Soft and Sweet Tamagoyaki: Japanese Rolled Omelet
Soft and Sweet Tamagoyaki: Japanese Rolled Omelet
Japanese Rolled Omelet: Tamagoyaki. The key ingredient you’ll need is your patience!
Today, we’re making Tamagoyaki, a classic Japanese rolled omelet that’s incredibly simple yet satisfying. Its slightly firm exterior gives way to a wonderfully soft, fluffy interior, all with a delightful balance of sweet and savory flavors. It’s perfect as a side dish for kids or as a delicious snack. While the process is straightforward, the most crucial ‘ingredient’ for perfect Tamagoyaki is your patience. Take your time, be gentle, and work slowly to avoid mistakes. With a little practice and a relaxed approach, you’ll be able to achieve a beautiful and delicious Tamagoyaki!
Ingredients- 6 large eggs
- 1/2 Tbsp sugar (add more if you prefer it sweeter)
- 1/2 tsp salt
- 1 Tbsp mirin (or sake)
- 1 Tbsp mentsuyu (or soy sauce + dashi)
- 70ml katsuobushi dashi (or anchovy-kelp stock)
Cooking Instructions
Step 1
First, crack 5-6 large eggs into a bowl. Add the sugar, salt, mirin, mentsuyu, and the prepared katsuobushi dashi (or your chosen stock). Gently whisk everything together until well combined, being careful not to create too much foam.
Step 2
Once the egg mixture is fully blended, strain it through a fine-mesh sieve. This step is essential for achieving a silky smooth texture by removing any chalazae (egg white strings) or small lumps.
Step 3
Heat a rectangular tamagoyaki pan (or a non-stick skillet) over low heat. Lightly coat the pan with cooking oil using a paper towel. Avoid using too much oil, as it can make the omelet too thick. Always maintain low heat to prevent burning and ensure even cooking. Pour a thin layer of the strained egg mixture into the pan.
Step 4
As the edges of the egg begin to set, gently fold the cooked portion towards the center of the pan. Don’t worry if it tears slightly; this is perfectly normal. Continue by pouring another thin layer of egg mixture into the empty spaces and folding the cooked part over it to create layers. Brush a little more oil onto the pan as needed between folds to prevent sticking and ensure a smooth roll.
Step 5
Repeat this process of pouring thin layers of egg and folding for about 5-6 times until all the egg mixture is used up. The key is to build up layers gradually. This meticulous process might take around 20 minutes to complete, so be patient and enjoy the journey of creating your beautiful Tamagoyaki. It truly is an art that rewards careful attention!
Step 6
Once your Tamagoyaki is fully rolled and cooked, carefully remove it from the pan. You can shape it by wrapping it in a bamboo mat or parchment paper for a few minutes while it’s still warm. Once shaped, slice it into bite-sized pieces, about 1.5 to 2 cm thick. For an extra touch of flavor and visual appeal, sprinkle some katsuobushi flakes on top. Enjoy your delicious homemade Tamagoyaki immediately or once cooled!
