TAMAGOYAKI (JAPANESE ROLLED OMELETTE)
Sweet yet savory, Tamagoyaki (Japanese rolled omelette) makes a delightful Japanese breakfast or side dish for your bento lunches.
Provided by Namiko Chen
Categories Side Dish
Time 10m
Number Of Ingredients 10
Steps:
- Gather all the ingredients.
- Gently whisk the eggs in a bowl. It's best to "cut" the eggs with chopsticks in a zig-zag motion; do not overmix.
- In another bowl, combine the seasonings and mix well.
- Pour the seasonings mixture into the eggs and whisk gently. Then pour the mixture into a measuring cup with a spout and handle so that it'll be easier to pour into the frying pan.
Nutrition Facts : Calories 199 kcal, Carbohydrate 7 g, Protein 10 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 279 mg, Sodium 347 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
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: JAPANESE ROLLED OMELET
Steps:
- Gather the ingredients.
- Beat eggs in a bowl.
- Add dashi soup and sugar in the egg and mix well.
- Heat a tamagoyaki pan over medium heat. Oil the pan.
- Pour a scoop of egg mixture in the pan and spread over the surface.
- Cook it until half done and roll the egg toward the bottom side.
- Move the rolled egg to the top side.
- Oil the empty part of the pan and pour another scoop of egg mixture in the space and under the rolled egg.
- Cook it until half done and roll the egg again so that the omelet becomes thicker.
- Cook the omelet until done.
- If you are using a regular frying pan, shape tamagoyaki on bamboo mat.
- Cut tamagoyaki into 1-inch-thick pieces.
- Serve for breakfast, put in a bento as a side dish, or used as a filling in sushi.
Nutrition Facts : Calories 255 kcal, Carbohydrate 13 g, Cholesterol 372 mg, Fiber 0 g, Protein 13 g, SaturatedFat 4 g, Sodium 176 mg, Sugar 13 g, Fat 16 g, ServingSize 2 Tamagoyaki (2 Servings), UnsaturatedFat 0 g
TAMAGOYAKI BENTO BOX
Traditional Japanese bento for a delicious lunch far from sandwiches and chips. The onigiri can be formed into cute shapes or animal figures to surprise your kids with a fun lunch.
Provided by Buckwheat Queen
Categories Breakfast and Brunch Eggs
Time 1h15m
Yield 1
Number Of Ingredients 15
Steps:
- Rinse rice with cool water until the water runs clear; drain. Bring rice and 3/4 cup water to a boil in a pot. Reduce heat and let simmer until water is absorbed, about 15 minutes. Let cool, 10 to 20 minutes.
- Cut the sheet of nori into two 1-inch strips; reserve the remainder of the sheet for making tamagoyaki.
- Wet your hands and form the cooled rice into 4 equal portions. Keep your hands wet to keep rice from sticking. Create an indention in one of the rice portions using your thumb. Fill the indention with 1 teaspoon bonito flakes. Top with another rice portion to close the onigiri. Form into an oval shape and wrap the middle with a strip of nori. Make another onigiri with the remaining ingredients. Sprinkle white and black sesame seeds on top. Place in a bento box.
- Whisk together the eggs, mirin, and 1/8 teaspoon tamari together in a bowl; divide into 3 portions. Cut remaining portion of nori sheet into four 1/2-inch strips.
- Heat oil in a small saucepan or square tamagoyaki pan over medium-high heat. Add 1/3 of the egg mixture and cook until almost firm, 2 to 3 minutes; if omelette is too firm, it won't stick together very well. Slide onto a plate. Add the 4 strips of nori to the pan with some space between each.
- Cook another 1/3 of the omelette the same way, but roll it up carefully in the saucepan with the nori. Slide the rolled-up omelette onto the edge of the first omelette. Cook the third omelette and roll it up, sliding it on top of the second omelette. Let cool enough to touch, about 5 minutes.
- Roll the entire layered omelette together with nori inside. Cut into 4 pieces. Place into the bento box alongside the onigiri.
- Mix 2 tablespoons tamari, ginger, and wasabi paste together in a bowl. Put the mixture into a portable container then put inside the bento box. Add the steamed broccoli and edamame.
Nutrition Facts : Calories 730 calories, Carbohydrate 99 g, Cholesterol 372 mg, Fat 20.5 g, Fiber 12.8 g, Protein 35.2 g, SaturatedFat 4 g, Sodium 2239.2 mg, Sugar 6.9 g
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