9 Sep 2012

Tomagoyaki 玉子焼き / Japanese Rolled Omelette


Tamagoyaki, Japanese rolled omelette, goes well with rice for side dish, for lunch box bento, for picnic, and especially serves as an important item in sushi. The kids love it.

It was my very first thing learn about Japanese cooking. My sensei taught to roll it with Unagi Kabayaki (Japanese bbq eel). Let me show ya a simple basic one that I usually do at home. When the basic get mastered, you can develop many interesting tamagoyaki with various added ingredients.

I make this for years, so it is rather easy for me. My tips are: control the heat well, and roll the omelette while the surface is still a bit raw. Also, get a tamago-yaki pan (maki-yaki-nabe), or a rectangular or square frying pan. It is way much easier if compare to use a round pan.

Tomagoyaki  玉子焼き
2 eggs, chalaza removed
2 TBsp water
1/2 tsp cornstarch
1/2 tsp sugar
1/5 tsp (or to taste) salt
cooking oil
Serving: 2
(Note: More eggs, bigger egg roll. If you have a larger pan, try double up this recipe.)

1. Crack eggs into a bowl, add water, corn starch, sugar and salt, stir them with a pair of chopsticks. Important: do not heavily froth, try “cut” egg white with chopsticks. (Optional: strain the egg mixture for a smooth yellowish omelette.) 

2. Heat the rectangular pan in medium to low heat. Coat the pan including 4 sides & corners with a bit of cooking oil.

3. Pour 1/3 of the egg mixture onto the pan. Level the pan to layer a rectangular egg sheet. When the surface of egg is half-cooked, use chopsticks to roll the egg inwards, i.e. towards to you.

4. Push the cooked omelette to the far end. Coat a bit of oil over the pan. Pour another 1/3 of egg mixture, lift up the earlier cooked rolled omelette with chopsticks, and level the pan ensure the raw egg mixture cover the whole rectangular pan. Lift the rolled omelette down, it will stick on the new layer. Again, when the surface is almost cooked, roll towards to you.

5. Repeat the process no.4 with the balance 1/3 of egg mixture, roll the third layer. Lightly heat to your desired brownness. (If preferred, with chopsticks press the rolled egg on to the pan for better shaping. Or, wrap in a sushi bamboo mat to better shape it.)

6. Cut into 6 on a clean cutting board.

7. Serve.


One of the authentic Japanese tamagoyaki is Dashi-maki Tamago だし巻き卵  in which to replace water with dashi (bonito stock), sugar with mirin, salt with shouyu, can omit the cornstarch. That means, better enhance with the aroma of dashi stock. I will make dashi-maki tamago for my temaki-zushi (sushi hand roll) and futomaki-zushi. You can further try on with many varieties, for e.g. to add with chopped spring onion, chopped coriander, finely grated carrots, I even add in minced pickled Chinese radish (lobak masin)!

This is my another recipe which I personally very fond of, by just stirring in another 1/2 TBsp ebiko (shrimp roe) plus 1/4 tsp ao nori (green seaweed) flakes to the above basic recipe. My ebiko nori no tamagoyaki:

Another variation that I made: tamagoyaki with dashi and furikake:

A version with a bit of sliced crab-stick and spring onion.

Happy cooking! Jaa. (^.^)/

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