Tamagoyaki, the Japanese omelette recipe
Eggs but also mirin, soy sauce and dashi broth make up the tamagoyaki, the typical rolled Japanese omelette.
Tamagoyaki, also known as dashimakitamago, is the typical Japanese omelette usually served at Breakfast as well as the inevitable dish of bentothe sketch Japanese. It is also served in sushi restaurants as its preparation is excellent chef’s skill metric.
What will it be difficult to prepare an omelette, you will say. Well you must know that this particular Japanese recipe, namely that of tamagoyaki, in addition to eggs, includes mirin, soy sauce, sugar and dashi broth. It is precisely the latter that makes it so soft and light but at the same time difficult to prepare. Another requirement, if you decide to try your hand at the recipe, is the appropriate pan or makiyakinabesquare or rectangular in shape. Hoping I didn’t scare you too much, here’s the recipe.
How to prepare tamagoyaki recipe
- Break the eggs into a bowl and just slam with a fork: you should still see partially separated egg white and yolk.
- Add the soy sauce, mirin, dashi broth, sugar and salt and give it one last quick stir.
- Just oil thespecial pan and pour a little of the mixture to create a thin and uniform layer.
- As soon as it begins to congeal, tilt the pan and roll it up on itself. Pour in a little more of the mixture and continue cooking until the egg mix is used up.
- Once ready, pass the tamagoyaki on a film-coated sushi mat and give it the characteristic rectangular shape. Let rest wrapped for a few minutes then serve cut into slices.
This Japanese omelette is really special and deserves to be tried. Alternatively, we recommend a richer but also simpler version to make, the okonomyaki.
Tamagoyaki is kept in the refrigerator, wrapped in plastic wrap, for a couple of days. It is recommended to consume it at room temperature.
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