Japanese Omlette Sauce Recipes

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JAPANESE OMELETTE RECIPE BY TASTY



Japanese Omelette Recipe by Tasty image

If you've never tried a Japanese omelette, known as tamagoyaki, prepare to have your mind blown. While some people spend years perfecting this artful omelette, with a little bit of practice, you'll be rolling this at your own home in no time.

Provided by Matt Ciampa

Categories     Breakfast

Time 10m

Yield 1 serving

Number Of Ingredients 8

4 large eggs
2 teaspoons sugar
1 pinch kosher salt
1 teaspoon light soy sauce, plus more for serving
1 teaspoon mirin, or sake
¼ cup bonito dashi stock
canola oil, for cooking
daikon radish, grated, for serving

Steps:

  • Crack the eggs into a large bowl. Gently whisk until the yolks and whites are homogeneous, without incorporating excess air.
  • Add the sugar, salt, soy sauce, mirin, and dashi stock and whisk to combine. Pour into a spouted liquid measuring cup for easy pouring.
  • Heat a tamagoyaki pan over medium-high heat. Use a folded paper towel and chopsticks or a silicone brush to brush a generous layer of oil on the pan, making sure to get the sides and corners.
  • Pour ⅙ of the egg mixture into the pan and quickly tilt to cover the bottom evenly. When the egg is mostly set, but still looks wet on top, gently roll the egg toward you. Push the rolled egg to the opposite side of the pan. Brush the pan with oil and pour in another ⅙ of the egg mixture. Lift up the rolled egg and let the mixture flow underneath. When the egg is almost set, roll the omelette toward you, then push to the other side of the pan. Repeat, adding ⅙ of the mixture at a time and continuing to roll the egg into a large roll. If at any time the pan seems too hot, remove the pan from the heat for a few seconds to cool down instead of adjusting the heat on the stove.
  • Remove the rolled omelette from the pan and wrap in a sushi mat, then press into a rectangle, if desired.
  • Let cool slightly, then cut crosswise into 1-inch (2.54 cm) slices.
  • Serve with grated radish and soy sauce.
  • Enjoy!

Nutrition Facts : Calories 691 calories, Carbohydrate 20 grams, Fat 50 grams, Fiber 0 grams, Protein 35 grams, Sugar 7 grams

JAPANESE OMELETTE (TAMAGOYAKI) RECIPE BY TASTY



Japanese Omelette (Tamagoyaki) Recipe by Tasty image

Here's what you need: eggs, sugar, salt, sake, mirin, bonito dashi broth, oil, shiso leaf, japanese radish, soy sauce

Provided by Alvin Zhou

Categories     Breakfast

Time 30m

Yield 2 servings

Number Of Ingredients 10

4 eggs
2 teaspoons sugar
1 pinch salt, to taste
1 teaspoon sake
1 teaspoon mirin
⅓ cup bonito dashi broth
oil, to taste
1 shiso leaf
japanese radish, grated, to serve
soy sauce, to serve

Steps:

  • In a large mixing bowl, add the eggs, sugar, salt, sake, mirin, and broth, and mix well.
  • Heat a tamagoyaki pan at over medium heat. Brush a thin layer of oil on the pan.
  • Pour ⅙ of egg mixture into pan and quickly swirl to cover the entire pan. When the egg is set, gently roll the egg.
  • With the rolled egg still in the pan, pour in ⅙ of the egg mixture. Lift up the rolled egg and let the mixture to flow under it. When the egg is set, roll the omelette toward you.
  • Repeat, adding ⅙ of the mixture at a time, continuing to roll the egg into a large roll.
  • Cut the tamagoyaki in half and pierce with a skewer.
  • Serve with a shiso leaf, grated radish, and soy sauce.
  • Enjoy!

Nutrition Facts : Calories 358 calories, Carbohydrate 12 grams, Fat 25 grams, Fiber 0 grams, Protein 18 grams, Sugar 3 grams

TAMAGOYAKI: JAPANESE ROLLED OMELET



Tamagoyaki: Japanese Rolled Omelet image

Here's a recipe for tamagoyaki-the Japanese rolled omelet served for breakfast, put in a bento as a side dish, or used as a filling in sushi.

Provided by Setsuko Yoshizuka

Categories     Breakfast     Brunch     Side Dish

Time 10m

Yield 2

Number Of Ingredients 4

4 eggs
3 tablespoons dashi soup stock (or instant dashi)
1 1/2 to 2 tablespoons sugar
Vegetable oil (for cooking)

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

OMURICE (JAPANESE RICE OMELET)



Omurice (Japanese Rice Omelet) image

Omurice, a beloved staple of Japanese home cooking, is a linguistic and literal mash-up of omelet and rice. A plain omelet cloaks ketchup-flavored fried rice, often called "chicken rice" even when it's made with ham or bacon, or no meat at all. It belongs to the category of so-called Western food know as yoshoku. This one takes cues from omurice served at countless kissaten, Japanese diners, but it most closely resembles a recipe from the London architect Go Sugimoto, who grew up between Washington, D.C., and Tokyo. "It was the first thing I learned to cook, and now I make it for my son," he said, confessing that his is fancier than his mom's, with butter instead of oil or margarine, vegetables in the rice, and a splash of dashi to flavor the omelet.

Provided by Hannah Kirshner

Categories     dinner, for two, lunch, quick, weekday, main course

Time 20m

Yield 2 servings

Number Of Ingredients 15

2 tablespoons butter
1/2 medium onion, cut in 1/2-inch dice (about 3/4 cup)
1 medium carrot, peeled, cut in 1/4-inch dice (about 3/4 cup)
2 to 3 slices deli ham, cut into 1/2-inch pieces
2 cups cooked medium-grain rice, preferably day-old or cooked a little dry
2 tablespoons ketchup, plus more for serving
1 teaspoon soy sauce
1/4 cup frozen peas
1 tablespoon chicken stock or dashi (optional)
Salt and pepper
Canola or safflower oil, or other neutral oil
1 teaspoon canola or safflower oil, or other neutral oil
4 eggs
1 teaspoon dashi or water
Salt and pepper

Steps:

  • Make the rice: Heat a large skillet over medium-high. Add 1 tablespoon butter, and then onion and carrot. Cook, stirring, until onion is translucent and a little browned at the edges, about 3 minutes. Add ham and cook, stirring, until it begins to brown, about 30 seconds.
  • Add remaining 1 tablespoon butter, and then rice, breaking it up with a wooden spoon or long chopsticks. Adjust heat to medium and cook until the grains are glossy, 1 to 2 minutes. Stir in ketchup and soy sauce, and cook, stirring, another 30 seconds or so to caramelize. Stir in peas to heat through, and deglaze the pan with dashi or chicken stock. Remove from heat and season to taste with salt and pepper.
  • To make a perfect mound of rice on each plate, grease a small bowl with canola or safflower oil and pack 1 cup of the rice. Invert this over a plate and remove the bowl. Repeat with the other half of the rice on a second plate.
  • Make the omelet: In a small (6- or 7-inch) nonstick skillet (or a well-seasoned carbon steel omelet pan), heat 1/2 teaspoon oil, or just enough to coat the pan, over medium-high. Beat 2 eggs with 1/2 teaspoon dashi or water, until yolks and whites are completely blended. Season with salt and pepper.
  • Pour the egg mixture into the heated pan. Shake and swirl the pan over the heat, stirring constantly with chopsticks or a fork as the eggs cook. When lots of small curds have formed and the eggs are custardy, about 30 seconds, let cook undisturbed until nearly set, about 30 seconds. Run a butter knife or small spatula around the edge of the omelet, and tap the pan firmly against the stove to release the omelet. Turn the omelet out onto the rice, custardy side down. Use a clean dish towel or paper towel to push the edges under the rice.
  • Repeat with the other 2 eggs for the second omelet. Dress the omelets with a zigzag of ketchup (or a cute design if you've got a steady hand), and serve.

Nutrition Facts : @context http, Calories 1117, UnsaturatedFat 18 grams, Carbohydrate 171 grams, Fat 32 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 12 grams, Sodium 1018 milligrams, Sugar 7 grams, TransFat 1 gram

JAPANESE SWEET OMELET



Japanese Sweet Omelet image

Tamagoyaki is a delicious, easy, and fun Japanese breakfast! Serve hot with shaved daikon (Japanese radish) and soy sauce.

Provided by cOoKiEcRaZy

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 10m

Yield 1

Number Of Ingredients 4

2 eggs
1 tablespoon water
1 teaspoon soy sauce
1 teaspoon white sugar

Steps:

  • Mix eggs, water, soy sauce, and sugar in a bowl with a fork until combined.
  • Heat a skillet over medium heat. Pour egg mixture into skillet and stir with a fork. Cook until omelet begins to set and liquid is no longer visible, 3 to 5 minutes. Fold in half twice.

Nutrition Facts : Calories 161.9 calories, Carbohydrate 5.3 g, Cholesterol 372 mg, Fat 9.9 g, Protein 12.9 g, SaturatedFat 3.1 g, Sodium 439.2 mg, Sugar 5 g

TAMAGOYAKI (JAPANESE ROLLED OMELETTE)



Tamagoyaki (Japanese Rolled Omelette) image

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

4 eggs
4 tablespoons prepared dashi stock
1 tablespoon white sugar
1 teaspoon mirin (Japanese sweet wine)
½ teaspoon soy sauce
½ tablespoon vegetable oil

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)



Tamagoyaki (Japanese Rolled Omelet) image

Tamagoyaki, a Japanese staple, is made by carefully rolling several thin layers of cooked egg into a rectangular omelet, which creates a soft and delicate texture. Traditionally, it's made in a special tamagoyaki pan, but this version also works with an 8-inch nonstick skillet. There are sweet and savory variations, and this recipe falls somewhere in between the two: The soy sauce, mirin and dashi pack it with umami, while the sugar adds a subtle sweetness. The technique can be challenging at first, but do your best to keep each layer consistent in color and each fold parallel to the last. Don't worry about little tears; they'll be covered up with the next layer.

Provided by Kiera Wright-Ruiz

Categories     breakfast, brunch, dinner, for one, for two, lunch, snack, weekday, main course, side dish

Time 15m

Yield 2 servings

Number Of Ingredients 6

4 eggs
1 tablespoon mirin
1 tablespoon white soy sauce or 1/2 tablespoon dark soy sauce
1 tablespoon dashi stock, optional (see Tip)
1/2 teaspoon granulated sugar
1 teaspoon neutral oil, plus more as needed

Steps:

  • In a small bowl, combine eggs, mirin, soy sauce, dashi (if using) and sugar. Whisk until well combined.
  • Heat 1 teaspoon oil in a tamagoyaki pan or a nonstick 8-inch skillet over medium. Using a small piece of folded paper towel, carefully wipe the excess oil from the pan and set aside paper towel (you will need it to grease the pan for each egg layer).
  • Pour about 3 tablespoons of the egg mixture into the pan and quickly tilt the pan, swirling the egg mixture around to create an even layer. If there are thicker areas, gently poke a small hole at the thickest point with chopsticks and tilt and swirl the pan to cover exposed areas with more raw egg to form an even layer.
  • After the layer is cooked, about 1 minute, using chopsticks or a rubber spatula, gently lift the egg edges on the farthest side to loosen the layer's grip. While tilting the pan, carefully fold the egg about 1/4 of the way toward yourself. Continue to fold the egg equally on itself until you have a narrow, rectangular omelet at the edge of the pan nearest you. Reduce the heat to medium-low if the egg is browning.
  • Using the paper towel, lightly grease the exposed area of the pan. Pour another 3 tablespoons of the remaining egg mixture into the exposed area of the pan and quickly swirl it around to create another layer. Use chopsticks or a soft spatula to gently lift up the folded omelet and tilt the pan toward you so the raw egg mixture runs under the omelet.
  • Once the layer is cooked, gently roll the omelet away from you in three to four flips. Repeat Steps 3 to 5 with remaining three layers, greasing the pan before each additional layer. The number of flips will decrease as the omelet grows in size with each additional layer.
  • Transfer omelet to a cutting board or a plate when done. Cut crosswise into four pieces and rotate, cut side up, to show egg layers. (If using a nonstick 8-inch skillet, you can trim both ends of the omelet to make them even.) Serve immediately or chill for later.

JAPANESE OMLETTE SAUCE



Japanese Omlette Sauce image

Categories     Tomato     Sauce     Fall     Breakfast     Dinner     Sauté

Number Of Ingredients 6

1/2 cup Ketchup
2 tablespoons HONEY
1/4 cup Heavy Whipping Cream
1 teaspoon Worcestershire Sauce
1/2 teaspoon Salt
1/2 tablespoon Ground Black Pepper

Steps:

  • In a small sauce pan add ketchup and honey over medium low heat and stir until mixed well. Add worcestershir sauce, heavy cream,salt and pepper and stir. Stir and Simmer for about one minute and remove from heat and let rest until cooled to room temperature.

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From japanesecooking101.com


TAMAGOYAKI - JAPANESE OMELETTE - TIFFY COOKS
2021-12-10 In a bowl, whisk eggs, salt, and sugar. Using a Tamago frying pan, drizzle in a little bit of oil and use a paper towel to spray the oil around.Turn the heat to medium and add in ⅓ of the egg mixture. Let the egg set and roll the egg to the bottom; once the egg is fully rolled up, push the egg to the top and use a paper towel to whip clean any excess egg bits.
From tiffycooks.com


HOW TO MAKE OMURICE, JAPAN'S OOZY EXPLODING OMELET - SAVEUR
2017-06-29 When the eggs are about 50% cooked (this happens very quickly!), evenly distribute the soft curds across the surface of the pan. Let the …
From saveur.com


JAPANESE-STYLE OMELETTE (OKONOMIYAKI) RECIPE | DELICIOUS. MAGAZINE
Mix the lime juice in a bowl with the cucumber, remaining chilli and spring onions and set aside. Heat a small frying pan (about 15cm) over a medium-high heat, spray with the cooking spray, then pour in the omelette mixture and cook for 3 minutes or until browned. Using a spatula, turn and cook for 3 more minutes to brown the other side.
From deliciousmagazine.co.uk


TAMAGOYAKI RECIPE: JAPANESE ROLLED OMELETTE | ORIENTAL MART
2021-05-07 1. Set the vegetable oil aside and whisk together the remaining ingredients in a bowl. 2. In a large pan, heat 1/3 of the oil on a medium heat.
From orientalmart.co.uk


HOW TO MAKE OMURICE- JAPANESE RICE OMELETTE - FOXY FOLKSY
In a skillet, heat oil over medium heat. Add chicken cubes and cook until it turns opaque. Add the diced onions and cook until aromatic. Add the mixed vegetables then season with soy sauc. Cook for 2-3 minutes or until vegetables and chicken are …
From foxyfolksy.com


JAPAN CENTRE ONLINE
First name* Last name* Email address * Password* Password must contain 8 or more characters and include a capital letter, a lowercase letter, a numeral and a special character. Confirm password* Birthday Japan Centre will send you a £10 discount code on your birthday.. Stay up to date and don't miss out. Tick the boxes below to receive news, offers and inspiration to …
From japancentre.com


HOW TO COOK PERFECT OMURICE: THE FOOTBALL OF JAPANESE RICE …
2021-07-05 In a non-stick pan, heat 2 tbsp of oil. Once the pan is very hot, pour the egg mixture and tilt the pan so it is completely covered with egg. Lower the heat once the egg sets and wait a bit. While the egg is still soft on the top, add 2.5 tbsp …
From bitemybun.com


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