Tamagoyaki Recipe (Japanese Omelette) - Food-Spotter
Tamagoyaki is a slightly sweetened Japanese egg omelette, which apart from its distinct (to be interpreted as heavenly) taste is presented in a neatly rolled fashion. So from the get go, taste and looks are taken care of. What’s remaining? The actual cooking!
“Looks delish! Show me how to cook this Tamagoyaki”
“Tamagoyaki recipe please!”
I know, I know, looks like fun right!? The great thing about Tamagoyaki is that it’s simple to make and only requires some basic stale Japanese cooking Ingredients. Which conveniently leads onto…
- 3 large eggs.
- 1 tbsp Mirin (aka sweet cooking rice wine).
- 1/2 tbsp soy sauce.
- 1 tsp sugar (add another if you have a sweet tooth).
- Oil for cooking.
- Frying pan – larger ones will give you less layers to cook.
- Mug/Bowl to mix the eggs.
- Chopsticks or a non metallic utensil to help you roll the omelette.
- Fork to beat the egg mixture.
- Heat your frying pan at low heat with a little oil, Ideally you just want a thin coat of the oil on the pan so grab a tissue and spread it evenly so it just “glazes” the pan.
- Crack the eggs into a large mug/bowl and add the mirin, soy sauce and sugar.
- Beat the mixture with a fork till it’s looks just about mixed.
- Ensure the pan is low to moderately hot – as it makes the process easier.
- Pour a layer of the Tamagoyaki mixture into the pan and spread it evenly by moving (no utensils). This should be a moderately thin layer.
- As you see it starting to cook about 75% of the way, you want to start rolling it from the edge that looks the most “almost cooked”. Roll it as if it were a Swiss roll.
- Once fully rolled, move the rolled Tamagoyaki towards the top of the frying pan.
- Pour another layer of the mixture into the pan (the larger exposed area) – this is so we can cook another layer that’s connected to the 1st roll.
- Repeat Step 6 until the entire mixture is used.
- Transfer to a plate and cut into slices.
- By keeping the frying pan temperature at a lower heat, it gives you more time to be able to spread the mixture immediately after pouring the Tamagoyaki mixture.
- The reason for having a thin layer is purely to get more “rolls” out of the mixture as this leads to a more pretty looking Tamagoyaki when you cut it.
- Practice makes perfect!
- If you’re thinking frying is unhealthy, it isn’t; just as long as you opt for the RIGHT type of oil. Use an oil that has a high smoke point, that is, it’s stable at high temperatures. Usually saturated fats will be best, such as butter. I opted for Raw Organic Virgin Coconut Oil.
- Consider using a frying pan that is PTFE and PFOA Free. These are harmful chemicals that are leaked into the food by conventional non-stick coatings like Teflon. I used the Green Earth Frying Pan by Ozeri which has a ceramic non-stick coating which is 100% PTFE and PFOA Free.
This Tamagoyaki recipe sounds complicated on paper, but the quick 15 second video should make it all fully understandable. Once you “get it”, it’s a doddle to make and will quickly become your new favourite style of egg to cook up.
This is actually very nice to have with some bacon, which is what I like to occasionally do for my Breakfast 3.0.
Any questions about this Tamagoyaki recipe or? Scroll down and use the comment section below