One of my favorite Japanese dishes to eat is Tamagoyaki. This sweet rolled egg omelette is a fluffy treat that has the perfect balance of sweet and salty that satisfies your tastebuds. The smooth custard texture is a mouthwatering delight that can be eaten as a snack, breakfast, or a side dish.
In Japan, this dish is beautifully presented, and sometimes people can get really fancy with the plating. It’s so gorgeous that you forget there are only just a few ingredients. Because of its balanced flavor and show-stopping qualities, it’s a dish that is surprisingly easy to make. It’s a must to add to your arsenal of Japanese recipes.
So, without further ado, let’s get cooking!
Ingredients
- 3 eggs
- 2 TBSP water
- 1/2 tsp salt
- 2 tsp sugar
- 2 TBSP vegetable oil
- small paper towel cut into square
Directions
In a medium-sized mixing bowl, whisk together 3 eggs. Then add your water, salt, and sugar and whisk the egg mixture until it’s fluffy. The more you whisk, the fluffier the texture of your eggs will be.
You can use a Tamago pan (which we highly recommend) but you can also use a regular pan. Heat your pan on medium-low heat. Be careful not to heat too much since you can easily burn the egg.
Add your egg mixture into one thin layer on your pan. Cook until it’s just about coagulated. Then, using a spatula or chopsticks, carefully roll the egg. Then push the rolled egg back down to the base of the pan.
Add another layer of egg mixture. Be sure to lift your rolled egg up so the new layer can get under your rolled egg for another layer.
Repeat these steps three times until there is no more egg mixture left.
Let you omelette cool on a cutting board. Then slice, plate, and serve!
Tamagoyaki (Japanese Sweet Rolled Egg Omelette)
A delicious sweet and salty Japanese rolled egg omelette.
Ingredients
-
2
TBSP
water -
1/2
tsp
salt -
2
tsp
sugar -
2
TBSP
vegetable oil
Instructions
-
In a medium-sized mixing bowl, whisk together 3 eggs. Then add your water, salt, and sugar and whisk the egg mixture until it's fluffy. The more you whisk, the fluffier the texture of your eggs will be.
-
You can use a tamago pan (which we highly recommend) but you can also use a regular pan. Heat your pan on medium low heat. Be careful not to heat too much since you can easily burn the egg.
-
Add your egg mixture into one thin layer on your pan. Cook until it's just about coagulated. Then, using a spatula or chopsticks, carefully roll the egg. Then push the rolled egg back down to the base of the pan.
-
Add another layer of egg mixture. Be sure to lift your rolled egg up so the new layer can get under your rolled egg for another layer.
-
Repeat these steps three times until there is no more egg mixture left.
-
Let you omelette cool on a cutting board. Then slice, plate, and serve!
