Tamagoyaki (Japanese Rolled Omelette)
Tamagoyaki (玉子焼き) is a Japanese rolled omelette, built up from thin layers of seasoned egg rolled into a log. Recipe by Namiko Chen of Just One Cookbook.
Ingredients
| 3 | large eggs | |
| 2 tbsp | 30 ml | neutral flavor oil (vegetable, canola, etc) |
| 1.5 | nori (seaweed), optional | |
| 1 inch | daikon | |
| — | soy sauce | |
| 3 tbsp | 45 ml | dashi (use kombu dashi for vegetarian) |
| 2 tsp | 10 ml | granulated sugar |
| 1 tsp | 5 ml | soy sauce |
| 1 tsp | 5 ml | mirin |
| 2 pinch | kosher salt |
Instructions
- Gather all the ingredients.
- Gently whisk the eggs in a bowl. It's best to "cut" the eggs with chopsticks in a zig-zag motion and not over-mix.
- In another bowl, combine the seasonings (dashi, sugar, soy sauce, mirin, salt) and mix well.
- Pour the seasonings mixture into the egg mixture and whisk gently. Pour into a measuring cup with a spout for easier pouring.
Tamagoyaki pan method: 5. Heat the pan over medium heat, dip a folded paper towel in oil and apply to the pan. Add a little egg mixture to test the heat. 6. When it sizzles, pour a thin layer of egg mixture in the pan, tilting to cover the bottom. 7. Poke the air bubbles to release air. After the bottom has set but the top is still soft, start rolling into a log from one side to the other. 8. Move the rolled omelette to the starting side, oil the pan (including under the omelette), pour another thin layer, lift the omelette to spread the mixture underneath, then roll again. 9. Repeat, adding thin layers and rolling, for about 6 rounds until all the egg is used. You can brown the omelette a little. 10. Remove from the pan onto a bamboo mat and wrap it up. Shape while still hot and let stand for 5 minutes.
Round frying pan method: same layering-and-rolling technique; optionally lay half a sheet of nori before each roll.
To serve: slice the omelette into 1 cm pieces. Peel and grate the daikon, gently squeeze out water, and serve tamagoyaki with grated daikon and soy sauce poured over the daikon.
Note: control the pan temperature by lifting the pan rather than adjusting the stove. If the heat is too low, the egg will stick, so be careful. Equipment: tamagoyaki pan (or a 9-10" non-stick pan), long cooking chopsticks, bamboo sushi mat.