Tamagoyaki (Japanese Rolled Omelette)
User Reviews
5
Tamagoyaki (Japanese Rolled Omelette)
Description
This Tamagoyaki recipe starts by beating large eggs with evaporated cane sugar, light soy sauce (usukuchi), and a small pinch of salt, minimizing air incorporation for a smooth texture. The mixture is cooked in a well-oiled pan over medium-low heat in thin layers. Each layer is cooked until no longer runny but still moist, then carefully rolled tightly using chopsticks or a spatula to avoid air pockets inside.
As layers build up with each addition of egg mixture, the omelette takes on its classic rolled shape with a lightly sweet, savory flavor balance. The result is a tender, slightly sweet omelette with a delicate mouthfeel, perfect for breakfast, sushi accompaniments, or lunch boxes.
Ingredients
- 4 large egg
- 2 teaspoons cane sugar evaporated
- ½ teaspoon soy sauce usukuchi
- ⅛ teaspoon salt
- 1 teaspoon vegetable oil
Instructions
- Break 4 large eggs into a bowl or large cup with a spout.
- Add 2 teaspoons evaporated cane sugar, ½ teaspoon usukuchi soy sauce, and ⅛ teaspoon salt to the eggs and beat them together while trying to minimize the air you incorporate into them.
- Preheat your pan over medium-low heat until it's hot.
- Add 1 teaspoon vegetable oil to the pan and use a folded up paper towel to spread it around the pan, ensuring every surface of the pan (including the sides) are well oiled. You can use the oil-soaked paper towel to re-oil the pan if you find the eggs are starting to stick.
- Pour enough egg into the pan to evenly cover the bottom of the pan with a thin layer of egg, and swirl around to make an even layer. Let this cook until it's not runny on top anymore, but the egg is still wet.
- Carefully roll the egg from one end using chopsticks or a spatula. You want to roll it as tight as possible so that you don't have air pockets inside. Once you get the egg rolled, you can use a spatula to press the air out of the roll and help the layers adhere to each other.
- If you are using a round pan, fold the sides of the egg towards the center so that when you roll it, the egg ends up a consistent thickness.
- Repeat steps 5 and 6 until you run out of egg.
- If you used a round pan, or if the shape of your tamagoyaki didn't turn out well, you can turn the warm tamagoyaki out onto a sheet of plastic wrap and then wrap it tightly. As it cools, the egg will set into the desired shape.
- If you are serving your tamagoyaki immediately, you can cut it into 4-8 slices immediately. If you plan to include your tamagoyaki in a bento box, let it cool completely before slicing it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Calories | 89kcal | 4% |
| Carbohydrates | 3g | 1% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 186mg | 62% |
| Sodium | 186mg | 8% |
| Potassium | 71mg | 2% |
| Fiber | 0.01g | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 270IU | 5% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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