japanese rolled egg

How to make popular Tokyo street food "Kushidama" aka fluffy and bouncy Tamagoyaki&nbsp;

Tamagoyaki

eggs

tsp Shirodashi (*1)

water

olive oil

tsp sugar

tsp salt

Crack the eggs into a medium size mixing bowl.

Add seasoning (add shirodashi and water for dashimaki or add sugar, salt and water for atsumaki)&nbsp; and mix them all together gently to avoid too much bubble forming.&nbsp;

Strain the egg mixture through a sieve a few times.

Pour about 2tbsp oil (*not listed in the ingredients) in a small bowl and soak kitchen paper and set aside.&nbsp;

Heat 2 tsp olive oil in the frying pan over medium heat till you can feel the heat when you hover your hand over the pan.

Pour 1/3 of egg mixture into the pan (you should hear a sizzling sound).&nbsp;

Break any bubbles that have formed with the edge of the chopsticks and scramble gently and slightly .

When the surface is solidified a little, fold and push the egg to one end of the pan with chopsticks *2

Wipe the empty side of the pan with oil-soaked kitchen paper and pour another 1/3 of the egg mixture into the empty space of the pan.

Lift the folded egg up to let the egg mixture run under it.

Fold and roll the egg from one side of the pan and wipe the empty space of the pan with the oil-soaked kitchen paper.

Pour the last 1/3 of egg mixture and repeat fold and roll.&nbsp;

Turn the heat off and wrap the rolled egg with thin kitchen towel.&nbsp;

Roll the wrapped egg roll with a sushi mat to shape and rest to cool down.*3

Once it is cool down slice it 2cm (7.9inch) thick and serve.

Tamagoyaki is a Japanese rolled omelet made with beaten eggs that are seasoned with dashi, soy sauce &amp; sugar. Layers are then rolled together in a tamagoyaki pan to create its shape. This easy 3 ingredient tamagoyaki recipe is great for any home cook!

Tamagoyaki (Japanese Rolled Omelet)

1½ Tablespoons oil

Tablespoon memmi sauce (see Note 1)

Beat Eggs

Add the eggs, water, and memmi sauce into a cup with an easy-to-pour spout. Beat the eggs with a whisk until the egg whites and yolks are well combined. Optional: strain the mixture for a smoother consistency.

Beat the egg mixture

Roll first omelette layer

Heat a tamagoyaki pan or regular pan over medium heat and lightly oil the bottom. Pour a thin layer of the egg mixture to cover the surface of the pan. Slightly scramble the eggs for the first few seconds but allow them to set into an even layer after it starts to cook. When it&#39;s 70% cooked but the surface is still wet, roll into an omelet and move to one side of the pan.

Roll first omelet layer

Roll more layers

Re-oil the pan. Pour another thin layer of the egg mixture into the pan and lift the omelet to allow the egg mixture to flow under it. Slightly scramble the eggs for a few seconds and allow to set in an even layer. When the eggs are 70% cooked but the surface is still wet, roll another layer of the omelet and set it to one side of the pan. Repeat this set until the egg mixture is gone.

Cool and slice

Remove from the pan and allow it to rest for several minutes for easy slicing. Cut into even slices and serve. Enjoy!

Cool &amp; Serve

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Tamagoyaki

Tamagoyaki (Japanese Rolled Omelet)

Top 2 japanese rolled egg recipes from across the web

The most viewed japanese rolled egg recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Tamagoyaki

Tamagoyaki (Japanese Rolled Omelet)

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