Tamagoyaki Food

TAMAGOYAKI (JAPANESE ROLLED OMELETTE)

Steps:

• Gather all the ingredients.
• Gently whisk the eggs in a bowl. It's best to "cut" the eggs with chopsticks in a zig-zag motion; do not overmix.
• In another bowl, combine the seasonings and mix well.
• Pour the seasonings mixture into the eggs and whisk gently. Then pour the mixture into a measuring cup with a spout and handle so that it'll be easier to pour into the frying pan.

TAMAGOYAKI (JAPANESE ROLLED OMELETTE)

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.

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.

TAMAGOYAKI (JAPANESE ROLLED OMELET)

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.

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!

TAMAGOYAKI

Steps:

• Beat the eggs, sugar, 1/8 teaspoon salt and 4 1/2 teaspoons water in a medium bowl until well combined but not foamy.
• Heat a 7 1/2-by-5 1/2-inch tamagoyaki pan (or an 8-inch nonstick skillet) over medium heat. Fold a piece of paper towel, dip it into vegetable oil and use it to grease the pan.
• Pour in enough of the egg mixture to lightly coat the bottom of the pan, tilting the pan as needed. Cook until the egg is just set on the bottom but a little underdone on the top, about 1 minute. Using chopsticks or a spatula (see Cook's Note), roll up the egg from the far end of the pan toward you. If you are having trouble getting the egg to fold over itself, use your fingers or a fork to help it along. When the egg is rolled up, push it to the far end of the pan.
• Grease the exposed part of the pan with the piece of paper towel. Pour in enough of the egg mixture to lightly coat the bottom of the pan, tilting the pan as needed. Cook until the egg is just set on the bottom but a little underdone on the top, 30 seconds to 1 minute. Start with the already rolled egg at the far end of the pan and, using chopsticks or a spatula, roll the omelet toward you. Repeat the process until all of the egg mixture is cooked. (For 2 eggs in a 7 1/2-by-5 1/2-inch tamagoyaki pan, you'll generally form about 4 layers.)
• Carefully turn the rolled omelet out onto a cutting board (see Cook's Note) and slice crosswise into 3/4-inch pieces. Serve topped with grated daikon and/or a drizzle of soy sauce if using.

TAMAGO MAKI (ALSO TAMAGOYAKI): JAPANESE EGG ROLL

Steps:

• Beat the eggs, strain through fine sieve, and add to dashi stock, mirin, sugar, and soy sauce.
• Heat pan (tamagoyaki pan OR a small-ish skillet--a flat, square pan would work best, but I have used a round one with little difficulty) to medium high heat with PLENTY of cooking oil. I find that the oils sold in spray bottles, like Pam, work the best to spread it out evenly.
• Pour enough of the egg mixture onto the pan to spread evenly over the surface, about 1/3 of the mixture.
• Allow mixture to cook just until the egg is set (but not cooked all the way, or the layers won't stick to each other when you roll it). I determine this by looking for the dark yellow, orangish color to appear. Sprinkle some of the green onions over this.
• Start rolling the omlette by picking up the edge farthest away from you and pulling it toward you. I often do this in steps, flipping about 1/4 of the edge over, letting it set, then flipping that over (like a jelly roll) etc, until the entire omlette is rolled up.
• Now, re-oil the exposed part of the pan and add 1/2 of the remaining mixture. Repeat steps 4 and 5.
• Repeat step 5, which should use up the rest of the egg mixture.
• Allow to cool (so that it cooks all the way through) and wrap in paper towel. You can make the shape more rectangular (for tamagozushi, for example) by gently putting pressure on the paper towel.
• Cut into slices (usually 0.25-0.5 cm or so) to serve. Garnish with remaining green onions.

TAMAGOYAKI BENTO BOX

Steps:

• Rinse rice with cool water until the water runs clear; drain. Bring rice and 3/4 cup water to a boil in a pot. Reduce heat and let simmer until water is absorbed, about 15 minutes. Let cool, 10 to 20 minutes.
• Cut the sheet of nori into two 1-inch strips; reserve the remainder of the sheet for making tamagoyaki.
• Wet your hands and form the cooled rice into 4 equal portions. Keep your hands wet to keep rice from sticking. Create an indention in one of the rice portions using your thumb. Fill the indention with 1 teaspoon bonito flakes. Top with another rice portion to close the onigiri. Form into an oval shape and wrap the middle with a strip of nori. Make another onigiri with the remaining ingredients. Sprinkle white and black sesame seeds on top. Place in a bento box.
• Whisk together the eggs, mirin, and 1/8 teaspoon tamari together in a bowl; divide into 3 portions. Cut remaining portion of nori sheet into four 1/2-inch strips.
• Heat oil in a small saucepan or square tamagoyaki pan over medium-high heat. Add 1/3 of the egg mixture and cook until almost firm, 2 to 3 minutes; if omelette is too firm, it won't stick together very well. Slide onto a plate. Add the 4 strips of nori to the pan with some space between each.
• Cook another 1/3 of the omelette the same way, but roll it up carefully in the saucepan with the nori. Slide the rolled-up omelette onto the edge of the first omelette. Cook the third omelette and roll it up, sliding it on top of the second omelette. Let cool enough to touch, about 5 minutes.
• Roll the entire layered omelette together with nori inside. Cut into 4 pieces. Place into the bento box alongside the onigiri.
• Mix 2 tablespoons tamari, ginger, and wasabi paste together in a bowl. Put the mixture into a portable container then put inside the bento box. Add the steamed broccoli and edamame.

TAMAGOYAKI (WITH DASHI)

Steps:

• Crack eggs into an appropriately sized bowl.
• Add the light shoyu, salt, and mirin to the eggs.
• Beat the ingredients together, then add dashi.
• Mix the dashi in lightly. It is important you don't mix too much, or the dashi will lose its flavor.*.
• Soak a paper towel in oil and wipe a frying pan with it, then put your frying pan over medium heat. If you have a rectangular or square pan, use that for best results.
• When the frying pan is hot, pour a thin layer of egg over it. Use your hashi or flipper to pop the bubbles.
• If using hashi, you need to flip or "roll" the egg towards you while gently guiding it with your hashi. Beginners may want to use a flipper, in which case you only need to roll the egg either toward you or away from you. Try not to rip the egg, but just keep rolling if you do.
• Now the rolled egg is on one side of the pan. You can choose to take it off of the heat now, or you can wipe the pan with oil again and add more egg. If so, remember to lift the cooked egg up to let the raw egg under it. Repeat until you have used all of the egg.
• After all of the egg had been used, move it (or them) to a cutting board. You can use a paper towel to shape the tamagoyaki while it is still hot, if you so choose.
• With the long side of the tamagoyaki parallel to yourself, slice evenly, though not too thin. There you have classic tamagoyaki!
• *If you are worried about appearance, this is the point where you would strain the egg through a sieve.