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Saturday, 7 February 2015

Tamagoyaki (aka Japanese Egg Roll/ Rolled Omelette) 日式蛋卷





This isn't easy for me because it's actually quite time consuming. Cook the egg layer by layer takes longer time compared to our chinese style fried egg with hot oil. Lol... But I like LESS-OIL cooking. I don't even need to turn on my cooker hood while cooking this.


The 'authentic' method of making Tamagoyaki is to cook in a rectangle pan which I do not have one because I'm using induction hob. However it's totally fine to cook this in a round non stick pan. 

Well, I'm cooking for my family not serving food in a restaurant, who cares if it's round or square or triangle omelette?!  ;)





Ingredients: (Yield 2 Servings)

3 Eggs 

Seasoning:

3 tbsp Dashi (Click here for Dashi recipe)



3/4 tbsp Sugar

1 tsp Soy Sauce

1 tsp Mirin




A pinch of Salt

Some oil for cooking



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Method:

1. Lightly whisk egg in a bowl. Do not over mix. 

2. In another bowl, add in all seasoning, mix to combine.




3. Stir in seasoning to the whisked egg. 




4. Strain the egg mixture.







5. Heat a lightly greased non-stick pan. When the pan is hot, pour a thin layer of egg mixture into the pan. Tilt to cover the pan. Poke the air bubbles.





6. When the egg is about to cook through (bottom is set but surface still soft), roll up. Move to the side.




7. Grease the pan again, pour another thin layer of egg mixture. Tilt to cover the pan including the bottom of the first omelette. Poke the air bubbles.




8. When the 2nd omelette is about to cook through, roll up with the first omelette. 






9. Repeat step 7-8 to used up all the egg mixture.






I had a little 'accident' while making this...Lol.
Accidentally poured the egg mixture on the table top, so my egg roll is slightly thinner than the original recipe. 


10. Remove the egg roll from pan. Shape while it's still hot. Let it stand for 5 minutes.







I normally keep this in the fridge for about 10 minutes before I cut. 

11. Cut and it's ready! 








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