TAMAGOYAKI: JAPANESE ROLLED OMELET
Steps:
- Gather the ingredients.
- Beat eggs in a bowl.
- Add dashi soup and sugar in the egg and mix well.
- Heat a tamagoyaki pan over medium heat. Oil the pan.
- Pour a scoop of egg mixture in the pan and spread over the surface.
- Cook it until half done and roll the egg toward the bottom side.
- Move the rolled egg to the top side.
- Oil the empty part of the pan and pour another scoop of egg mixture in the space and under the rolled egg.
- Cook it until half done and roll the egg again so that the omelet becomes thicker.
- Cook the omelet until done.
- If you are using a regular frying pan, shape tamagoyaki on bamboo mat.
- Cut tamagoyaki into 1-inch-thick pieces.
- Serve for breakfast, put in a bento as a side dish, or used as a filling in sushi.
Nutrition Facts : Calories 255 kcal, Carbohydrate 13 g, Cholesterol 372 mg, Fiber 0 g, Protein 13 g, SaturatedFat 4 g, Sodium 176 mg, Sugar 13 g, Fat 16 g, ServingSize 2 Tamagoyaki (2 Servings), 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
DATEMAKI (SWEET ROLLED OMELETTE)
Date-maki is a sweet rolled omelette and is one of the foods that is served on Japanese New Year. It is easy to prepare by using egg and ground fish meat. The soft fish cake is known as hanpen.
Provided by BirdyBaker
Categories Japanese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put hanpen fish cake in blender and chop well.
- Add sugar, salt, soy sauce, and eggs and stir well.
- Pour the egg mixture into a flat baking pan which is slightly oiled.
- Put the pan in 250°F oven for 15 minutes.
- Take the omelet out from the pan when it's still hot.
- Put the omelet on top of a bamboo mat and roll it.
- Leave it until cools.
- Remove the bamboo mat and cut the omelet into half inch slices.
Nutrition Facts : Calories 172.1, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 528.3, Carbohydrate 25.6, Sugar 25.4, Protein 6.6
JAPANESE SWEET OMELET
Tamagoyaki is a delicious, easy, and fun Japanese breakfast! Serve hot with shaved daikon (Japanese radish) and soy sauce.
Provided by cOoKiEcRaZy
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 10m
Yield 1
Number Of Ingredients 4
Steps:
- Mix eggs, water, soy sauce, and sugar in a bowl with a fork until combined.
- Heat a skillet over medium heat. Pour egg mixture into skillet and stir with a fork. Cook until omelet begins to set and liquid is no longer visible, 3 to 5 minutes. Fold in half twice.
Nutrition Facts : Calories 161.9 calories, Carbohydrate 5.3 g, Cholesterol 372 mg, Fat 9.9 g, Protein 12.9 g, SaturatedFat 3.1 g, Sodium 439.2 mg, Sugar 5 g
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- Gather all the ingredients. You will also need parchment paper and a bamboo sushi mat. In Japan, we use a special bamboo mat with thicker bamboo strips called Oni-Sudare, which givesbig ridges/indentations to datemaki.
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- Please remember the following: 1) The pan must be hot when you add the egg mixture. Otherwise, the bottom layer will stick to the pan, 2) Adjust the heat by lifting the pan, keeping away from or close to the heat, 3) Use arms and shoulders to roll the egg in a circular motion toward you instead of just your wrist. It gives you better control and momentum, 4) Only the final layer matters for the look. Don’t worry about small tears and holes until you get to the final layer. Make sure the shape is good as you can’t cover up the irregular shapes with the final layer, and 5) Make 4-6 layers for a tamagoyaki pan and 2-3 layers for a round pan.
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