Tamagoyaki - Japanese Omelette

Discussion in 'Geek Recipes' started by sbm888, Dec 8, 2013.

  1. sbm888

    sbm888 Member

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    It helps to have one of the following pans to make Tamagoyaki, simply because it creates the shape you want and cooks the sides of the omelette too at the same time.

    However if you don't have one, don't sweat, you can simply use a normal frying pan, create a rounded edge omelette and then cut into a square shape.

    Ingredients:
    Egg x 2
    * Sugar 1.5 ~ 2 tbsp
    * Mirin 1 tbsp
    * Pinch of salt

    Method:
    1. Break the eggs into a bowl, mix with *, and filter with a strainer.
    2. Heat oil in a pan, pour half of the egg mixture into pan, roll when it's half cooked.
    3. Put the roll on the edge, pour the rest of the egg mixture into the pan. Lift up the rolled egg and let the raw mixture slide underneath.
    4. Roll back the other way when half cooked.
    5. Let it cool a bit before you slice it with a sharp knife.

    For more detailed pics (http://www.onthechoppingboard.com/p/tamagoyaki-japanese-om.html)

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  2. gcflora

    gcflora Member

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    Looks great :thumbup:
     
  3. Lukenet

    Lukenet Member

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    Where did you get the pan?
     
  4. OP
    OP
    sbm888

    sbm888 Member

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    Japan.

    But I've seen them in a few Japanese/Asian groceries.
     
  5. scon

    scon Member

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    I just made this on a 9" round frying pan.

    Who'da thunk the way to make perfect rolled omelettes is with chopsticks? I found it was best to use two pairs to help it roll properly. I used much less sugar too, I guess 2 tbsp would almost make it dessert sweet?
     
  6. OP
    OP
    sbm888

    sbm888 Member

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    you can do anything with chopsticks!
    and yes, sugar you can just adjust to your tastes but normally Japanese cooking is quite sweet.
     
  7. Lukenet

    Lukenet Member

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    Most brands of Mirin have quite a bit of sugar in them also.

    My son loves it. I am keen to make it at home but I need to get an induction pan, which is proving more difficult..
     
  8. Grom Hellscream

    Grom Hellscream Member

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    The way I do it is

    1 egg
    1tbsp water
    1tsp soy sauce
    1/2tsp castor sugar

    Found this recipe elsewhere on the interwebs, I tend not to keep mirin around so I thought this one was a good alternative. Increase as required - I tend to use a 1-egg tamigoyaki per person when I make bentos or don bowls.
     

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