Fluffy Vegetable Rolled Omelet
Fluffy Vegetable Rolled Omelet
How to Make a Soft and Delicious Rolled Omelet Using a Frying Pan, Easy Recipe with Great Tips!
The texture and taste of a rolled omelet (tamagoyaki) are greatly influenced by the ingredients and subtle details. This recipe will guide you through achieving a wonderfully soft and flavorful result. With simple ingredients and clear steps, you can easily make a delicious rolled omelet that’s perfect as a side dish or a snack!
Ingredients- 4 fresh eggs
- 20g finely chopped green onions
- 20g finely diced carrots
- 1 tsp cooking sake (or mirin)
- A pinch of salt
- A little freshly ground black pepper
- 50ml water
- 1 tsp bonito dashi stock granules
Cooking Instructions
Step 1
First, crack 4 fresh eggs into a bowl. Whisk them thoroughly until the yolks and whites are well combined, ensuring no streaks remain.
Step 2
Here’s a key tip for an exceptionally soft rolled omelet: strain the egg mixture through a fine-mesh sieve. This process removes the chalazae (the stringy bits) and further breaks down any unincorporated egg white, resulting in a much smoother and fluffier texture. If some egg doesn’t pass through easily, use the back of a spoon to gently push it through.
Step 3
After straining, your egg mixture will be incredibly smooth. Now, stir in 1 tsp of cooking sake, a pinch of salt, and a little black pepper. Mix well until everything is evenly incorporated.
Step 4
Next, prepare the vegetables for added color and flavor. Finely chop the green onions and dice the carrots very small. If the vegetable pieces are too large, it can make rolling the omelet difficult. Add the chopped vegetables to the egg mixture and stir to combine.
Step 5
Enhance the omelet’s tenderness and umami. Mix 50ml of water with 1 tsp of bonito dashi stock granules in a separate small bowl. Pour this mixture into the egg and vegetable blend and stir gently. This dashi stock will make your rolled omelet extra moist and flavorful.
Step 6
Now, let’s start rolling! Lightly oil a non-stick frying pan (a rectangular tamagoyaki pan is ideal and makes the process much easier, but a regular non-stick skillet works too) over medium-low heat. Pour about 1/4 of the egg mixture thinly into the pan.
Step 7
Don’t worry too much about the shape for the first roll. Once the egg is about halfway cooked and the surface starts to set, gently push the cooked egg to one side of the pan, creating a fold, and roll it up.
Step 8
This is a repetitive process. After you’ve made the first roll, pour more egg mixture into the empty part of the pan, letting it flow underneath the already rolled portion. Once this new layer of egg is semi-cooked, lift the rolled omelet and roll it into the new egg layer. Repeat this process, pouring small amounts of egg mixture and rolling, until all the egg is used up.
Step 9
Pay a little extra attention to shaping when you add the final layer of egg. If the omelet’s shape is uneven, use the edges of the pan to gently push and tuck the omelet into a neat rectangular shape.
Step 10
Look at that perfectly shaped, beautiful rolled omelet! Once it’s fully cooked, carefully remove it from the pan. Slice it into bite-sized pieces with a sharp knife. You’ve now made a wonderfully soft and delicious homemade rolled omelet! Enjoy it warm or at room temperature.
