egg omelet

Sweet yet savory, Tamagoyaki (Japanese rolled omelette), makes a delightful Japanese breakfast or side dish for your bento lunches.

Tamagoyaki (Japanese Rolled Omelette)

eggs (50 g each w/o shell)

Tbsp neutral-flavored oil (vegetable, canola, etc)

nori

Tbsp dashi (Japanese soup stock; click to learn more) ((Use Kombu Dashi

tsp sugar

soy sauce ((Use GF soy sauce

mirin

salt

daikon radish ((2.5 cm) (green part is sweeter than white part))

Gather all the ingredients.

Gently whisk the eggs in a bowl. It&#x27;s best to &quot;cut&quot; the eggs with chopsticks in a zig-zag motion and do not over mix.

In another bowl, combine the seasonings and mix well.

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&#x27;ll be easier to pour into the frying pan).

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.

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.

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.

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

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

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

Continue rolling into the log.

This is the 5th round.

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

You can brown the omelette a little bit.

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.

Tamagoyaki Pan Method

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.

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).

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.

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.

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.

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.

Round Frying Pan Method

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

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

To serve

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.

To Keep

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This Is the Single Best Way To Make an Omelet

eggs

heavy cream

Tbsp butter

Desired fillings

Whisk together the eggs and heavy cream in a small bowl. Heat a non-stick pan over medium heat. Melt the butter on the pan. Pour in the egg mixture and cook the eggs for 1 to 2 minutes—or until the eggs are halfway cooked. Sprinkle in your desired toppings into the middle of the omelet. Using a spatula, fold the omelet in half. Cook for another 30 seconds, then slide the omelet to a plate. Serve immediately.

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Top 2 egg omelet recipes from across the web

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Top Tags

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The most viewed egg omelet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine