Best Tamagoyaki Japanese Omelet Recipes
TAMAGOYAKI (JAPANESE EGG OMELET) RECIPE BY TASTY
Here's what you need: dashi powder, salt, soy sauce, sugar, water, eggs, oil
Provided by Rie McClenny
Categories Breakfast
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a small bowl, combine the dashi, salt, soy sauce, sugar, and water. Mix until everything is dissolved.
- In a medium bowl, beat the eggs and add the seasoning mixture. Mix until well-combined.
- Heat a tamagoyaki pan over medium-high heat. Brush a thin layer of oil on the pan.
- Pour a third of the egg mixture into pan and quickly swirl to cover the entire pan. When the egg is half-set, gently roll the egg.
- With the rolled egg still in the pan, pour in another third of the egg mixture. Lift up the rolled egg and let the mixture to flow under it. When the egg is half-set, roll the omelette toward you. Repeat with the rest of the egg mixture.
- Slice into bite-sized pieces.
- Enjoy!
Nutrition Facts : Calories 110 calories, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 4 grams, Sugar 1 gram
TAMAGOYAKI (JAPANESE ROLLED OMELET)
Tamagoyaki, a Japanese staple, is made by carefully rolling several thin layers of cooked egg into a rectangular omelet, which creates a soft and delicate texture. Traditionally, it's made in a special tamagoyaki pan, but this version also works with an 8-inch nonstick skillet. There are sweet and savory variations, and this recipe falls somewhere in between the two: The soy sauce, mirin and dashi pack it with umami, while the sugar adds a subtle sweetness. The technique can be challenging at first, but do your best to keep each layer consistent in color and each fold parallel to the last. Don't worry about little tears; they'll be covered up with the next layer.
Provided by Kiera Wright-Ruiz
Categories breakfast, brunch, dinner, for one, for two, lunch, snack, weekday, main course, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- In a small bowl, combine eggs, mirin, soy sauce, dashi (if using) and sugar. Whisk until well combined.
- Heat 1 teaspoon oil in a tamagoyaki pan or a nonstick 8-inch skillet over medium. Using a small piece of folded paper towel, carefully wipe the excess oil from the pan and set aside paper towel (you will need it to grease the pan for each egg layer).
- Pour about 3 tablespoons of the egg mixture into the pan and quickly tilt the pan, swirling the egg mixture around to create an even layer. If there are thicker areas, gently poke a small hole at the thickest point with chopsticks and tilt and swirl the pan to cover exposed areas with more raw egg to form an even layer.
- After the layer is cooked, about 1 minute, using chopsticks or a rubber spatula, gently lift the egg edges on the farthest side to loosen the layer's grip. While tilting the pan, carefully fold the egg about 1/4 of the way toward yourself. Continue to fold the egg equally on itself until you have a narrow, rectangular omelet at the edge of the pan nearest you. Reduce the heat to medium-low if the egg is browning.
- Using the paper towel, lightly grease the exposed area of the pan. Pour another 3 tablespoons of the remaining egg mixture into the exposed area of the pan and quickly swirl it around to create another layer. Use chopsticks or a soft spatula to gently lift up the folded omelet and tilt the pan toward you so the raw egg mixture runs under the omelet.
- Once the layer is cooked, gently roll the omelet away from you in three to four flips. Repeat Steps 3 to 5 with remaining three layers, greasing the pan before each additional layer. The number of flips will decrease as the omelet grows in size with each additional layer.
- Transfer omelet to a cutting board or a plate when done. Cut crosswise into four pieces and rotate, cut side up, to show egg layers. (If using a nonstick 8-inch skillet, you can trim both ends of the omelet to make them even.) Serve immediately or chill for later.
TAMAGOYAKI (JAPANESE SWEET OMELET)
Fast, easy, simple, delicious. Even a klutz like me can manage to make it in no time. It adds a whole lot of flavor to those every day eggs. I made this recipe this morning. It was delicious and left me wanting more. Traditional tamagoyaki is not as flat and uses several eggs, but this is great when you just want a little snack or for breakfast. Kids with a sweet tooth will love it.
Provided by JapaCook
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 15m
Yield 1
Number Of Ingredients 4
Steps:
- Mix water, soy sauce, and sugar together in a small bowl until sugar is dissolved. Add egg and beat until egg mixture is combined.
- Heat skillet over medium heat until a drop of water evaporates almost immediately. Pour egg mixture into pan. Cook until the bottom of the omelet has solidified, 3 to 5 minutes. Flip and fold omelet into a square and transfer to a plate.
Nutrition Facts : Calories 82.4 calories, Carbohydrate 2.9 g, Cholesterol 186 mg, Fat 5 g, Protein 6.6 g, SaturatedFat 1.5 g, Sodium 369.2 mg, Sugar 2.6 g
TAMAGOYAKI - JAPANESE ROLLED OMELET
Japanese rolled omelet is called tamagoyaki or dashimaki. It's also known as a Japanese-style egg roll. Tamagoyaki is often served for Japanese-style breakfast. Also, it's one of the most popular dishes in Japanese bento lunch boxes. There are many types of tamagoyaki. Some are sweet and some are salty. Also, you can add fillings in tamagoyaki to make it colorful. Create your favorite tamagoyaki! Posted for ZWT II '06
Provided by Cynna
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Beat eggs in a bowl.
- Add soy sauce, sugar, dashi, and green onion in the bowl and mix well.
- Heat little bit of vegetable oil in a square omelette pan on mid heat.
- Pour a scoop of egg mixture in the pan and spread over the surface.
- Roll the egg and move it the end of the top side.
- Oil the empty part of the pan and pour more egg mixture in the space and under the rolled egg.
- Cook it until half done and roll the egg again so that the omelette becomes thicker.
- Repeat this process until the egg mixture is gone.
- When omelette is done, remove it from the pan and put on a bamboo mat.
- Using the mat, shape the omelette. Cut into 1-inch pieces.
Nutrition Facts : Calories 205.9, Fat 18.6, SaturatedFat 2.5, Cholesterol 211.5, Sodium 238.6, Carbohydrate 3.1, Fiber 0.2, Sugar 2.7, Protein 6.7
TAMAGOYAKI (JAPANESE OMELET)
Make and share this Tamagoyaki (Japanese Omelet) recipe from Food.com.
Provided by Jen in Victoria
Categories < 15 Mins
Time 8m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Heat a small frying pan over medium heat. Using a paper towel, wipe a little bit of the oil over the pan; reserve the rest of the oil.
- Gently whisk the eggs in a bowl. It's best to "cut" the eggs with chopsticks in zig-zag motion and do not over mix it.
- Add the dashi, sugar, soy sauce, mirin and salt. Mix gently.
- Pour the mixture into a measuring cup with spout and handle (so that it'll be easier to pour into the frying pan).
- Pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan.
- Poke the air bubbles to release the air. After the bottom of the egg has set but still soft on top, start rolling into a log shape from one side to the other.
- Move the rolled omelette to the side where you started to roll, and apply more oil to the pan with a paper towel, even under the omelette.
- Pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.
- Continue this process until all the egg mixture has been used up.
- Remove from the pan and place the omelette on a bamboo mat and wrap it up. Shape the egg when it is still hot. Let it stand for 5 minutes.
Nutrition Facts : Calories 121.7, Fat 9.3, SaturatedFat 2.1, Cholesterol 186, Sodium 244.6, Carbohydrate 2.7, Sugar 2.3, Protein 6.5
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