Colorful Vegetable Omelet Roll (Tamagoyaki)
Colorful Vegetable Omelet Roll (Tamagoyaki)
Nutritious Tamagoyaki Packed with Fresh Vegetables
Tired of plain omelet rolls? This recipe is for you! Packed with vibrant vegetables and offering a delightful textural contrast, this Tamagoyaki is a refreshing change from the ordinary. It addresses the common issues of omelet rolls being too dry or bland, or having their natural flavors masked by too much seasoning like sugar or ketchup. By generously incorporating a variety of ingredients, you can truly taste the essence of the vegetables and other components, along with the subtle sweetness unique to fresh produce. This dish is a flavorful and healthy option that appeals to everyone, from children to adults, making it a perfect side dish for meals or a delightful addition to lunchboxes. Enjoy creating this colorful and nutritious Vegetable Tamagoyaki!
Omelet Roll Ingredients- 4 large eggs
- 1/4 onion
- 40g carrot
- 10-20g scallion (green onion)
- 60g ham (or bacon, imitation crab sticks, etc.)
- 2 tsp mirin (or sake, optional, for reducing odor)
- 1 tsp salt
- 1/2 tsp black pepper
Cooking Instructions
Step 1
First, prepare the vegetables and ham that will enrich the flavor and texture of your omelet roll. Finely mince the onion, carrot, green part of the scallion, and ham (or bacon, imitation crab sticks, etc.). Mincing them finely ensures they mix well with the egg mixture and provide a pleasant chewiness when cooked. If children will be eating this, mince the vegetables very finely so they primarily contribute flavor rather than texture. For adult palates, you might prefer a slightly coarser chop to enhance the textural experience.
Step 2
In a large bowl, crack open 4 fresh eggs. Add the finely minced onion, carrot, scallion, and ham to the bowl. Gently whisk the mixture with a whisk until well combined. If the mixture feels too thick, add one more egg to achieve a smoother consistency. The amount of egg can be adjusted based on your pan size and desired thickness of the omelet roll.
Step 3
Once the eggs and vegetables are well combined, it’s time to season the mixture. Add 1 teaspoon of salt and 1/2 teaspoon of black pepper. For a smoother texture and to eliminate any eggy smell, incorporate 2 teaspoons of mirin (or sake). Whisk gently again to ensure all the seasonings are evenly distributed throughout the egg mixture.
Step 4
Now, let’s start cooking the omelet roll. Heat a non-stick frying pan over medium-low heat. Add a generous amount of cooking oil and spread it thinly across the entire surface of the pan using a paper towel. This thorough oil coating prevents the egg from sticking, making it easier to shape the roll and ensuring a tender result.
Step 5
Pour about one-third of the prepared egg mixture into the heated pan, spreading it thinly. As the egg begins to set, gently push the cooked egg towards one side of the pan with a chopstick or spatula. Allow the uncooked egg mixture to flow into the empty space. Repeat this process multiple times. This method ensures the omelet cooks evenly throughout and results in a thick, delicious roll. It also helps the vegetables cook while the egg mixture spreads.
Step 6
When the edges of the egg mixture start to lift from the pan and the top is about 70-80% set (still slightly moist), carefully begin to roll the omelet from one side, similar to making a sushi roll. Be gentle to avoid tearing the egg. It’s best to roll it in several stages. Tilt the pan as you roll to help fill any gaps and create a neat shape.
Step 7
Once the omelet is rolled to your desired thickness, reduce the heat to low and gently roll it around the pan to cook all sides until golden brown. If the omelet becomes too firm and doesn’t stick together well, or if shaping becomes difficult, it’s perfectly fine to remove it from the pan and let it cool slightly. After the omelet roll is completely formed and lightly browned, remove it from the frying pan and let it cool down for a bit. Cutting it while too hot can cause it to crumble.
Step 8
Transfer the slightly cooled and firm omelet roll to a cutting board. If desired, you can trim off the uneven ends for a cleaner presentation before slicing. To prevent the omelet from breaking apart while slicing, you can lightly moisten your knife with water or dip it in hot water and wipe it dry. Now, slice the omelet roll into bite-sized pieces and enjoy your delicious Vegetable Tamagoyaki!
