How to Make Tamagoyaki (Japanese Style Omelet)

 

Tamagoyaki is an essential part of the Japanese food culture. This Japanese version of fried egg is also known as atsuyakitamago or ‘thick fried egg’. This is a squared-shaped egg concoction that is slightly sweetened. This is commonly a side dish during every meal and is included in bento boxes. This is also perfect when used as a sushi topping.

Tamagoyaki is prepared by combining rice vinegar, eggs, and in some instances, sugar or soy sauce. There are also Japanese chefs who prefer to use sake. This dish is so versatile; you can have it for breakfast or lunch, or anytime of the day you want to. Some Japanese want a slightly sweet Tamagoyaki; so, they add a pinch of sugar while cooking it.

Common Tamagoyaki Recipe

Ingredients:

  • 3 eggs
  • 3/8 cup of soup
  • ½ tbsp light soy sauce
  • 1 tbsp cooking rice wine
  • ½ tsp salt

What you will need:

  • Tamagoyaki frying pan or 8″-9″ non-stick frying pan
  • paper towel soaked in oil
  • chopsticks
  • chopping board

Procedure:

  1. Gently beat the eggs in a bowl with the chopsticks. It is important to not over mix the eggs. Bubbles should not take form so air will not get in the mixture.
  2. Combine the soup, light soy sauce, and rice wine with the eggs and season with salt.
  3. Strain the egg mixture through a sieve into another bowl. Note that straining will eliminate any egg membranes or egg whites that can cause uneven texture in the egg when cooked.
  4. Heat the non-stick pan over medium high heat; apply oil to the pan with the use of paper towel.
  5. When ready, pour a thin layer of egg into the pan, tilt the pan so it can spread throughout the space. Note that it is vital to poke air bubble to release the air.
  6. When half-cooked, start rolling the egg to form a rectangular flap. Then, move the rolled egg to the side where you had started the roll. Apply more oil into the pan.
  7. Pour some egg mixture to the pan again. Make sure that the omelet is lifted so the mixture can spread underneath the previous roll.
  8. If there is a new layer of egg formed, start rolling again from the previous roll to the other.
  9. Repeat steps 6 to 8 until the desired thickness of Tamagoyaki is achieved (which is the average thickness of the pan).
  10. Finally, remove the entire layer from the pan. With the use of a paper towel, shape the egg into any desired form. Then, slice into preferred size.

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If there are scrambled eggs in the United States, there is Tamagoyaki in Japan. Yes, both are made from eggs and both are absolutely delicious. Nonetheless, preparing the latter is more intricate and its presentation is more elaborate.

 

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