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
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
NORI CHEESE TAMAGOYAKI RECIPE BY TASTY
Here's what you need: eggs, mirin, salt, nori, cheese, mayonnaise, tobiko
Provided by Spencer Kombol
Categories Breakfast
Yield 1 serving
Number Of Ingredients 7
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!
Nutrition Facts : Calories 713 calories, Carbohydrate 13 grams, Fat 49 grams, Fiber 0 grams, Protein 51 grams, Sugar 0 grams
TAMAGOYAKI (JAPANESE OMELET)
Make and share this Tamagoyaki (Japanese Omelet) recipe from Food.com.
Provided by Jen in Victoria
Categories < 15 Mins
Time 8m
Yield 3 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 121.7, Fat 9.3, SaturatedFat 2.1, Cholesterol 186, Sodium 244.6, Carbohydrate 2.7, Sugar 2.3, Protein 6.5
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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