Tamagoyaki (Japanese Sweet Rolled Omelette)_Washoku Lesson

An egg dish which has a slightly sweet taste and a savory browning.

Cooking time

15 minutes

Calories

154kcal

Sodium

0.3g

Nutrition facts are for one serving.

Ingredients(Servings: 2)

Directions

Crack the eggs into a bowl, and beat them gently using long chopsticks so as not to create foam. Then add the ingredients of (A) and mix it all together.
Using a paper towel, grease a Tamagoyaki pan with cooking oil. Heat the pan over medium heat, once it warms, pour in about ⅓ of the egg mixture from Step 1. Once the egg mixture is partially cooked to the point it doesn’t flow even when tilted, roll it from the far end to the near end.
Push the rolled egg from Step 2 to the far edge of the pan, then use a paper towel to grease the surface of the Tamagoyaki pan with cooking oil. Then, pour in about ½ of the remaining egg mixture from Step 1. Lift up the near end of the fried egg slightly to allow some of the egg mixture to run underneath it. Then, after heating as in Step 2, roll the fried egg from the far end to the near end.
Push the rolled egg from Step 3 to the far edge of the pan, then use a paper towel to grease the surface of the Tamagoyaki pan with cooking oil. Then, pour in the remaining egg mixture from Step 1. Lift up the near end of the fried egg slightly to allow some of the egg mixture to run underneath. Finally, roll the fried egg from the far end to the near end.
Once the Tamagoyaki’s surface turns a little golden-brown, remove it from the pan and wrap it using a “makisu” (sushi mat) or a paper towel to form the shape. Wait about 3 minutes, and once it has cooled, cut the rolled Tamagoyaki into bite-sized pieces. Serve on a dish garnished with grated daikon (B) and drizzle with Kikkoman Soy Sauce.

About Washoku Lesson

Washoku Lesson is special content offering detailed and easy-to-understand explanations, including tips for making classic Japanese dishes as well as the many ways of enjoying these, and introductions to special Japanese cooking utensils and annual events .