Tamagoyaki (Japanese rolled omelette)
Tamagoyaki is Japanese rolled omelette. Tamago means egg and Yaki means fry/bake in Japanese. Tamagoyaki is commonly served as part of Japanese style breakfast. Also it is frequently seen in a bento box lunch.
There are several types of tamagoyaki. Some are sweet, some are savoury. Main ingredient is of course eggs but taste is up to you! You can add sugar, salt, soy sauce or dashi. I personally prefer savoury taste so I normally add some salts. Soy sauce is good too but the color becomes a little darker so if you want to make nice golden tamagoyaki, salt or dashi would be better :)
We use special pan for making tamagoyaki. In Japan every family owns one. In Kansai (west part of Japan) region, people use rectangle shape and in Kanto (east part of Japan) region square type is common. To make a beautiful tamagoyaki, cooking temperature is really important. Therefore, professionals use copper tamagoyaki pan, because of the great heat conductivity.
How to make tamagoyaki is pretty simple.
- Crack 2-3 eggs in to bowl and strain well Add your preferred seasoning and mix,
- Preheat the pan and put some oil for prevent sticking.
- Pour 1/3 of egg mixture to the pan and cook it over medium heat. Once egg has cooked slightly, fold and push the egg to one end of the pan with chopsticks.
- Add a little more oil to the empty space of the pan using oil soaked kitchen paper, and add another 1/3 of egg mixture. Lift the folded egg to let the egg mixture flow under it. When the poured egg gets slightly cooked, gently roll it with chopsticks.
- Add the last 1/3 of egg mixture and repeat the same.
- Slice in to bite size and enjoy the delicious tamagoyaki :)