Making Atsuyaki-Tamago
Layered Omelet
The traditional multi-layered omelet known as atsuyaki-tamago appears frequently in Japanese-style breakfasts and boxed lunches. Slightly sweet, light and delicate, it is served at home as well as in restaurants.
Atsuyaki-Tamago
Layered omelet (serves 4)
- 6 medium eggs
- 1T vegetable oil
- 200g (7 oz.) daikon-oroshi,
fine-grated daikon - Kikkoman Soy sauce to taste
- [ Seasonings ]
- 6T dashi stock
- 3T sugar
- 2t mirin
- 2t Kikkoman Soy Sauce
- Gently whisk the eggs in a bowl. Lightly mix in seasoning ingredients.
- Heat vegetable oil over medium heat in a square-shaped frying pan.* Wipe off excess oil with a paper towel; set aside to re-grease pan periodically.
- Pour 1/3 egg mixture into pan. When eggs are half-set, fold omelet by lifting the far end and rolling it toward you. (photo
) - Grease the empty area of the pan with the paper towel, move omelet to far side; grease other half of pan. (photo
) - Pour in another third of egg mixture and allow the new layer to seep beneath the omelet. (photo
) - When the new layer is half-set, fold it toward you as before, wrapping the new layer around the first omelet as you roll. (photo
) - Re-grease pan as before. Pour in remaining egg mixture and repeat process. Keep the completely folded omelet over the heat until lightly browned.
- Cut omelet roll into 2.5cm (1 inch) pieces; arrange on individual dishes garnished with a small mound of daikon-oroshi sprinkled with soy sauce to taste.
Roll omelet toward you.
Grease front of pan.
Allow new layer to seep beneath omelet.
Roll omelet toward you.
| * | This shape is typically used to make a Japanese omelet, about 13.5cm x 18cm x 3cm (6 in. x 7 in. x 1 in.). A circular pan around 18cm (7 in.) in diameter may be used. |
| Note: | Omelet roll can be nicely shaped in a bamboo rolling mat while still hot. |
