Name: Recette Tamagoyaki
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 4
Ingredients: 3 oeufs; 6 cl de dashi; 1 pincée de sel; 1 cuil. à café de mirin; 1 cuil. à café de sauce soja claire usukuchi; Huile végétale; 50 g de daikon râpé (facultatif); Une poêle à tamagoyaki

Tamagoyaki Recipe

Voir les avis

Noté 4.3 étoiles par 3 utilisateurs.

Portion

Preparation time

10 minutes

Cooking time

2 minutes

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.

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

View basket (0) View basket

Instructions

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.

Recipe notes

Tamagoyaki, a sweet and savory Japanese omelet, is an emblematic dish of Japanese cuisine. Traditionally, it is prepared in a rectangular pan called a "makiyakinabe" or "tamagoyaki pan", which creates the omelette's characteristic layers.

In Japan, it's common for apprentice sushi chefs to spend several years perfecting the art of preparing tamagoyaki before moving on to making the sushi themselves. This practice is not only a test of patience, but also a means of assessing the apprentices' precision, attention to detail and culinary skill.

In some top sushi restaurants, tamagoyaki is often considered a final test for apprentice chefs. If the omelette is judged perfect by the sushi master, the apprentice is then considered ready to prepare sushi for customers. This tradition underlines the importance of the omelette in Japanese culinary culture, and its role as a symbol of skill and dedication.

Vegan vegetable dashi broth 5 sachets ⋅ Kayanoya ⋅ 40g

Our latest Japanese recipes

Udon noodles ⋅ Tanaka Bussan for iRASSHAi ⋅ 320g

Vegan Shiitake Dashi 8 sachets ⋅ Kanejo for iRASSHAi ⋅ 56g

White miso ⋅ Kato Heitaro Shoten for iRASSHAi ⋅ 200g

Classic sesame oil ⋅ Iwai no Goma abura for iRASSHAi ⋅ 140g

Kyozen matcha tea from Uji in Kyoto ⋅ Yamamasa Koyamaen ⋅ 100g

Artisanal balanced soy sauce ⋅ Asarisasuke Shoten ⋅ 500ml

Vegan Shiitake Dashi 8 sachets ⋅ Kanejo for iRASSHAi ⋅ 56g

Japanese cooking essentials

Show all

White miso with koji from Hakone ⋅ Kato Heitaro shoten ⋅ 200g

Regular price 5.50 €

Prix promotionnel 5.50 € Regular price
Price per unit 27.50 € per kg

8 opinion
Roasted black and white sesame seeds with gomashio salt ⋅ Manten ⋅ 30g

Regular price 2.50 €

Prix promotionnel 2.50 € Regular price
Price per unit 83.33 € per kg

3 opinion
Panko breadcrumbs ⋅ Hanayuki ⋅ 340g

Regular price 5.50 €

Prix promotionnel 5.50 € Regular price
Price per unit 16.18 € per kg

4 opinion
Honmirin ⋅ Takara Shuzo ⋅ 13% ⋅ 500ml

Regular price 9.70 €

Prix promotionnel 9.70 € Regular price
Price per unit 19.40 € per l

5 opinion
Katsuobushi dried bonito chips ⋅ Makurazaki ⋅ 40g

Regular price 9.50 €

Prix promotionnel 9.50 € Regular price
Price per unit 237.50 € per kg

7 opinion
White rice milky queen from Toyama ⋅ Nanohana ⋅ 1kg

Regular price 9.85 €

Prix promotionnel 9.85 € Regular price
Price per unit 9.85 € per kg

7 opinion
Tatsuno Smoked Soy Sauce ⋅ Suehiro Soy Sauce ⋅ 100ml

Regular price 8.10 €

Prix promotionnel 8.10 € Regular price
Price per unit 81.00 € per l

5 opinion
Artisanal balanced soy sauce ⋅ Asarisasuke Shoten ⋅ 500ml

Regular price 6.25 €

Prix promotionnel 6.25 € Regular price
Price per unit 12.50 € per l

8 opinion

Japanese cookery books

Show all

Book Japanese home cooking, 100 recipes ⋅ Marabout

Regular price 29.00 €

Prix promotionnel 29.00 € Regular price
Price per unit per
Livre Cuisine Japonaise Vegan Ultra-facile ⋅ Synchronique Éditions

Regular price 29.90 €

Prix promotionnel 29.90 € Regular price
Price per unit per
Book Tokyo, Les recettes ⋅ Marabout

Regular price 10.90 €

Prix promotionnel 10.90 € Regular price
Price per unit per
Book Mochi mochis, 40 Japanese sweets ⋅ Editions de la Martinière

Regular price 14.90 €

Prix promotionnel 14.90 € Regular price
Price per unit per
Book Izakaya - Japanese bistro cuisine ⋅ Hachette Pratique

Regular price 35.00 €

Prix promotionnel 35.00 € Regular price
Price per unit per
Book Japon gourmand ⋅ Mango Editions

Regular price 32.00 €

Prix promotionnel 32.00 € Regular price
Price per unit per
Book Ramen - 50 recipes for Japanese noodles with every sauce ⋅ Solar

Regular price 14.95 €

Prix promotionnel 14.95 € Regular price
Price per unit per
Book Bowls & Bento ⋅ Hachette Pratique

Regular price 29.95 €

Prix promotionnel 29.95 € Regular price
Price per unit per