recipe By Tasty Food

TAMAGOYAKI (JAPANESE EGG OMELET) RECIPE BY TASTY

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!

JAPANESE OMELETTE RECIPE BY TASTY

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!

JAPANESE OMELETTE (TAMAGOYAKI) RECIPE BY TASTY

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!

AUTHENTIC JAPANESE TAMAGO-YAKI

Steps:

• Beat the eggs in a bowl.
• Add sugar, Dashi, Soy sauce to the bowl and mix well.
• Heat oil in an omelet pan.
• For an easy omelet just pour the whole mixture into a large pan and lift up the edges to let the wet egg run underneath. Take off the heat just before top is firm. A more advanced and authentic cooking requires a rectangular omelet pan and folding/rolling the egg.
• * I buy the dashi as I would chicken bouin from the asian grocer and then usually sprinkle a pinch or less into the mix rather than mix the liquid form. It really helps the flavor round out.

TAMAGOYAKI - JAPANESE ROLLED OMELET

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.

TAMAGOYAKI (JAPANESE OMELET)

Steps:

• Heat a small frying pan over medium heat. Using a paper towel, wipe a little bit of the oil over the pan; reserve the rest of the oil.
• Gently whisk the eggs in a bowl. It's best to "cut" the eggs with chopsticks in zig-zag motion and do not over mix it.
• Add the dashi, sugar, soy sauce, mirin and salt. Mix gently.
• Pour the mixture into a measuring cup with spout and handle (so that it'll be easier to pour into the frying pan).
• Pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan.
• Poke the air bubbles to release the air. After the bottom of the egg has set but still soft on top, start rolling into a log shape from one side to the other.
• Move the rolled omelette to the side where you started to roll, and apply more oil to the pan with a paper towel, even under the omelette.
• Pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.
• Continue this process until all the egg mixture has been used up.
• Remove from the pan and place the omelette on a bamboo mat and wrap it up. Shape the egg when it is still hot. Let it stand for 5 minutes.

NORI CHEESE TAMAGOYAKI RECIPE BY TASTY

Steps:

• Mix eggs, mirin and salt well.
• Heat a Tamagoyaki pan at low heat. Brush a thin layer of oil on the pan. Wipe off excess with a paper towel.
• Pour ¼ of egg mixture into pan and quickly swirl to cover the entire pan.
• When the egg is set, put a sheet of nori and cheese on top. Roll the egg.
• Pour in ¼ of the egg mixture, lift up the cooked egg roll and let the mixture to flow under it. When the egg is set, roll the omelette toward you. Repeat this procedure one more time.
• Cut the omelette into bite sized pieces, garnish with mayonnaise and tobiko.
• Enjoy!