Japanese Omelette (Tamagoyaki)
by Alvin Zhou • featured in French Omelette Vs. Japanese Omelette
Ingredients
for 2 servings
- 4 eggs
- 2 sugars
- salt, to taste
-
1 teaspoon sake -
1 teaspoon mirin -
175
⅓ cup bonito dashi broth - oil, to taste
- 1 shiso leaf
- japanese radish, grated, to serve
- soy sauce, to serve
Preparation
Under 30 min
- 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!
Tips
-
princess.unikitty
Was also really good with green onions! Make sure to grease the pan very well!
4 months ago Helpful (6) -
kawaii_foods
I love Tamagoyaki because I always have it for breakfast where my mum would always make it for me and now I am 10 and I can make it for myself now that I moved to Australia. I would recommend using less sugar and rolling the egg while it is not fully cooked on the side facing up because it gives you a softer Tamagoyaki.
2 months ago Helpful (5) -
sabrina.brimhall
So delicious! Would make again for sure
17 days ago Helpful (1)
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