Japanese Tamago Egg Recipes

Steps:

• Beat eggs thoroughly in a bowl; whisk in dashi stock, sugar, mirin, and soy sauce until sugar has dissolved.
• Place a nonstick skillet or omelet pan over medium heat. Oil the pan with vegetable oil. Pour a thin layer of egg mixture into the hot pan and swirl to coat pan.
• When egg layer is firm on the bottom but still slightly liquid on top, lift up about 1 inch of the edge of the omelet with a spatula and fold end over remaining egg layer; continue rolling the omelet to the end and push the roll to the edge of the skillet. Oil the skillet again if it looks dry; pour another thin layer of egg into the skillet and lift the roll to let the egg flow underneath the omelet roll. Fold the omelet roll over the new layer of egg, continuing to roll to the end as before. Push omelet to edge of skillet.
• Pour a new egg layer into the skillet, oiling the pan if needed. Roll the omelet over to incorporate the next egg layer into the roll. Pour new layers and roll into the omelet until all egg mixture has been used. Remove omelet to a serving platter and cut into 6 equal pieces to serve.

Steps:

• In a small bowl, combine the dashi, salt, soy sauce, sugar, and water. Mix until everything is dissolved.
• In a medium bowl, beat the eggs and add the seasoning mixture. Mix until well-combined.
• Heat a tamagoyaki pan over medium-high heat. Brush a thin layer of oil on the pan.
• Pour a third of the egg mixture into pan and quickly swirl to cover the entire pan. When the egg is half-set, gently roll the egg.
• With the rolled egg still in the pan, pour in another third of the egg mixture. Lift up the rolled egg and let the mixture to flow under it. When the egg is half-set, roll the omelette toward you. Repeat with the rest of the egg mixture.
• Slice into bite-sized pieces.
• Enjoy!

Steps:

• Beat the eggs VERY well, being sure to get them as smooth as possible.
• Pour about 1/4 of the mixture into a well-oiled tamago pan and spread as if you are making a crepe.
• As the mixture cooks, bubbles and sets, roll it and move it to the back of the pan.
• Add more oil to the pan and some more of the mixture, making sure to get some under the roll.
• As it cooks, roll the old roll back to the front of the pan, then again to the back.
• Repeat until you are out of mixture.
• Remove roll from the pan and roll as you would a sushi roll, squeezinng out excess liquid.
• You can roll it into either a round or rectangular shape and slice it when it has cooled.
• Can be served as is, or as nigiri, atop a mound of rice wrapped in a thin sheet of nori.

Steps:

• Beat the eggs, strain through fine sieve, and add to dashi stock, mirin, sugar, and soy sauce.
• Heat pan (tamagoyaki pan OR a small-ish skillet--a flat, square pan would work best, but I have used a round one with little difficulty) to medium high heat with PLENTY of cooking oil. I find that the oils sold in spray bottles, like Pam, work the best to spread it out evenly.
• Pour enough of the egg mixture onto the pan to spread evenly over the surface, about 1/3 of the mixture.
• Allow mixture to cook just until the egg is set (but not cooked all the way, or the layers won't stick to each other when you roll it). I determine this by looking for the dark yellow, orangish color to appear. Sprinkle some of the green onions over this.
• Start rolling the omlette by picking up the edge farthest away from you and pulling it toward you. I often do this in steps, flipping about 1/4 of the edge over, letting it set, then flipping that over (like a jelly roll) etc, until the entire omlette is rolled up.
• Now, re-oil the exposed part of the pan and add 1/2 of the remaining mixture. Repeat steps 4 and 5.
• Repeat step 5, which should use up the rest of the egg mixture.
• Allow to cool (so that it cooks all the way through) and wrap in paper towel. You can make the shape more rectangular (for tamagozushi, for example) by gently putting pressure on the paper towel.
• Cut into slices (usually 0.25-0.5 cm or so) to serve. Garnish with remaining green onions.