tamagoyaki recipe

Tamagoyaki is a rolled and seasoned japanese omelette, renowned for its fluffy texture and delicate flavor. This specialty, also known as dashimaki tamago when enriched with dashi broth, can be enjoyed as thick slices in a bento or as thin portions atop sushi.

What is Tamagoyaki?

Tamagoyaki, which translates to "grilled omelet" in Japanese, is a layered, rolled omelet cooked in a specialized rectangular pan. It can be prepared sweet or savory, depending on preferences and traditions. Its subtle seasoning and unique texture make it a staple of Japanese cuisine.

Dashimaki, meaning "dashi roll," is a variation enriched with dashi broth, giving it an especially tender texture that’s highly appreciated. Today, we’ll guide you in making this delightful dish by layering and rolling thin sheets of omelet until a soft and uniform roll is formed, which is then sliced into pieces.

Japanese omelettre recipe :

Ingredients

For a Japanese omelet pan available at Nishikidôri

3 eggs

5 ml honkuzu

60 ml concentrated dashi broth or shiitake dashi

A pinch of salt

5 ml cooking sake

5 ml usukuchi soy sauce

Rice oil

Steps :

1.Crack the eggs into a bowl and use chopsticks to break the egg whites by cutting through them, mixing thoroughly.

2.Add starch, dashi stock, sake and soy sauce and mix well. 

3.Preheat the tamagoyaki pan.

3. Coat the pan with rice oil and pour a thin layer of egg mixture to cover the entire surface.

4. Pop any bubbles with chopsticks, and as the egg starts to set, fold it towards you into four layers. Repeat the folding process twice; the final folds will be in two layers.

5.Grease the pan again and move the folded omelette to the back of the pan. Add more oil to the empty space at the front, and pour more egg mixture into the pan, making sure to let the liquid run under the folded omelette.