Japanese
Tamagoyaki
by Chef in Camicia · 306K subscribers on YouTube
Learn how to make the classic Japanese rolled omelette, Tamagoyaki, as featured in the anime Nana. This fluffy and slightly sweet omelette is a beloved staple, prepared layer by layer in a special rectangular pan.
- Difficulty
- medium
Ingredients
7 items- EggQuantity not specified; typically 3-4 eggs.
- Dashi BrothJapanese dashi, made from kombu and katsuobushi.
- Soy SauceJapanese soy sauce (shoyu).
- MirinSweet Japanese rice wine.
- SugarWhite sugar, to taste.
- Vegetable OilFor greasing the pan.
- Soy Sauce (for serving)(optional) — For dipping, optional.
Method
- Prepare the egg mixture: crack eggs into a bowl, add dashi broth, soy sauce, mirin, and sugar. Mix gently with chopsticks without creating foam.
- Heat a tamagoyaki pan over medium heat. Grease it evenly with vegetable oil using a paper towel or brush.
- Pour a thin layer of the egg mixture into the pan. Tilt to cover the surface evenly. Cook until the bottom is set but the top is still slightly runny.
- Start rolling the omelette from the far end towards you using chopsticks. Roll tightly and push the roll to the far end of the pan.
- Grease the exposed pan surface again with oil. Pour another thin layer of egg mixture, lifting the existing roll to let the new egg flow underneath. Cook until set.
- Roll the omelette back towards you, incorporating the new layer. Repeat the process (grease, pour, roll) for a total of 4 layers.
- Once all layers are rolled, use a wooden lid or spatula to press the omelette into a neat square shape. Cook briefly on each side to firm up.
- Remove the tamagoyaki from the pan and let it rest for a minute. Slice into bite-sized pieces.
- Serve on a bamboo leaf or plate. Optionally, add a small dab of soy sauce for dipping.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
