Tamagoyaki: Sweet and Fluffy Japanese Rolled Omelet
Homemade Tamagoyaki (Japanese Rolled Omelet) – A Simple Delight!
If you love Japanese cuisine, you’ll adore this homemade Tamagoyaki. It’s a delightful dish made with simple ingredients, offering a perfect balance of sweetness and savory notes.
Main Ingredients- 2 large eggs
- 3 Tbsp cooking oil (enough to lightly coat the pan between layers)
Seasoning- 1/2 tsp salt (or to taste)
- 2 tsp granulated sugar
- 1/2 tsp salt (or to taste)
- 2 tsp granulated sugar
Cooking Instructions
Step 1
Begin by cracking 2 large fresh eggs into a clean bowl. Using chopsticks or a whisk, gently beat the eggs until the yolks and whites are well combined. Try not to create too much foam; beat them lightly as if breaking the egg membranes.
Step 2
Add the seasoning ingredients to the beaten eggs. Mix in 1/2 teaspoon of salt and 2 teaspoons of granulated sugar. Stir until the sugar is dissolved, creating a harmonious blend of flavors. You can adjust the sweetness to your preference.
Step 3
Now, let’s start making the Tamagoyaki. Heat a non-stick pan over low heat and add about 1 tablespoon of cooking oil. Use a paper towel to spread a thin, even layer of oil across the entire pan surface. Carefully pour half of the egg mixture into the pan. Tilt the pan to spread the egg mixture thinly and evenly. When the edges of the egg begin to set, proceed to the next step.
Step 4
When the egg layer is about one-third cooked, gently push the cooked portion towards one end of the pan using your spatula. Tilt the pan so that an empty space is created. This allows the uncooked egg mixture to flow into the gap, creating natural layers as it cooks.
Step 5
With the first rolled portion pushed to one side, pour another half of the remaining egg mixture into the empty space. Again, tilt the pan to ensure the egg mixture spreads thinly. Once the bottom of this new layer begins to set, prepare to roll it together with the previously rolled egg.
Step 6
Now, carefully take the rolled egg section and the newly poured egg mixture, and slowly roll them together. Rolling in stages, layering as you go, is key to achieving a beautiful, thick Tamagoyaki. Roll it into a long, rectangular shape, following the pan’s contour.
Step 7
Once your Tamagoyaki is rolled into the desired shape, give it a final gentle roll to perfect its form. Carefully slide it out of the pan onto a serving plate. It’s delicious enjoyed warm, or you can let it cool slightly before slicing. Enjoy your homemade, lovingly prepared Tamagoyaki!
