Hey everyone, hope you are having an amazing day today.it is Noah Little. Today, I’m gonna show you how to prepare a distinctive dish, tamagoyaki (japanese rolled omelette) 玉子焼き. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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Tamagoyaki (Japanese rolled omelette) 玉子焼き is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Tamagoyaki (Japanese rolled omelette) 玉子焼き is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have tamagoyaki (japanese rolled omelette) 玉子焼き using 9 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Tamagoyaki (Japanese rolled omelette) 玉子焼き:
- Prepare 3-4 eggs, beaten
- Prepare Egg mixture seasoning:
- Make ready 2 teaspoons sugar (caster or granulated)
- Take 1/2 teaspoon soy sauce
- Get 1/8 teaspoon salt
- Get 1/2 teaspoon dashi
- Get 1 teaspoon mirin
- Prepare Cooking the egg:
- Make ready 1/3 cup vegetable oil (any cooking oil of choice, for brushing the pan)
Steps to make Tamagoyaki (Japanese rolled omelette) 玉子焼き:
- In a large bowl crack and gently beat the eggs together with chopsticks or a fork. Add the sugar, soy sauce, salt and dashi to the egg mixture and mix well together.
- Pour the egg mixture through a sieve into a measuring jug.
- In a Tamagoyaki omelette pan or small pan, heat the pan over medium heat. Fold the paper towel and dip in the oil and apply to the pan. Pour a tiny amount of egg mixture to test if pan is hot enough.
- When you hear the sizzling sound, pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan. This creates a thin egg layer. If there are any air bubbles poke to release the air. When the bottom of the egg has set but is still soft on top, take pan off heat and start rolling into a log shape from one side to the other using chopsticks.
- Apply oil to the top, roll omelette to the side of the pan where you started to roll, apply oil to the bottom of the pan with the same oil dipped paper towel. Pour the egg mixture to cover the bottom of the pan again. Ensure you lift the omelette to spread the mixture underneath.
- When the new layer of egg has set and still soft on top, again take pan of heat and start rolling from one side to the other. Repeat steps 4 and 5 until the remaining egg mixture has been used. At this stage you can brown the omelette a little. Remove from the pan and place the omelette on a paper towel and wrap it up. Best to shape the egg while it is still hot. Let it stand for 5 minutes.
- Slice the Tamagoyaki egg roughly about half inch in thickness. Transfer to a serving plate.
- Serve and eat with a bowl of congee rice and pan fried vegetables.
So that’s going to wrap this up with this exceptional food tamagoyaki (japanese rolled omelette) 玉子焼き recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!!
