Tamagoyaki, literally means ‘grilled egg’, is a type of Japanese omelette made of eggs, sugar, and soy sauce. When dashi stock is added to the egg mixture, it is called dashimaki tamago.
Tamagoyaki is usually served as one of the dishes for Japanese style breakfast and it is a common item to include in a lunch bento box for school. Also, you might have seen this egg omelette served on top of sushi. It is so yummy n you can do this at home .
Ingredients:
- 3 eggs
- 1 Tbsp. sugar
- 1 tsp. soy sauce
- 1 tsp. mirin
- 1 pinch of salt
- 4 Tbsp. dashi stock
- Grated daikon radish, squeeze water out
- Soy sauce
- Tamagoyaki frying pan or regular round non-stick frying pan)
- Paper towel moistened with oil
- Chopsticks
- Bamboo mat
Seasonings
Served with
What you will need:
Methods:
1. Crack eggs and mix gently with a pair of chopsticks
2. Combine and mix the seasonings together first.
3. Pour into the egg mixture.
4. Strain the egg mixture through the sieve into a measuring cup.
5. Heat the pan on medium high heat and apply oil using the paper towel. When the pan is getting hot, apply a little bit of egg mixture with the tip of the chopsticks on the surface of pan. If the egg streaks cooks right away, then the pan is ready.
6. Quickly mix the mixture and spread the egg thinly over the frying pan
7. Poke the air bubbles with the chopstick in order to push the air out. Start rolling up from the far side to the near side. Control the temperature of the pan by lifting the frying pan rather than adjusting the stove. If the heat is too weak, the egg will stick to the frying pan so be careful.
8. Apply the oil on the pan. Then move the rolled egg to the far side and apply the oil on the near side.
9. Pour the egg mixture again. Lift the rolled egg to spread the egg mixture underneath. - See more at:
10. Using chopsticks to start rolling. Make sure the chopsticks are touching the egg gently. If you use too much force, the egg will break. At this time the rolled egg doesn’t have to be perfect because eventually it will be nice rectangular shape.
11. Move the egg to the far side and apply oil.
12. Poor the egg mixture and spread it around, including the bottom of the rolled egg.
13. When egg is cooked, start rolling again. Your tamagoyaki will start to resemble a nice rectangular shape.
14. Now this is 3rd time pouring the egg mixture. Poke the air bubbles.
15. Spreading the mixture for the 4th time. Make sure to spread all over including under the rolled egg.
16. As the rolled egg is getting heavy, roll the egg mostly using your wrist when flipping the frying pan.
17. Do these step until the last egg mixture is used up.
18. Let the egg brown on both sides.
19. Transfer the egg on the bamboo mat and wrap it up. Shape the egg when it is still hot. Let it stand for 5 minutes.
20.Cut into 6 pieces or more pieces depending on how thick you want the slices to be. Serve with grated daikon. Pour a little bit of soy sauce over grated daikon.
Below is the link to the steps for additional visual :
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