Soft and Fluffy Japanese Rolled Omelet (Tamagoyaki)
Soft and Fluffy Japanese Rolled Omelet (Tamagoyaki)
Easy Japanese Rolled Omelet (Tamagoyaki) Recipe with Mayonnaise: Sweet, Salty, and Savory
Hello everyone! Today, I’m going to show you how to easily make a soft and moist Japanese rolled omelet, also known as ‘Tamagoyaki’, right at home. Unlike the traditional method that uses dashi broth or mentsuyu, you can achieve a deep and rich flavor using just mayonnaise, sugar, and salt – ingredients commonly found in every kitchen. The mayonnaise makes the eggs exceptionally tender, while the balance of sugar and salt creates a delightful sweet and savory profile, enhancing its overall richness. This rolled omelet is perfect as a side dish for rice or as a bento box item. Let’s get started on making this wonderful dish together!
Ingredients- 3 Fresh Eggs
- 1 tsp Sugar
- 1 tsp Salt
- 1 Tbsp Mayonnaise
- 3 Tbsp Water
- A little Cooking Oil
Cooking Instructions
Step 1
First, let’s prepare the ‘mayonnaise water’, one of the secrets to a delicious rolled omelet. In a small bowl, combine 1 tablespoon of mayonnaise and 3 tablespoons of water. Mix gently until well combined, avoiding excessive whisking to prevent foam.
Step 2
Now, let’s make the egg mixture. Crack 3 fresh eggs into a wider bowl. Pour in all the mayonnaise water you prepared earlier. Add 1 teaspoon of sugar and 1 teaspoon of salt. Using chopsticks or a whisk, gently beat the eggs until the whites and yolks are thoroughly mixed. It’s important to ensure everything is evenly incorporated.
Step 3
For an even smoother and more refined texture, we’ll strain the egg mixture through a sieve. Place a fine-mesh sieve over a bowl and slowly pour the egg mixture into it. Straining removes any clumps of egg white or chalazae, resulting in a wonderfully tender omelet.
Step 4
Now, let’s prepare the pan for cooking the omelet. Take a piece of paper towel, fold it into a small square, and soak it generously with cooking oil. Preheat your pan over medium heat, then use the oil-soaked paper towel to wipe the entire surface of the pan, creating a light coating. This step is crucial to prevent the egg from sticking and ensure even cooking.
Step 5
Once the pan is adequately preheated, reduce the heat to medium-low. Pour about 1/4 of the prepared egg mixture thinly into the pan. Gently swirl the pan to allow the egg mixture to spread evenly and thinly across the entire surface. Be sure to maintain medium-low heat; high heat can cause the egg to burn.
Step 6
When the surface of the egg is mostly set but still slightly moist, it’s time to start rolling. Carefully begin rolling the omelet from the top edge (opposite the handle) towards the bottom (towards the handle). Once rolled, gently slide the cooked portion to one side of the pan. Then, pour another 1/3 of the remaining egg mixture into the empty space, cooking over medium-low heat.
Step 7
Repeat the process from the previous step. Lift the cooked part of the omelet on the bottom and tuck it over the newly poured egg mixture, allowing the new liquid egg to flow underneath and spread. Cook until it’s set, then roll it up again. Continue this process of pouring more egg mixture and rolling until all the egg mixture is used up. Each layer will make the omelet thicker and more appealing.
Step 8
After you’ve used all the egg mixture and rolled the layers, turn off the heat. Use the residual heat from the pan to gently cook the sides of the rolled omelet. Carefully turn it to ensure all sides are evenly cooked, giving it a polished finish.
Step 9
Carefully remove the beautifully cooked Japanese rolled omelet from the pan and place it on a cutting board. Let it cool slightly, then slice it into your desired thickness. Whether you slice it thickly or thinly, it will look and taste wonderful!
Step 10
Voila! Your soft, sweet, and savory Japanese Rolled Omelet (Tamagoyaki) is complete! Enjoy it with warm rice or as a delicious addition to your lunchbox.
