Tamagoyaki Japanese Rolled Omelette Recipes

Steps:

• Whisk eggs, dashi stock, sugar, mirin, and soy sauce together in a bowl.
• Heat 1/3 of the oil in a large nonstick skillet over medium-high heat. Add about 1/3 of the egg mixture and quickly swirl the pan to evenly cover the bottom. Start rolling up the omelette from one side to the other as soon as it is set.
• Keep the roll to one side, then add another 1/3 of the oil to the skillet and another 1/3 of the egg. Swirl the pan, ensuring the entire bottom is covered, including around and underneath the first roll. Cook until set. Roll up from the side containing the first roll, so that is now at the center.
• Repeat the process with the remaining oil and egg. Transfer rolled omelette to a bamboo rolling mat. Roll up tightly and allow to cool for a few minutes.
• Unwrap the omelette and slice into 6 pieces. Serve warm or cold.

Steps:

• In a small bowl, combine eggs, mirin, soy sauce, dashi (if using) and sugar. Whisk until well combined.
• Heat 1 teaspoon oil in a tamagoyaki pan or a nonstick 8-inch skillet over medium. Using a small piece of folded paper towel, carefully wipe the excess oil from the pan and set aside paper towel (you will need it to grease the pan for each egg layer).
• Pour about 3 tablespoons of the egg mixture into the pan and quickly tilt the pan, swirling the egg mixture around to create an even layer. If there are thicker areas, gently poke a small hole at the thickest point with chopsticks and tilt and swirl the pan to cover exposed areas with more raw egg to form an even layer.
• After the layer is cooked, about 1 minute, using chopsticks or a rubber spatula, gently lift the egg edges on the farthest side to loosen the layer's grip. While tilting the pan, carefully fold the egg about 1/4 of the way toward yourself. Continue to fold the egg equally on itself until you have a narrow, rectangular omelet at the edge of the pan nearest you. Reduce the heat to medium-low if the egg is browning.
• Using the paper towel, lightly grease the exposed area of the pan. Pour another 3 tablespoons of the remaining egg mixture into the exposed area of the pan and quickly swirl it around to create another layer. Use chopsticks or a soft spatula to gently lift up the folded omelet and tilt the pan toward you so the raw egg mixture runs under the omelet.
• Once the layer is cooked, gently roll the omelet away from you in three to four flips. Repeat Steps 3 to 5 with remaining three layers, greasing the pan before each additional layer. The number of flips will decrease as the omelet grows in size with each additional layer.
• Transfer omelet to a cutting board or a plate when done. Cut crosswise into four pieces and rotate, cut side up, to show egg layers. (If using a nonstick 8-inch skillet, you can trim both ends of the omelet to make them even.) Serve immediately or chill for later.

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:

• In a large mixing bowl, add the eggs, sugar, salt, sake, mirin, and broth, and mix well.
• Heat a tamagoyaki pan at over medium heat. Brush a thin layer of oil on the pan.
• Pour ⅙ of egg mixture into pan and quickly swirl to cover the entire pan. When the egg is set, gently roll the egg.
• With the rolled egg still in the pan, pour in ⅙ of the egg mixture. Lift up the rolled egg and let the mixture to flow under it. When the egg is set, roll the omelette toward you.
• Repeat, adding ⅙ of the mixture at a time, continuing to roll the egg into a large roll.
• Cut the tamagoyaki in half and pierce with a skewer.
• Serve with a shiso leaf, grated radish, and soy sauce.
• Enjoy!

Steps:

• Beat eggs in a bowl.
• Add soy sauce, sugar, dashi, and green onion in the bowl and mix well.
• Heat little bit of vegetable oil in a square omelette pan on mid heat.
• Pour a scoop of egg mixture in the pan and spread over the surface.
• Roll the egg and move it the end of the top side.
• Oil the empty part of the pan and pour more egg mixture in the space and under the rolled egg.
• Cook it until half done and roll the egg again so that the omelette becomes thicker.
• Repeat this process until the egg mixture is gone.
• When omelette is done, remove it from the pan and put on a bamboo mat.
• Using the mat, shape the omelette. Cut into 1-inch pieces.

Steps:

• Heat a small frying pan over medium heat. Using a paper towel, wipe a little bit of the oil over the pan; reserve the rest of the oil.
• Gently whisk the eggs in a bowl. It's best to "cut" the eggs with chopsticks in zig-zag motion and do not over mix it.
• Add the dashi, sugar, soy sauce, mirin and salt. Mix gently.
• Pour the mixture into a measuring cup with spout and handle (so that it'll be easier to pour into the frying pan).
• Pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan.
• Poke the air bubbles to release the air. After the bottom of the egg has set but still soft on top, start rolling into a log shape from one side to the other.
• Move the rolled omelette to the side where you started to roll, and apply more oil to the pan with a paper towel, even under the omelette.
• Pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.
• Continue this process until all the egg mixture has been used up.
• Remove from the pan and place the omelette on a bamboo mat and wrap it up. Shape the egg when it is still hot. Let it stand for 5 minutes.