Under 30 min
Japanese Omelette (Tamagoyaki)
from the video
French Omelette Vs. Japanese Omelette
by Alvin Zhou
for 2 servings
salt, to taste
1 teaspoon sake
1 teaspoon mirin
⅓ cup bonito dashi broth
oil, to taste
1 shiso leaf
japanese radish, grated, to serve
soy sauce, to serve
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.
More like this
Turkey Sausage Breakfast Burrito
Savory Breakfast Crepe Pockets
Strawberry Cheesecake French Toast
Sleeping Rice Bear Egg Blanket
Get the Tasty Cooking Kit
Whether you need to chop til you drop or flip it and whip it, this kit will help transform your ingredients into a culinary masterpiece.