JAPANESE OMELETTE (TAMAGOYAKI) RECIPE BY TASTY
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
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 EGG OMELET) RECIPE BY TASTY
Here's what you need: dashi powder, salt, soy sauce, sugar, water, eggs, oil
Provided by Rie McClenny
Categories Breakfast
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a small bowl, combine the dashi, salt, soy sauce, sugar, and water. Mix until everything is dissolved.
- In a medium bowl, beat the eggs and add the seasoning mixture. Mix until well-combined.
- Heat a tamagoyaki pan over medium-high heat. Brush a thin layer of oil on the pan.
- Pour a third of the egg mixture into pan and quickly swirl to cover the entire pan. When the egg is half-set, gently roll the egg.
- With the rolled egg still in the pan, pour in another third of the egg mixture. Lift up the rolled egg and let the mixture to flow under it. When the egg is half-set, roll the omelette toward you. Repeat with the rest of the egg mixture.
- Slice into bite-sized pieces.
- Enjoy!
Nutrition Facts : Calories 110 calories, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 4 grams, Sugar 1 gram
TAMAGO YAKI (SUSHI OMELETTE)
Tamago is Japanese for "egg". Tamago yaki is sushi using an egg, like a sushi omelette. I really love it for it's sweet taste and light texture. You need a tamago pan to make this recipe. Any type of stock can be used in place of the dashi for a less fishy taste. Sounds complicated, but after a bit of practice, it gets much easier.
Provided by BirdyBaker
Categories Lunch/Snacks
Time 45m
Yield 1 roll
Number Of Ingredients 6
Steps:
- Beat the eggs VERY well, being sure to get them as smooth as possible.
- Pour about 1/4 of the mixture into a well-oiled tamago pan and spread as if you are making a crepe.
- As the mixture cooks, bubbles and sets, roll it and move it to the back of the pan.
- Add more oil to the pan and some more of the mixture, making sure to get some under the roll.
- As it cooks, roll the old roll back to the front of the pan, then again to the back.
- Repeat until you are out of mixture.
- Remove roll from the pan and roll as you would a sushi roll, squeezinng out excess liquid.
- You can roll it into either a round or rectangular shape and slice it when it has cooled.
- Can be served as is, or as nigiri, atop a mound of rice wrapped in a thin sheet of nori.
Nutrition Facts : Calories 339, Fat 19, SaturatedFat 6.2, Cholesterol 744, Sodium 482.4, Carbohydrate 14.5, Sugar 13.4, Protein 25.5
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
JAPANESE SWEET OMELET
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
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)
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 SWEET OMELET)
Fast, easy, simple, delicious. Even a klutz like me can manage to make it in no time. It adds a whole lot of flavor to those every day eggs. I made this recipe this morning. It was delicious and left me wanting more. Traditional tamagoyaki is not as flat and uses several eggs, but this is great when you just want a little snack or for breakfast. Kids with a sweet tooth will love it.
Provided by JapaCook
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 15m
Yield 1
Number Of Ingredients 4
Steps:
- Mix water, soy sauce, and sugar together in a small bowl until sugar is dissolved. Add egg and beat until egg mixture is combined.
- Heat skillet over medium heat until a drop of water evaporates almost immediately. Pour egg mixture into pan. Cook until the bottom of the omelet has solidified, 3 to 5 minutes. Flip and fold omelet into a square and transfer to a plate.
Nutrition Facts : Calories 82.4 calories, Carbohydrate 2.9 g, Cholesterol 186 mg, Fat 5 g, Protein 6.6 g, SaturatedFat 1.5 g, Sodium 369.2 mg, Sugar 2.6 g
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