Tamagoyaki is a classic Japanese dish that is often served as a side dish or a bento box (boxed lunch). The flavor of the egg spreads in your mouth the moment you take a bite. You will definitely become addicted to its taste and soft texture.
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What is Tamagoyaki?
Tamagoyaki is a dish made by frying seasoned egg mixture thinly and rolling it, and then repeating the process until the layers become thicker. Tamago means egg and yaki is to fry. You can make it in a short time, requiring very few ingredients.
Since it is a simple dish, it is easily affected by heat. You may not make it well at first, but once you get used to it, you will find it easy to make. It made with a soft texture is really tasty!
Sweet or salty?
The taste of tamagoyaki differs depending on the region of Japan. In Eastern Japan, most people season with sugar (no or little soy sauce), while in Western Japan, most people season with salt and soy sauce (no or little sugar). Since tamagoyaki is a dish that is eaten on a daily basis, the difference in seasoning can even be the cause of fights between couples.
I live in Osaka (western Japan) and prefer less sweetness, so here I would like to share a recipe for western Japan-style seasoning.
What is served as a garnish
Tamagoyaki is usually eaten by itself, but is sometimes served with grated daikon radish. This is because it refreshes the mouth and aids digestion. It also goes well with the taste of tamagoyaki. Try it to your liking.
About fillings
You can change the taste of tamagoyaki by putting fillings in it. Cheese, green onions (scallions), nori seaweed, red ginger, and many other ingredients can be added. You can even add small chopped vegetables. When you want to change the taste, try puting a variety of fillings available in your neighborhood.
In addition, there is also tamagoyaki made by putting dashi broth. This is recognized as a different dish called dashimaki tamago.
Cooking utensil
There is a "tamagoyaki pan" in Japan for cooking tamagoyaki. Tamagoyaki pan can be found in almost every Japanese household that cooks and makes it easier to cook attractive and delicious tamagoyaki. It is possible to make tamagoyaki in a frying pan, but it is easier to use a tamagoyaki pan.
Tamagoyaki pans are made of various materials, which affect the quality of tamagoyaki. Those with non-stick coating are inexpensive and require less oil. If you want to make the ultimate tamagoyaki, you should use a copper tamagoyaki pan. They will be more expensive, but their higher thermal conductivity allows for a softer texture.
Ingredients
- 3 eggs
- ⅛ tsp salt
- ½ tsp soy sauce
Step-by-step instructions
🕒 Total 5 mins
Here, I’m making tamagoyaki in a small frying pan because I want those who don't have a tamagoyaki pan to enjoy tamagoyaki. If you feel that you want to make tamagoyaki regularly in the future, I recommend purchasing a tamagoyaki pan.
Step 1
Crack the eggs into a measuring cup and beat with salt and soy sauce.
Step 2
Dip a small folded paper towel in oil and apply it to the pan. Heat the pan over high heat. Once the pan is hot, pour about ¼ of the egg mixture into the center of the pan.
Step 3
As soon as the egg mixture begins to set, shape it into a rectangle (about 5.7 inches/14.5cm wide, 7 inches/18cm long). If there are large air bubbles, pierce them and add a small amount of the egg mixture into the holes created.
Step 4
When the egg mixture is almost set but still slightly runny, roll it several times with chopsticks, like folding it from the front to the back.
Step 5
Move the rolled egg to the front of the pan. Apply the oil contained in a small folded paper towel to the pan and pour the same amount of egg mixture as in step 2 into the center of the pan.
Step 6
Repeat the same process as steps 3 to 5 until all the egg mixture is used up, increasing the layers of rolled egg you have just made. Each time pouring the egg mixture, lift the rolled egg with chopsticks so that the egg mixture is spread under the rolled egg.
Step 7
Once it's done, remove it from the pan before it is overcooked by the residual heat.
Step 8 (optional)
Place it on a bamboo sushi mat or paper towel and shape it nicely.
Step 9
Cut into 1.1 inch (2.8cm) pieces.
To Store
You can store it in the refrigerator for up to 2 days.
Tips on how to make
Tamagoyaki is a dish that cooks quickly on high heat, so you may need some practice to make it well. The following tips should help you get started.
- Apply oil to the pan each time you add the egg mixture. To avoid putting too much oil, dip a small folded paper towel in oil and apply it to the pan. Even if you use a non-stick pan, it is recommended to apply oil as the egg mixture tends to stick to the pan.
- Cook on high heat. High heat instantly evaporates the moisture in the egg mixture and at the same time coagulates the proteins, creating a fine texture.
- Cook quickly. If the egg mixture is overcooked, it will become tough and dry.
- The large air bubbles that form pouring the egg mixture should be pierced. Then put a small amount of egg mixture into the holes created. This will improve the texture.
- Once the tamagoyaki is cooked, place it on a sushi mat or paper towel to shape it. This is optional and usually not done in Japanese households, but is required in restaurants. It is also suitable for cooking in a frying pan.
Recipe Card
Non-Sweet Tamagoyaki (Japanese Rolled Omelette)
Ingredients
- 3 eggs
- ⅛ tsp salt
- ½ tsp soy sauce
Instructions
- Crack the eggs into a measuring cup and beat with salt and soy sauce.
- Dip a small folded paper towel in oil and apply it to the pan. Heat the pan over high heat. Once the pan is hot, pour about ¼ of the egg mixture into the center of the pan.
- As soon as the egg mixture begins to set, shape it into a rectangle (about 5.7 inches/14.5cm wide, 7 inches/18cm long). If there are large air bubbles, pierce them and add a small amount of the egg mixture into the holes created.
- When the egg mixture is almost set but still slightly runny, roll it several times with chopsticks, like folding it from the front to the back.
- Move the rolled egg to the front of the pan. Apply the oil contained in a small folded paper towel to the pan and pour the same amount of egg mixture as in step 2 into the center of the pan.
- Repeat the same process as steps 3 to 5 until all the egg mixture is used up, increasing the layers of rolled egg you have just made. Each time pouring the egg mixture, lift the rolled egg with chopsticks so that the egg mixture is spread under the rolled egg.
- Once it's done, remove it from the pan before it is overcooked by the residual heat.
- (Optional) Place it on a bamboo sushi mat or paper towel and shape it nicely.
- Cut into 1.1 inch (2.8cm) pieces.
Notes
- Here, I’m making tamagoyaki in a small frying pan because I want those who don't have a tamagoyaki pan to enjoy tamagoyaki. If you feel that you want to make tamagoyaki regularly in the future, I recommend purchasing a tamagoyaki pan.
- You can store it in the refrigerator for up to 2 days.
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