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

Tamagoyaki aka Japanese Rolled Omelette 玉子烧 is a type of Japanese omelette slightly sweet in taste. It is made by combining eggs, salt, sugar, dashi, sake and mirin usually cooked in a rectangular omelette pan, layer by layer. 


However, it can be done using a round non-stick pan. Here's how I shape the Tamagoyaki while it's still warm. 

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

This was cooked in a round non-stick pan.

Ingredients: 

3 Eggs 


Seasoning:

3 tbsp Dashi (Click here for Dashi recipe)

3/4 tbsp Sugar

1 tsp Japanese Soy Sauce

1 tsp Mirin

A pinch of Salt

Some oil for cooking





If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Lightly whisk the eggs in a bowl. 

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

3. Stir in seasoning to the egg. 

4. Strain the egg mixture.

5. Heat a lightly greased non-stick rectangular/ round 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 the surface still soft), roll up. Move to the side.

7. Grease the pan again, and pour another thin layer of the 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 steps 7-8 to use up all the egg mixture. Remove the egg roll from the pan when it's done. Slice and serve. 

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!