Tamagoyaki, or Japanese omelette
Japanese word tamago means an egg and word yaki usually indicates that it is fried in some kind of way — with this recipe you can make a wonderful Japanese delicacy that not only tastes great, but also is a great way to make a great-looking little dish for your breakfast or bento!
Tamagoyaki has really interesting taste and springy, delicious texture.
Step #1: Ingredients
Prepare basic ingredients:
- 4 eggs,
- 1/4 teaspoon of white sugar,
- 1/4 teaspoon of salt,
- 1/4 teaspon of soy sauce,
- 1 teaspoon of vegetable oil.
Step #2: Utensils
Prepare two small bowls, a small or medium frying pan, silicon spatula that can withstand high temperatures, a medium sieve and a fork.
Step #3: Prepare eggs (1 minute)
Pour eggs into the bowl, beat it slightly with a fork (don't beat to hard, bubbles shouldn't be visible on the surface).
Step #4: Sieve eggs (1 minute)
Eggs contain, well... stuff that will get converted into a small chicken, but this part is better left out of the egg batter. In order to do that just sieve the beaten eggs through the sieve into the second bowl and discard all the goo that was stuck to the sieve, it will not be needed.
This step results in a delicate tamagoyaki, but you can skip it if you don't have time or just don't care about that. It will be tasty just as well!
Step #5: Prepare the tamagoyaki batter (1 minute)
Mix beaten eggs with salt, sugar and soy sauce. It should have a deep-orange-golden colour at this point.
Step #6: Frying the first layer (1 minute)
First layer of tamagoyaki is the most important, but also it's the most difficult as well. First, make sure that your frying pan is hot, by dropping a drop of the batter onto it — it should be cooked almost instantly.
Pour a thin layer of your batter onto the frying pan and let it set a bit. Using your silicon spatula, lift the sides a bit, so they don't stuck to the frying pan edge.
When the batter is almost set, but still a little bit gooey, start rolling your omelette from one side (best from you to the opposite side of the pan), leaving a small portion intact. Move the almost-finished roll to the side of the frying pan.
Step #7: Frying the rest (2 minutes)
Pour another thin layer into the semi-circle that was left after rolling, allowing it to connect with the little "strip" you left unrolled. This way your tamagoyaki will be a long strip of egg rolled like a pancake! Just like before let it almost set and roll again, leaving short strip not rolled. Repeat this process 3 or 4 more times until you're done with all the batter.
Step #8: Wrapping up (1 minute)
When all your batter is gone, you should have a nice roll on your frying pan. Wrap it completely and press few times to the pan with your spatula to cook evenly inside. Flip it and press on this side too. Finally you can slide your tamagoyaki off the pan on a plate or wooden cutting board. Let it rest for few minutes, otherwise it will break!
Step #9: Cutting and serving (1 minute)
Your tamagoyaki is now ready to be cut and served! Using a sharp knife cut it in 2cm or almost an inch pieces and move onto separate plate. It should have an intriguing layered structure inside and the savory taste will fit almost anything you gonna eat alongside with it. Enjoy!