Recipe: Tamagoyaki 卵焼き [Japanese omelette]

When i first started this blog, I asked on twitter what people were interested in reading about.
One of the most requested recipes/tutorials on this blog was for the japanese omelette aka Tamagoyaki.

Ingredients
3 eggs
2 – 3 stalks of spring onion, chopped finely [or cut with scissors]*
2 tablespoons of dashi stock
cooking oil

*I cut up the spring onion and freeze them in the fridge. You can just add the frozen spring onion directly.

Dashi stock can be made from scratch or instant dashi powder [wikipedia link for more info]
In my case, I bought white dashi in a bottle as i was lazy. It just makes it a lot quicker.
tamagoyaki-2

Step 1 : Add all ingredients [except the cooking oil] and whisk well.
tamagoyaki-1

Step 2 : Spray your pan with cooking spray or wipe some cooking oil on it
tamagoyaki-3

Step 3 : Pour half the egg mixture to coat the pan.
tamagoyaki-4

Step 4 : Once the egg appears to be mostly cooked, lift the egg “pancake”. Fold it slightly and tuck into a roll.
tamagoyaki-7

Step 5 : Push the egg roll into a corner, then pour the remaining egg mixture into the pan. Be sure to lift the egg roll so the egg mixture can seep underneath.
tamagoyaki-5

Step 6 : Repeat steps 4 – 5 till egg mixture is completely used.

Step 7: When egg roll is cooled, cut with a sharp knife.
tamagoyaki-8
Enjoy!

Tips:
- I used a rectangular pan [makiyakinabe] that is specifically for making tamagoyaki and can be bought in most cookware stores in Japan. However if you cant find one, just use a normal frying pan [just cut the ends off the egg roll and it will look exactly the same]

- This recipe is very versatile! Try replacing spring onion with bacon and cheese or even a sheet of seaweed!

- To get the perfect tamagoyaki, its best to use medium to low heat. This way it wont appear brown or burnt [like mine haha]

- Needless to say, this is an excellent bento side! After cutting them into pieces, you can wrap them in plastic wrap and freeze.

For those who are wondering, the steps for making the egg roll for egg sushi [tamago sushi] are exactly the same
All you need to do is replace the ingredients with the list below.
Ingredients:
3 eggs
3 tablespoons of mirin
2 tablespoons of light soy sauce
2 tablespoons of sugar

Any questions? Do ask :D

p.s Could you “like” my facebook page :D

Leave a comment ?

18 Comments.

  1. comment hidden

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    Yumeko Reply:

    ah i’ll have to post tat tip abt muji up in the blog post :D
    i tried making the korean version before but i think i miss the dashi in it XD

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  2. comment hidden

    [Reply]

    Yumeko Reply:

    your bento is starting to build up really good!!! i cant wait to hear/see how it turns out!

    [Reply]

  3. comment hidden

    [Reply]

    Yumeko Reply:

    u dont need the pan though :D but if u really want one, try looking in the japanese grocery store in camberwell?
    or korean food stores in boxhill

    [Reply]

  4. comment hidden

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    Yumeko Reply:

    they work super well for a bento indeed! i must come up with an idea so ppl can make them without the pan heehee

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  5. comment hidden

    [Reply]

    Yumeko Reply:

    yes i heard ppl do that before but i have never tried it XD

    [Reply]

  6. comment hidden

    [Reply]

    Yumeko Reply:

    thanks for visiting! hope u try it out!!

    [Reply]

  7. comment hidden

    [Reply]

    Yumeko Reply:

    no problems! thanks for reading! do let me know how it turns out

    [Reply]

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