If you've ever been to a Japanese restaurant or enjoyed a bento box, you've probably encountered the delicious Tamagoyaki – a sweet and savory Japanese rolled omelette. Making Tamagoyaki at home may seem intimidating, but with a small round non-stick pan and a bit of practice, you can master this delightful dish. In this blog, I'll guide you through the steps to create your own Tamagoyaki right in your kitchen.
@iamkimrodz Watch me master the art of making Tamagoyaki - the delicious Japanese rolled omelette without a rectangular pan! 😋🇯🇵 #CookingAdventures #TamagoyakiMagic #FoodieFinds INGREDIENTS 4 eggs grated carrots chopped green onions salt and pepper to taste #FoodiePH #recipe #Tamagoyaki #japaneserolledeggs #japaneseomelette #eggrecipe #fyp #foryoupage #baonideas #breakfastidea #healthyrecipe #momsoftiktok #momlife #longervideos ♬ original sound - Kim Tan-Rodriguez
3 large eggs
2 tablespoons sugar (optional)
vegetables of your choice (I used carrots and spring onions)
1 tablespoon mirin (sweet rice wine) (optional - I didn't use this in my recipe)
pinch of salt
A small amount of neutral cooking oil (such as vegetable oil)
Small round non-stick pan (Tamagoyaki pan if available)
Silicone spatula or wooden spatula
Paper towel or kitchen towel
Small plate for serving
Step 1: Prepare the Ingredients
Start by gathering all your ingredients and tools. Crack the eggs into a mixing bowl and add the sugar, mirin, a pinch of salt, and veggies of your choice. Whisk the mixture thoroughly until the sugar dissolves completely. Your sweet and savory Tamagoyaki base is ready!
Step 2: Heat the Pan
Place your small round non-stick pan on the stove over low to medium heat. It's crucial to keep the heat low to prevent burning and ensure even cooking. Add a small amount of cooking oil and spread it evenly across the pan using a paper towel or kitchen towel.
Step 3: Pour and Cook the First Layer
Once the pan is heated and the oil is shimmering, pour a thin layer of the egg mixture into the pan. The amount you pour depends on the size of your pan, but it should be just enough to coat the bottom. Tilt the pan to ensure the egg mixture covers the entire surface evenly.
Step 4: Roll the First Layer
As the edges of the egg start to set but the middle is still slightly runny, use a spatula to fold over one-third of the omelette towards the center. This folding creates the first layer of your Tamagoyaki.
Step 5: Add Another Layer
Now, pour a bit more of the egg mixture into the pan, making sure it flows under the first layer. Tilt the pan again to spread it evenly. Let the new layer start to set at the edges.
Step 6: Roll and Repeat
Once the edges of the new layer begin to set but the middle is still slightly runny, roll the omelette from the first fold towards the center of the pan. This rolling action creates layers in your Tamagoyaki.
Step 7: Continue the Process
Repeat steps 5 and 6 until you've used all of the egg mixture. Remember to keep the heat low to prevent overcooking or burning. Your Tamagoyaki should have multiple layers when done.
Step 8: Shape and Serve
Once you've rolled all the layers, use your spatula to shape the Tamagoyaki into a neat rectangular shape. Carefully transfer it to a plate.
Step 9: Slice and Enjoy
Let the Tamagoyaki cool slightly, then slice it into bite-sized pieces using a sharp knife. Serve your homemade Tamagoyaki with some soy sauce or your favorite dipping sauce. Garnish with sliced green onions or pickled ginger if desired.
Congratulations! You've successfully made Tamagoyaki using a small round non-stick pan. With practice, you'll perfect the art of rolling and shaping this Japanese delicacy. Now, you can enjoy the sweet and savory flavors of Tamagoyaki anytime you want, right in the comfort of your own kitchen.
More healthy recipes and food recommendations coming soon! Follow me on my other social media accounts to be updated.