Fluffy Crab Stick Tamagoyaki (Rolled Omelette)
Kids’ Favorite Side Dish! Softer and Easier to Roll than Baek Jong-won’s Scrambled Egg Omelette: Delicious Crab Stick Tamagoyaki Recipe
My kids absolutely love eggs! My youngest son, in particular, asks for fried eggs almost every day, and he never gets tired of them. When I occasionally make tamagoyaki, they devour it! However, I always struggled with how to keep it from becoming dry and crumbly once cooled. I learned a trick from Chef Baek’s scrambled egg technique, but rolling that type of omelette proved tricky. So, I combined my usual tamagoyaki method with what I learned, and success! It’s easier to make, and I finally achieved the fluffy, soft texture I always wanted. Not only my sons, but even my daughter, who usually isn’t a big fan of tamagoyaki, said it was delicious! This easy-to-roll, fluffy, and soft tamagoyaki with delicious crab sticks is a fantastic side dish for kids. Enjoy making it! Stay healthy today~♡
Main Ingredients
- 8 large eggs
- 1/2 cup water (or milk)
- 6 imitation crab sticks (kani kama)
Seasoning & Others
- 1 tsp salt
- Coconut oil (or cooking oil) for greasing
- 1 tsp cooking sake (mirin)
- A little chopped scallion or green onion
- A pinch of black pepper
- 1 tsp salt
- Coconut oil (or cooking oil) for greasing
- 1 tsp cooking sake (mirin)
- A little chopped scallion or green onion
- A pinch of black pepper
Cooking Instructions
Step 1
Crack 8 large eggs into a wide bowl. Remove the chalazae (the white, stringy bits) for a smoother texture.
Step 2
Add 1 tsp salt and 1 tsp cooking sake (mirin) to the eggs. Whisk well with a whisk or chopsticks. The sake helps to remove any eggy smell and makes the omelette more tender.
Step 3
Pour in 1/2 cup of water (or milk) and mix. Adding water or milk makes the tamagoyaki extra moist and soft. Shred the 6 imitation crab sticks into bite-sized pieces and add them to the egg mixture. Stir gently.
Step 4
Add a generous amount of chopped scallions and a pinch of black pepper. Mix everything together gently. Be careful not to overmix, as this can make the egg mixture foamy and less smooth.
Step 5
Heat a non-stick pan over medium-low heat and lightly grease it with coconut oil (or cooking oil). It’s crucial to control the heat; if the pan is too hot, the eggs will cook too quickly and burn. Pour about one-third of the egg mixture into the pan. Once the top is about 70% set, carefully roll it up from one side. Pour a little more egg mixture into the empty spaces, letting it flow underneath the rolled portion, and continue rolling to create a thicker, well-formed omelette.
Step 6
Once the tamagoyaki is fully cooked, let it cool slightly on a cutting board. After it has cooled down completely, slice it into bite-sized pieces and arrange it beautifully on a serving plate. Slicing while it’s still hot can cause it to fall apart, so wait until it’s fully cooled for neat slices.