Japanese Tamagoyaki Recipe

Prep Time: 3 minutes

Cook Time: 6 minutes

Total Time: 9 minutes

Yield: 1 omelette

Ingredients:

• 2 eggs
• 2 Tbsp water
• 2 tsp sugar
• 1/2 tsp salt
• 1/2 tsp dashi (Japanese stock) or any bouillon granules
• light spritz of cooking oil

Steps:

1. In a bowl, mix together the eggs, water, sugar, salt and stock.

 

 
2. Add a tiny amount of cooking oil to a pan and bring it to medium heat. I just rub some on the pan with a paper towel.

 
3. Add a droplet of the egg mixture to the pan. When it sizzles, reduce heat to low.

 
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4. Pour half the egg mixture into your pan. Break any air bubbles and swirl the pan around.

 
5. Starting at one end, start rolling the omelette up before the surface gets dry.

 
6. Rub some more oil on the pan then pour in the remaining egg mixture right next to the rolled omelette. Repeat the cooking process.

 

 
7. Lift up the already rolled omelette and let the new liquid go underneath it before the surface gets dry, then roll towards you. As you roll it towards you, the new egg layers will cover the first roll so even if you slightly browned the first roll, (as pictured) it will be covered up nicely by the fresh layer!

 
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8. Slice and serve with rice, bread, or on its own as a lovely protein snack. You can also use it to make delicious sandwiches; they stay more intact between bread than scrambled eggs.

 

cybergrannie
Gold Feedback Medal for All Time! 949 Feedbacks

March 22, 20180 found this helpful

i know this post is from last year but I missed it!
I will have to try this as I like something like this for my "dinner/supper" and your instructions/photos are superb.