Tamagoyaki (Japanese Rolled Omelette) 玉子焼き
Tamagoyaki (Japanese Rolled Omelette) 玉子焼き

Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, tamagoyaki (japanese rolled omelette) 玉子焼き. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Tamagoyaki (Japanese Rolled Omelette) 玉子焼き is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Tamagoyaki (Japanese Rolled Omelette) 玉子焼き is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have tamagoyaki (japanese rolled omelette) 玉子焼き using 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Tamagoyaki (Japanese Rolled Omelette) 玉子焼き:
  1. Get 3-4 eggs, beaten
  2. Get Egg mixture seasoning:
  3. Make ready 2 teaspoons sugar (caster or granulated)
  4. Make ready 1/2 teaspoon soya sauce
  5. Make ready 1/8 teaspoon salt
  6. Take 1/2 teaspoon dashi
  7. Take Cooking the egg:
  8. Get 1/3 cup vegetable oil (any cooking oil of choice, for brushing the pan)
Instructions to make Tamagoyaki (Japanese Rolled Omelette) 玉子焼き:
  1. In a large bowl crack and gently beat the eggs together with chopsticks or a fork. Add the sugar, soya sauce, salt and dashi to the egg mixture and mix well together.
  2. In a measuring jug place a large or small sieve over it, pour the egg mixture through the sieve.
  3. In a Tamagoyaki omelette pan or small pan, heat the pan over medium heat. Fold the paper towel and dip in the oil and apply to the pan. add the oil and let it heat up. Pour a tiny amount of egg mixture to test if pan is hot.
  4. When you hear the sizzling sound, pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan. This creates a thin egg layer. If there are any air bubbles poke to release the air. When the bottom of the egg has set but is still soft on top, take pan of heat and start rolling into a log shape from one side to the other using chopsticks.
  5. Apply oil to the top, roll omelette to the side of the pan where you started to roll, apply oil to the bottom of the pan with the same oil dipped paper towel. Pour the egg mixture to cover the bottom of the pan again. Ensure you lift the omelette to spread the mixture underneath.
  6. When the new layer of egg has set and still soft on top, again take pan of heat and start rolling from one side to the other. Repeat steps 4 and 5 until the remaining egg mixture has been used. At this stage you can brown the omelette a little. Remove from the pan and place the omelette on a paper towel and wrap it up. Best to shape the egg while it is still hot. Let it stand for 5 minutes.
  7. Transfer to a serving plate and slice the Tamagoyaki egg roughly about half inch in thickness.
  8. Serve and eat with a bowl of congee rice and pan fried vegetables.

So that’s going to wrap it up for this special food tamagoyaki (japanese rolled omelette) 玉子焼き recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!