TAMAGOYAKI (JAPANESE EGG OMELET) RECIPE BY TASTY
Here's what you need: dashi powder, salt, soy sauce, sugar, water, eggs, oil
Provided by Rie McClenny
Categories Breakfast
Yield 4 servings
Number Of Ingredients 7
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!
Nutrition Facts : Calories 110 calories, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 4 grams, Sugar 1 gram
JAPANESE TAMAGO EGG
Tamago egg is classic Japanese folded omelet sometimes called tamagoyaki. The omelet is sweet, has a light texture, and works well when served over sushi rice and with soy and wasabi sauce for dipping. Tamago is the Japanese word for egg. Mirin is sweet rice wine and dashi is traditional Japanese soup stock (make from kelp or shiitake). These ingredients are now carried in most larger grocery stores or at Asian markets.
Provided by Pokerman11
Categories Appetizers and Snacks Wraps and Rolls
Time 25m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 62.8 calories, Carbohydrate 2.6 g, Cholesterol 124.1 mg, Fat 3.8 g, Protein 4.4 g, SaturatedFat 1.1 g, Sodium 86.7 mg, Sugar 2.6 g
TAMAGO MAKI (ALSO TAMAGOYAKI): JAPANESE EGG ROLL
This recipe makes a nice savory tamago maki. I've put it together using various bits of advice and a lot of experimentation. Moreover, I've made it without a tamagoyaki pan. It can also be put on top of nigiri (rice balls) to make tamagozushi.
Provided by vengefulspectre
Categories Breakfast
Time 15m
Yield 1 roll, 1-3 serving(s)
Number Of Ingredients 6
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.
AUTHENTIC JAPANESE TAMAGO-YAKI
A Japanese style omelet is called dashi-maki-tamago or tamago-yaki. This omelet is often served for breakfast in Japan and it is one of the most popular menu items for bento, Japanese box lunch. This recipe usually requires a rectangular omelet pan but they are unusual outside of Japan or a professional kitchen so I make it with a regular round pan. It tastes just as good but looks a little different.
Provided by Hello Kitty with cu
Categories Breakfast
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Beat the eggs in a bowl.
- Add sugar, Dashi, Soy sauce to the bowl and mix well.
- Heat oil in an omelet pan.
- For an easy omelet just pour the whole mixture into a large pan and lift up the edges to let the wet egg run underneath. Take off the heat just before top is firm. A more advanced and authentic cooking requires a rectangular omelet pan and folding/rolling the egg.
- * I buy the dashi as I would chicken bouin from the asian grocer and then usually sprinkle a pinch or less into the mix rather than mix the liquid form. It really helps the flavor round out.
Nutrition Facts : Calories 141.9, Fat 9.7, SaturatedFat 2.6, Cholesterol 317.2, Sodium 440.2, Carbohydrate 3, Fiber 0.1, Sugar 2.8, Protein 10.1
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