Description
Learn how to make delicious Japanese Tamagoyaki with our step-by-step recipe guide. Perfect for breakfast or as a side dish, this traditional Japanese omelette is a must-try!
Ingredients
- 3 large eggs (50 g each w/o shell) (180 ml)
- 3 Tbsp dashi (Japanese soup stock) (45 ml)
- 2 tsp sugar (10 g)
- 1 tsp soy sauce (5 ml) (use GF soy sauce for gluten-free)
- 1 tsp mirin (5 ml)
- 2 pinches sea salt
- 2 Tbsp vegetable oil (30 ml)
- 1 1/2 sheets nori (dried laver seaweed) (optional; see Method 2 below)
- 3 oz beef radish (85 g) (1 inch, 2.5 cm; use the sweeter, greenish part near the top)
- soy sauce
Instructions
- Before you begin, it’s important to note that this particular version of tamagoyaki is quite tricky due to its runny consistency. If you’re unfamiliar with making tamagoyaki, consider practicing with a simpler version first. Gather all the necessary items.
- In a bowl, lightly beat the three large eggs. Use chopsticks to make zig-zag cuts through the eggs; avoid overmixing them.
- In a separate container, blend the dashi, sugar, soy sauce, mirin, and sea salt. Stir until well combined.
- Carefully incorporate the seasoning blend into the eggs, mixing gently. Transfer this mixture into a spouted measuring cup for easier pouring into a pan.
- Warm the pan over medium heat. Soak a folded paper towel in vegetable oil and lightly coat the pan with the oil. Test the pan’s heat by adding a drop of the egg mixture; it should sizzle if ready.
- Pour a thin layer of the egg mixture into the pan, tilting to ensure even coverage.
- Pop any air pockets that form. Once the base sets but the top remains soft, begin rolling the egg into a log from one side to the opposite, moving towards the handle.
- Shift the rolled egg to the starting side of the pan, then apply more oil with the paper towel, even underneath the roll.
- Add another thin layer of the egg mixture to cover the pan’s base. Lift the rolled egg to allow the mixture to spread beneath it.
- As the new layer sets but remains soft on top, roll it again from one side to the other.
- Repeat moving the rolled egg to the starting side and oil the pan, including beneath the roll.
- Introduce another thin layer of the egg mixture, ensuring it covers the base and beneath the roll.
- Continue rolling once the egg layer has set but is still soft. Repeat the process for a total of six rounds, maintaining a log shape.
- Optionally, lightly brown the omelette. Once done, transfer it onto a bamboo sushi mat and roll it to hold its form. Let it rest for five minutes.
- Reheat the pan over medium. Oil the pan using a paper towel dipped in vegetable oil. Verify readiness with a test drop of the egg mix. Pour a thin layer to cover the pan, tilting it to distribute evenly.
- Release any trapped air bubbles. Start rolling the egg into a log from one side to the other, optionally adding a nori sheet before rolling.
- Shift the roll to the starting side, oil the pan again, and pour a thin layer of the egg mix, ensuring it spreads beneath the roll.
- Once the new layer sets, continue rolling, optionally adding another nori sheet before rolling.
- Repeat rolling and oiling until all the egg mixture is used up.
- Place the finished omelette on a bamboo mat and roll it up to set its shape. Allow it to cool for five minutes.
- Cut the omelette into half-inch slices.
- Peel and grate the beef radish, then gently squeeze out excess moisture. Place it in a dish and drizzle with soy sauce, serving it alongside the tamagoyaki.
- Store the tamagoyaki in an airtight container in the freezer for up to two weeks. Thaw in the fridge overnight or microwave when ready to eat.
Notes
- Consider using homemade dashi stock for a richer flavor profile.
- Opt for a higher-quality mirin to enhance the sweetness of the tamagoyaki.
- To achieve a firmer texture, reduce the amount of dashi in the recipe.
