Tamagoyaki (Japanese rolled omelette) 玉子焼き. Sweet yet savory, Tamagoyaki (Japanese rolled omelette), makes a delightful Japanese breakfast or side dish for your bento lunches. Tamagoyaki (卵焼き or 玉子焼き) is a sweetened Japanese rolled omelette that resemble mini bars of golden pillows. With a slightly sweet taste and custardy texture.

These are often prepared in a rectangular omelette pan called a makiyakinabe or tamagoyakiki. There are several types of tamagoyaki. Tamagoyaki is a delicious Japanese Omelette that's a staple of a traditional Japanese breakfast. You can cook Tamagoyaki (Japanese rolled omelette) 玉子焼き using 9 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Tamagoyaki (Japanese rolled omelette) 玉子焼き

Prepare 3-4 of eggs, beaten.
Prepare of Egg mixture seasoning:.
It's 2 teaspoons of sugar (caster or granulated).
You need 1/2 teaspoon of soy sauce.
It's 1/8 teaspoon of salt.
You need 1/2 teaspoon of dashi.
It's 1 teaspoon of mirin.
It's of Cooking the egg:.
You need 1/3 cup of vegetable oil (any cooking oil of choice, for brushing the pan).

Made by rolling layers of seasoned egg together, Tamagoyaki is a quick an easy side dish that's perfect for adding some protein and a splash of color to a bento box lunch. Tamagoyaki is the Japanese rolled omelet that is popularly served for breakfast, put in a bento (Japanese lunch box) as a side dish or used as a filling in sushi. Tamagoyaki, literally meaning "grilled/fried egg," is made by rolling together thin layers of seasoned egg in a frying pan. Tamagoyaki is a popular item on sushi menus, but it can be eaten hot or cold at any time of day, as part of a light breakfast, snack, lunch, or dinner.

Tamagoyaki (Japanese rolled omelette) 玉子焼き step by step

In a large bowl crack and gently beat the eggs together with chopsticks or a fork. Add the sugar, soy sauce, salt and dashi to the egg mixture and mix well together..
Pour the egg mixture through a sieve into a measuring jug..
In a Tamagoyaki omelette pan or small pan, heat the pan over medium heat. Fold the paper towel and dip in the oil and apply to the pan. Pour a tiny amount of egg mixture to test if pan is hot enough..
When you hear the sizzling sound, pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan. This creates a thin egg layer. If there are any air bubbles poke to release the air. When the bottom of the egg has set but is still soft on top, take pan off heat and start rolling into a log shape from one side to the other using chopsticks..
Apply oil to the top, roll omelette to the side of the pan where you started to roll, apply oil to the bottom of the pan with the same oil dipped paper towel. Pour the egg mixture to cover the bottom of the pan again. Ensure you lift the omelette to spread the mixture underneath..
When the new layer of egg has set and still soft on top, again take pan of heat and start rolling from one side to the other. Repeat steps 4 and 5 until the remaining egg mixture has been used. At this stage you can brown the omelette a little. Remove from the pan and place the omelette on a paper towel and wrap it up. Best to shape the egg while it is still hot. Let it stand for 5 minutes..
Slice the Tamagoyaki egg roughly about half inch in thickness. Transfer to a serving plate..
Serve and eat with a bowl of congee rice and pan fried vegetables..

Making tamagoyaki requires a special rectangular pan so that the final rolled omelette has a uniform shape. 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. People in Japan eat it in the morning like people eat scrambled eggs in the US.