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tamagoyaki (japanese rolled omelette)

4.7

(60)

www.justonecookbook.com
Your Recipes

Prep Time: 5 minutes

Cook Time: 5 minutes

Total: 10 minutes

Servings: 2

Cost: $7.50 /serving

Ingredients

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Instructions

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Step 1

Gather all the ingredients.

Step 2

Gently whisk the eggs in a bowl. It's best to "cut" the eggs with chopsticks in a zig-zag motion and do not over mix.

Step 3

In another bowl, combine the seasonings and mix well.

Step 4

Pour the seasonings mixture into the egg mixture and whisk gently. Then pour the mixture into a measuring cup with spout and handle (so that it'll be easier to pour into the frying pan).

Step 5

Heat the pan over medium heat, dip a folded paper towel in oil and apply to the pan. Put a little bit of egg mixture to see if the pan is hot.

Step 6

When you hear the sizzling sound, pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan.

Step 7

Poke the air bubbles to release the air. After the bottom of the egg has set but still soft on top, start rolling into a log shape from one side to the other.

Step 8

Move the rolled omelette to the side where you started to roll, and apply oil to the pan with a paper towel, even under the omelette.

Step 9

Pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.

Step 10

When the new layer of egg has set and still soft on top, start rolling from one side to the other.

Step 11

Move the rolled omelette to the side where you started to roll, and apply oil to the pan with a paper towel, even under the omelette.

Step 12

Pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.

Step 13

When the new layer of egg has set and still soft on top, start rolling from one side to the other.

Step 14

Now this is 3rd round. Poke the air bubbles...

Step 15

The 4th round. Make sure to spread all over including under the rolled egg.

Step 16

Continue rolling into the log.

Step 17

This is the 5th round.

Step 18

This is the 6th round and the final...

Step 19

You can brown the omelette a little bit.

Step 20

Remove from the pan and place the omelette on the bamboo mat and wrap it up. Shape the egg when it is still hot. Let it stand for 5 minutes.

Step 21

Heat the pan over medium heat, dip a folded paper towel in oil and apply to the pan. Put a little bit of egg mixture to see if the pan is hot. When you hear the sizzling sound, pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan.

Step 22

Poke the air bubbles to release the air. After the bottom of the egg has set but still soft on top, start rolling into a log shape from one side to the other. Here I put half sheet of nori and then rolled (optional).

Step 23

Move the rolled omelette to the side where you started to roll, and apply oil to the pan with a paper towel, even under the omelette. Pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.

Step 24

When the new layer of egg has set and still soft on top, start rolling from one side to the other. This is optional but I put another layer of nori sheet before rolling.

Step 25

Move the rolled omelette to the side where you started to roll, and apply oil to the pan with a paper towel, even under the omelette. Then pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.

Step 26

When the new layer of egg has set and still soft on top, start rolling from one side to the other. I put another sheet of nori here before rolling. Continue until all the egg mixture is finished.

Step 27

Remove from the pan and place the omelette on the bamboo mat and wrap it up. Shape the egg when it is still hot. Let it stand for 5 minutes.

Step 28

Slice the omelette into 1/2" (1 cm) pieces.

Step 29

Peel and grate daikon. Gently squeeze water out. Serve Tamagoyaki with grated daikon and pour soy sauce over daikon.

Step 30

You can put tamagoyaki in an airtight container and store in the freezer for up to 2 weeks. Defrost overnight in the refrigerator or microwave.

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