TAMAGOYAKI (JAPANESE ROLLED OMELETTE)
It's easy to make authentic Japanese food at home with this classic Japanese omelette recipe. Tamagoyaki is slightly sweet and seasoned with soy sauce, mirin, and dashi stock. It's a favorite in bento boxes and also makes an easy Japanese appetizer. Serve with shredded daikon and soy sauce for dipping.
Provided by ChefJackie
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 25m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 208.6 calories, Carbohydrate 7.9 g, Cholesterol 372.3 mg, Fat 13.6 g, Protein 13.3 g, SaturatedFat 3.7 g, Sodium 260.2 mg, Sugar 7.8 g
TAMAGOYAKI (WITH DASHI)
This is the best looking and tasting original tamagoyaki recipe I've come across. It's from the sazan kitchen studio and I found it on YouTube here: http://www.youtube.com/watch?v=Z52CNYOWZRU I basically duplicated the recipe with a few changes to share with all my fellow Food.com users, but you can watch the video yourself if you like.
Provided by NoviceCooky
Categories Breakfast
Time 15m
Yield 1-2 rolls, 2 serving(s)
Number Of Ingredients 5
Steps:
- Crack eggs into an appropriately sized bowl.
- Add the light shoyu, salt, and mirin to the eggs.
- Beat the ingredients together, then add dashi.
- Mix the dashi in lightly. It is important you don't mix too much, or the dashi will lose its flavor.*.
- Soak a paper towel in oil and wipe a frying pan with it, then put your frying pan over medium heat. If you have a rectangular or square pan, use that for best results.
- When the frying pan is hot, pour a thin layer of egg over it. Use your hashi or flipper to pop the bubbles.
- If using hashi, you need to flip or "roll" the egg towards you while gently guiding it with your hashi. Beginners may want to use a flipper, in which case you only need to roll the egg either toward you or away from you. Try not to rip the egg, but just keep rolling if you do.
- Now the rolled egg is on one side of the pan. You can choose to take it off of the heat now, or you can wipe the pan with oil again and add more egg. If so, remember to lift the cooked egg up to let the raw egg under it. Repeat until you have used all of the egg.
- After all of the egg had been used, move it (or them) to a cutting board. You can use a paper towel to shape the tamagoyaki while it is still hot, if you so choose.
- With the long side of the tamagoyaki parallel to yourself, slice evenly, though not too thin. There you have classic tamagoyaki!
- *If you are worried about appearance, this is the point where you would strain the egg through a sieve.
Nutrition Facts : Calories 110.9, Fat 7.1, SaturatedFat 2.3, Cholesterol 279, Sodium 733.9, Carbohydrate 1, Sugar 0.4, Protein 9.5
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
TAMAGOYAKI
There are two basic styles of this Japanese rolled omelet: a dashi version and a slightly sweet version made with a little sugar. The former is fluffier and moister, but the latter is simpler to prepare because you don't need to make dashi and the egg isn't as wet, so it rolls up more easily. The omelets are traditionally cooked in special square or rectangular tamagoyaki pans, but a round skillet, preferably nonstick, is possible (although a little trickier). Serve tamagoyaki hot, at room temperature or cold, for breakfast or as a side dish, snack or part of a bento box.
Provided by Food Network Kitchen
Time 10m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Beat the eggs, sugar, 1/8 teaspoon salt and 4 1/2 teaspoons water in a medium bowl until well combined but not foamy.
- Heat a 7 1/2-by-5 1/2-inch tamagoyaki pan (or an 8-inch nonstick skillet) over medium heat. Fold a piece of paper towel, dip it into vegetable oil and use it to grease the pan.
- Pour in enough of the egg mixture to lightly coat the bottom of the pan, tilting the pan as needed. Cook until the egg is just set on the bottom but a little underdone on the top, about 1 minute. Using chopsticks or a spatula (see Cook's Note), roll up the egg from the far end of the pan toward you. If you are having trouble getting the egg to fold over itself, use your fingers or a fork to help it along. When the egg is rolled up, push it to the far end of the pan.
- Grease the exposed part of the pan with the piece of paper towel. Pour in enough of the egg mixture to lightly coat the bottom of the pan, tilting the pan as needed. Cook until the egg is just set on the bottom but a little underdone on the top, 30 seconds to 1 minute. Start with the already rolled egg at the far end of the pan and, using chopsticks or a spatula, roll the omelet toward you. Repeat the process until all of the egg mixture is cooked. (For 2 eggs in a 7 1/2-by-5 1/2-inch tamagoyaki pan, you'll generally form about 4 layers.)
- Carefully turn the rolled omelet out onto a cutting board (see Cook's Note) and slice crosswise into 3/4-inch pieces. Serve topped with grated daikon and/or a drizzle of soy sauce if using.
JAPANESE OMELETTE (TAMAGOYAKI) RECIPE BY TASTY
Here's what you need: eggs, sugar, salt, sake, mirin, bonito dashi broth, oil, shiso leaf, japanese radish, soy sauce
Provided by Alvin Zhou
Categories Breakfast
Time 30m
Yield 2 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 358 calories, Carbohydrate 12 grams, Fat 25 grams, Fiber 0 grams, Protein 18 grams, Sugar 3 grams
More about "tamagoyaki with dashi recipes"
TAMAGOYAKI RECIPE (卵焼き) - ROLLED JAPANESE OMELETTE
TAMAGOYAKI RECIPE & DASHIMAKI TAMAGO (JAPANESE ... - JAPAN …
From japanfoodstyle.com
Estimated Reading Time 3 mins
TAMAGOYAKI | ARTICLES ON JAPANESE RESTAURANTS | JAPAN RESTAURANT …
From gurunavi.com
JAPANESE TAMAGOYAKI (ROLLED OMELET) RECIPE - THE SPRUCE EATS
From thespruceeats.com
JAPANESE BREAKFAST - TAMAGOYAKI & MISO SOUP - TIFFY COOKS
From tiffycooks.com
TAMAGOYAKI RECIPE - JAPANESE COOKING 101 - YOUTUBE
From youtube.com
HOW TO MAKE TAMAGOYAKI JAPANESE OMELETTE WITH MENTAIKO, SHISO …
From scmp.com
RECIPE : TAMAGOYAKI, KIRIBOSHI DAIKON AND GOBO SALAD
From yjc.tokyo
BEST TAMAGOYAKI FRYING PANS | WE LOVE JAPANESE FOOD
From welovejapanesefood.com
10 BEST TAMAGOYAKI WITHOUT DASHI RECIPES - YUMMLY
From yummly.com
RECIPE & VIDEO: JAPANESE OMELET (TAMAGOYAKI) - UMAMI INSIDER
From umami-insider.com
DASHIMAKI TAMAGO: THE ALTERNATIVE VERSIONS OF POPULAR JAPANESE ...
From thejapanstore.us
BASICS: TAMAGOYAKI OR ATSUYAKI TAMAGO, JAPANESE SWEET OMELETTE
From justhungry.com
TAMAGOYAKI (WITH DASHI) RECIPE - FOOD NEWS
From foodnewsnews.com
DASHIMAKI TAMAGO - NO RECIPES
From norecipes.com
TAMAGOYAKI RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
TAMAGOYAKI - THE OISHII KITCHEN
From theoishiikitchen.com
TAMAGOYAKI & ONIGIRI JAPANESE BREAKFAST RECIPE - 100% PURE …
From misosoup.site
HOME-STYLE TAMAGOYAKI (JAPANESE ROLLED OMELETTE) RECIPE
From seriouseats.com
THE BEST TAMAGOYAKI (JAPANESE ROLLED OMELETTE) - CHEF JA COOKS
From chefjacooks.com
DASHIMAKI TAMAGO (JAPANESE ROLLED OMELETTE) - RECIPETIN JAPAN
From japan.recipetineats.com
BEST TAMAGOYAKI EXPERIENCES IN JAPAN | BYFOOD
From byfood.com
HOW TO COOK JAPANESE TAMAGOYAKI AT HOME LIKE TOKYO CHEFS
From bestjapantools.com
TAMAGOYAKI | COOKBOOK | KIDS WEB JAPAN | WEB JAPAN
From web-japan.org
TAMAGOYAKI JAPANESE OMELETTE RECIPE - JAPAN CENTRE
From japancentre.com
DASHIMAKI TAMAGO RECIPE - JAPANESE COOKING 101 - YOUTUBE
From youtube.com
TAMAGOYAKI & DASHIMAKI TAMAGO - HIROKO'S KITCHEN
From hirokoskitchen.com
TAMAGOYAKI RECIPE- HEALTHY JAPANESE ROLLED OMELETTES - EYES …
From eyesandhour.com
TAMAGOYAKI SANDO - THE MOMO MOCHI
From themomomochi.com
TAMAGO SUSHI (TAMAGOYAKI) - EASY HOMEMADE SUSHI
From easyhomemadesushi.com
TAMAGOYAKI (JAPANESE ROLLED OMELETTE) 玉子焼き - JUST …
From justonecookbook.com
TAMAGOYAKI (WITH DASHI) RECIPE - FOOD NEWS
From foodnewsnews.com
THE BEST TAMAGOYAKI - JAPANESE OMELETTE | PICKLED PLUM
From pickledplum.com
HOW TO MAKE TAMAGOYAKI LIKE MASAHARU MORIMOTO - FOOD REPUBLIC
From foodrepublic.com
JAPANESE SWEET ROLLED OMELET (TAMAGOYAKI) - JUST ONE COOKBOOK
From justonecookbook.com
DASHIMAKI TAMAGO (JAPANESE ROLLED OMELETTE WITH DASHI)
From sudachirecipes.com
TAMAGOYAKI RECIPE – D'OPEN KITCHEN CULINARY SCHOOL
From dopenkitchen.com.sg
TAMAGOYAKI SANDWICH RECIPE – JAPANESE COOKING 101
From japanesecooking101.com
DASHIMAKI TAMAGO - JAPANESE DASHI ROLLED OMELET | PICKLED PLUM
From pickledplum.com
DASHIMAKI TAMAGO RECIPE - JAPANESE COOKING 101
From japanesecooking101.com
DASHIMAKI TAMAGO (JAPANESE OMELETTE ROLLS) AND JAPANESE …
From tarasmulticulturaltable.com
REVIEWS - TAMAGOYAKI
From asianfoodnetwork.com
TAMAGOYAKI IS A JAPANESE OMELETTE MADE OF SWEET OR SALTY
From bonappetit.com
You'll also love