Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, tamagoyaki (japanese rolled omelette) 玉子焼き. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Tamagoyaki (Japanese Rolled Omelette) 玉子焼き is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Tamagoyaki (Japanese Rolled Omelette) 玉子焼き is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have tamagoyaki (japanese rolled omelette) 玉子焼き using 8 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Tamagoyaki (Japanese Rolled Omelette) 玉子焼き:
- Take 3-4 eggs, beaten
- Get Egg mixture seasoning:
- Get 2 teaspoons sugar (caster or granulated)
- Take 1/2 teaspoon soya sauce
- Take 1/8 teaspoon salt
- Get 1/2 teaspoon dashi
- Take Cooking the egg:
- Make ready 1/3 cup vegetable oil (any cooking oil of choice, for brushing the pan)
Steps to make Tamagoyaki (Japanese Rolled Omelette) 玉子焼き:
- In a large bowl crack and gently beat the eggs together with chopsticks or a fork. Add the sugar, soya sauce, salt and dashi to the egg mixture and mix well together.
- In a measuring jug place a large or small sieve over it, pour the egg mixture through the sieve.
- In a Tamagoyaki omelette pan or small pan, heat the pan over medium heat. Fold the paper towel and dip in the oil and apply to the pan. add the oil and let it heat up. Pour a tiny amount of egg mixture to test if pan is hot.
- When you hear the sizzling sound, pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan. This creates a thin egg layer. If there are any air bubbles poke to release the air. When the bottom of the egg has set but is still soft on top, take pan of heat and start rolling into a log shape from one side to the other using chopsticks.
- Apply oil to the top, roll omelette to the side of the pan where you started to roll, apply oil to the bottom of the pan with the same oil dipped paper towel. Pour the egg mixture to cover the bottom of the pan again. Ensure you lift the omelette to spread the mixture underneath.
- When the new layer of egg has set and still soft on top, again take pan of heat and start rolling from one side to the other. Repeat steps 4 and 5 until the remaining egg mixture has been used. At this stage you can brown the omelette a little. Remove from the pan and place the omelette on a paper towel and wrap it up. Best to shape the egg while it is still hot. Let it stand for 5 minutes.
- Transfer to a serving plate and slice the Tamagoyaki egg roughly about half inch in thickness.
- Serve and eat with a bowl of congee rice and pan fried vegetables.
So that is going to wrap it up for this exceptional food tamagoyaki (japanese rolled omelette) 玉子焼き recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
