Recipe: Appetizing Tamagoyaki Japanese Omelette

Tamagoyaki Japanese Omelette. Tamagoyaki is the Japanese rolled omelet that is popularly served for breakfast, put in a bento (Japanese lunch box) as a side dish or used as a filling in sushi. Tamagoyaki, literally meaning "grilled/fried egg," is made by rolling together thin layers of seasoned egg in a frying pan. It's easy to make authentic Japanese food at home with this classic Japanese omelette recipe.

Serve with shredded daikon and soy sauce for dipping. Tamagoyaki, a Japanese staple, is made by carefully rolling several thin layers of cooked egg into a rectangular omelet, which creates a soft and delicate texture. Create one of Japanese cuisine's easiest and most versatile protein side dishes with this tamagoyaki Japanese omelette recipe. You can cook Tamagoyaki Japanese Omelette using 6 ingredients and 7 steps. Here is how you cook it.

Ingredients of Tamagoyaki Japanese Omelette

1. You need 5 of Egg.
2. You need 1/2 tsp of Salt.
3. Prepare 1 tsp of Mirin.
4. You need 1/2 tsp of Soy Sauce.
5. It's 2 1/2 tsp of Sugar.
6. You need 1 of Oil for cooking.

Tamagoyaki, literally meaning 'grilled/fried egg', is made by rolling together thin layers of seasoned egg in a frying pan. Enjoy for breakfast, add to a bento lunch, or use as a filling in sushi. In a large mixing bowl, add the eggs, sugar, salt, sake, mirin, and broth, and mix well. Heat a tamagoyaki pan at over medium heat.

Tamagoyaki Japanese Omelette instructions

1. Mix all the Ingrediants (withot the oil).
2. Brush a pan with a little oil.
3. Add couple of tablespoons of egg mixture on the pan. Spread it around, lifting the cooked egg so the uncooked egg flows below it.
4. Cook until this layer is almost set, then roll the whole egg to the opposite side of where it is.
5. Brush the pan again with Oil.
6. Add another couple of tablespoons of egg mixture in the pan, and spread around the pan and under the cooked egg.
7. Keep repeating this procedure until the egg mixture is used.

Brush a thin layer of oil on the pan. Pour ⅙ of egg mixture into pan and quickly swirl to cover the entire pan. Heat a tamagoyaki pan over medium-high heat. Brush a thin layer of oil on the pan. Pour a third of the egg mixture into pan and quickly swirl to cover the entire pan.