Tamagoyaki Recipe
This is the rolled Japanese omelette, made in a special pan fortamagoyaki, which is essential for obtaining a perfect rectangular shape. Its taste is slightly sweet and salty. It can be served with grated daikon.
- Prep Time
- 10 minutes
- Cooking Time
- 2 minutes
- Servings
- 4
Ingredients
- 3 eggs
- 6 cl dashi
- 1 pinch salt
- 1 tsp. mirin
- 1 tsp. usukuchi light soy sauce
- Vegetable oil
- 50 g grated daikon (optional)
- A tamagoyaki pan
Directions
- Combine eggs, salt, mirin, soy sauce and dashi.
- Place the pan on the heat. Pour oil over the bottom and edges of the pan with folded paper towels.
- When the pan is hot, pour in a quarter of the egg mixture and spread it like a pancake over the entire surface of the pan, tilting it. When small bubbles appear, pierce them with your chopsticks and take the top edge to roll towards you. Slide the rolled omelette to the other end of the pan.
- Oil the bottom of the pan. Pour in a third of the remaining egg mixture. Lift the rolled-up omelette to spread the mixture evenly underneath. When the surface of the omelette is 70% cooked, roll the "crêpe" back towards you.
- Repeat the operation. When the thickness of the omelette has almost reached the height of the frying pan, press it tightly against the edge to give it a rectangular shape. Repeat until you've used up all the egg mixture.
- Place a maki roll on the pan. Turn the pan over to place the omelette on the roll without damaging it. Give it a nice rectangular shape by pressing it down with the roller. Leave to rest before cutting. Serve at room temperature.
