Do you want to try something new for breakfast? A Japanese omelette called tamagoyaki will surely serve as an interesting novelty in your kitchen. I love to try new breakfast recipes on a Saturday morning just like this sweet potato and goat cheese frittata.
Tamagoyaki – better than regular scrambled eggs?
If you are already tired of your usual omelettes or scrambled eggs, tamagoyaki will surprise you with its character and unique taste. What gives this interesting breakfast a specific taste is soy sauce and mirin. Mirin is a type of sweet Japanese rice wine.
If it is difficult for you to get mirin, you can basically replace it with rice vinegar. Therefore, use a little bit more sugar in this recipe.
Tamagoyaki requires a bit of skill, as it is necessary to form a roll, which will be just cooked perfectly by gradually adding our egg mixture. There are even adequate rectangular pans for this recipe. You can check out some tamago pans. However, we don’t need one as we can also make this unique omelette in a standard pan.
How to prepare tamagoyaki
After preparing the egg mixture, lightly rub the pan with oil and add the first batch of eggs to the pan to cover the entire surface. If the mixture hardens nicely, carefully roll the eggs from one side of the pan to the other to form a roll.
Then add another batch of eggs and raise the rolled omelette to let the mixture get under it. If the newly added egg mixture hardens again, roll the omelette along with the eggs. Repeat this process until you have used all the egg mixture and the omelette will increase in volume beautifully.
You can use a sheet of nori in this recipe, which is also a popular version. Serve tamagoyaki with grated white radish (daikon).
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Japanese Omelette – Tamagoyaki Recipe
- Total Time: 15 minutes
- Yield: 3 servings 1x
- Diet: Low Salt
Description
Ingredients
- 4 eggs
- 1 sheet nori (optional)
- 1 tbsp light soy sauce
- 2 tbsp dashi (if you can’t get dashi, you can use fish sauce or water)
- 1 tsp mirin
- 1 tsp sugar
- daikon radish (grated, for serving)
Instructions
- Beat eggs in a bowl using chopsticks. Add soy sauce, dashi, sugar, and mirin and mix well.
- Heat a touch of vegetable oil in a pan. Pour some egg mixture into the pan just to cover the surface of the pan. Poke any air bubbles.
- Cook it until half done and fold and push the egg mixture to the end of the pan.
- Add a touch of oil (you can use oil-soaked kitchen paper) into the empty part of the pan and pour some egg mixture to cover the surface again. Lift the folded omelette up to let the egg mixture run under it. Roll the omelette again and repeat until you have no egg mixture left.
- Shape tamagoyaki with a bamboo mat. Serve with some grated daikon radish and enjoy!
Notes
You can use an adequate rectangular (tamago) pan for this recipe.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Rolling
- Cuisine: Japanese
