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How to make Japanese Omelette (Tamagoyaki)

Updated on April 20, 2015
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5 stars from 1 rating of Tamagoyaki

Japanese traditional egg omelette, Tamagoyaki

Tamagoyaki is very simple and traditional Japanese dish. It is thin layers of beaten eggs cooked and rolled in Tamagoyaki nabe which is a square frying pan for Tamagoyaki. (You can of course make it with a regular frying pan but we love square Tamagoyaki...! I bought it on eBay) This recipe is not very well known outside of Japan yet it is as popular as sushi. To make it you only need Dashi no moto, soya souce and eggs. (Dashi no moto is a fish broth powder and it is used for almost every dish in Japan!)

When do we eat Tamagoyaki?

We eat Tamagoyaki often for breakfast or with sushi and it is the most popular side dish in a bento box. If mother needs to cook something for bento box the first thing she will come up with is Tamagoyaki. The history is going back more than 200 years and since then it became one of our basic cuisine.

Sweet or salty?

Tamagoyaki recipes vary throughout Japan. In the east and north of Japan they like to make it sweet and in the west of Japan they like to make it salty.

The recipe I will introduce today is the most traditional Tamagoyaki, salty and a little bit sweet, which is often seen in Sushi restaurants and at home. You can follow the recipe or add a tin of tuna, vegetables..whatever you want! Children love sweet Tamagoyaki, you only need egg and sugar. Try it once, I will guarantee you will love it too!

Please let me know how the recipe went for you or what recipe you'd like to know next!

Cook Time

Prep time: 3 min
Cook time: 5 min
Ready in: 8 min
Yields: Serves 2-3 people with 4 eggs

Ingredients for Dashimaki Tamago

  • 4 (L) Egg
  • *50 g Hot water with half tsp of Dashi mixed, Add dash powder in 50g of hot water
  • *2 tsp Soya source
  • *1/4 tsp Salt
  • *2 tsp Suger
  • 1 tbs Oil
  • For Sweet Tamagoyaki 3 eggs and 3 tsp of sugar

Ingredients: Dashi and Soy sauce and eggs

Dashi powder and soya sauce is the key. I used Dashi no moto from Yamaki today but you can get various type of dash powders.
Dashi powder and soya sauce is the key. I used Dashi no moto from Yamaki today but you can get various type of dash powders.

Instructions

  1. Add eggs and all * marked seasonings and mix. Do not beat the mix too much.
  2. Heat Tamagoyaki frying pan with high heat and pour in 1 tbs oil.
  3. Pour 2/3 of the mixture into the pan and draw your chopsticks through the mix until the eggs are half cooked.
  4. When the eggs are half done roll the mixture two times to the top edge of the pan. This will give you three layer of egg.
  5. Add 1/2 of the remaining egg mix into the pan. Lift up the cooked egg so that the mix spreads under. Again, draw circle a few times with your chopsticks. Roll the egg from the top to bottom of the pan. Roll two times and make a rectangular shape.
  6. Repeat this a few times until you use up all the mixture.
  7. Cut into tick slices approximately 2-3cm and serve.

How to make Tamagoyaki?

A picture speaks a thousand words. If you are cooking this for the first time, these pictures will help you...

1. Add eggs and all * marked seasonings and mix. Do not beat the mix too much.
1. Add eggs and all * marked seasonings and mix. Do not beat the mix too much.
2. Heat Tamagoyaki frying pan with high heat and pour in 1 tbs oil.
2. Heat Tamagoyaki frying pan with high heat and pour in 1 tbs oil.
Wipe extra oil with kitchen paper. Keep the paper in a small plate, we will use it again.
Wipe extra oil with kitchen paper. Keep the paper in a small plate, we will use it again.
3. Pour 2/3 of the mixture into the pan and draw your chopsticks through the mix until the eggs are half cooked.
3. Pour 2/3 of the mixture into the pan and draw your chopsticks through the mix until the eggs are half cooked.
4. When the eggs are half done roll the mixture two times to the top edge of the pan. This will give you three layer of egg.
4. When the eggs are half done roll the mixture two times to the top edge of the pan. This will give you three layer of egg.
Instead of adding oil, use kitchen paper that you kept earlier.
Instead of adding oil, use kitchen paper that you kept earlier.
Add 1/2 of the remaining egg mix into the pan. Lift up the cooked egg so that the mix spreads under. Again, draw circle a few times with your chopsticks.
Add 1/2 of the remaining egg mix into the pan. Lift up the cooked egg so that the mix spreads under. Again, draw circle a few times with your chopsticks.
Roll the egg from the top to bottom of the pan. Roll two times and make a rectangular shape.
Roll the egg from the top to bottom of the pan. Roll two times and make a rectangular shape.
Ready to serve!
Ready to serve!

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