Best 3 Tamagoyaki Japanese Egg Omelet Recipe By Tasty Recipes
Tamagoyaki, also known as Japanese omelet, is a popular dish in Japanese cuisine. It is a type of rolled omelet made with eggs, sugar, and soy sauce. The eggs are beaten and then cooked in a rectangular pan over low heat. As the eggs cook, they are rolled up into a log shape. Tamagoyaki is often served with rice, noodles, or as a filling for sushi rolls. It can also be served as an appetizer or snack.
This article provides two recipes for tamagoyaki: a classic recipe and a dashi-based recipe. The classic recipe is made with eggs, sugar, and soy sauce. The dashi-based recipe adds dashi, a Japanese soup stock, to the egg mixture. Both recipes result in a delicious and flavorful tamagoyaki that is perfect for any occasion.
TAMAGOYAKI (JAPANESE EGG OMELET) RECIPE BY TASTY
Here's what you need: dashi powder, salt, soy sauce, sugar, water, eggs, oil
Provided by Rie McClenny
Categories Breakfast
Yield 4 servings
Number Of Ingredients 7
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!
Nutrition Facts : Calories 110 calories, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 4 grams, Sugar 1 gram
JAPANESE OMELETTE (TAMAGOYAKI) RECIPE BY TASTY
Here's what you need: eggs, sugar, salt, sake, mirin, bonito dashi broth, oil, shiso leaf, japanese radish, soy sauce
Provided by Alvin Zhou
Categories Breakfast
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- 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!
Nutrition Facts : Calories 358 calories, Carbohydrate 12 grams, Fat 25 grams, Fiber 0 grams, Protein 18 grams, Sugar 3 grams
TAMAGOYAKI (JAPANESE SWEET OMELET)
Fast, easy, simple, delicious. Even a klutz like me can manage to make it in no time. It adds a whole lot of flavor to those every day eggs. I made this recipe this morning. It was delicious and left me wanting more. Traditional tamagoyaki is not as flat and uses several eggs, but this is great when you just want a little snack or for breakfast. Kids with a sweet tooth will love it.
Provided by JapaCook
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 15m
Yield 1
Number Of Ingredients 4
Steps:
- Mix water, soy sauce, and sugar together in a small bowl until sugar is dissolved. Add egg and beat until egg mixture is combined.
- Heat skillet over medium heat until a drop of water evaporates almost immediately. Pour egg mixture into pan. Cook until the bottom of the omelet has solidified, 3 to 5 minutes. Flip and fold omelet into a square and transfer to a plate.
Nutrition Facts : Calories 82.4 calories, Carbohydrate 2.9 g, Cholesterol 186 mg, Fat 5 g, Protein 6.6 g, SaturatedFat 1.5 g, Sodium 369.2 mg, Sugar 2.6 g
Tips:
- Choose the Right Pan: Use a non-stick rectangular pan specifically designed for making tamagoyaki, known as a makiyakinabe. If unavailable, use a regular non-stick pan but ensure it's large enough to accommodate a rectangular shape.
- Use Fresh Eggs: The fresher the eggs, the better the tamagoyaki. Fresh eggs will result in a more vibrant yellow color and a more tender texture.
- Seasoning the Pan: Before cooking, lightly grease the pan with oil or butter. This will help prevent the tamagoyaki from sticking.
- Keep the Heat Low: Cook the tamagoyaki over low heat to ensure it cooks evenly throughout without burning the outside.
- Roll Technique: As you cook each layer of tamagoyaki, use chopsticks or a spatula to gently roll it up from the far side, creating a cylindrical shape.
- Be Patient: Making tamagoyaki takes time and patience. Don't rush the process, and allow each layer to cook thoroughly before rolling it up.
Conclusion:
Tamagoyaki is a delicious and versatile Japanese dish that can be enjoyed for breakfast, lunch, or dinner. With the right technique and a little practice, you can easily master this classic recipe at home. Experiment with different fillings and seasonings to create your own unique tamagoyaki variations. Whether you prefer it plain, with cheese, vegetables, or other ingredients, tamagoyaki is sure to become a favorite dish in your kitchen.
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