Japanese omelette tomago
4 servings
30 minutes
Japanese tamago omelet is a true embodiment of the refinement and balance of flavors characteristic of Japanese cuisine. Its history roots back to ancient traditions where sweetness harmoniously intertwines with tenderness. Known as tamagoyaki in Japan, it is a layered omelet with caramel notes created by sugar and soy sauce. This omelet delights with its softness and slight moisture inside, while its texture becomes perfectly smooth due to the careful straining of the mixture. Tamagoyaki is often served as part of sushi, bento lunches, or as a standalone dish. Its sweet flavor makes it an excellent accompaniment to rice and pickled vegetables. It is not just a dish but a true art embodied in simple ingredients and cooking mastery.
1
All ingredients must be mixed well and strained through a sieve. This is necessary for the omelet's texture to be perfectly smooth.
- Chicken egg: 4 pieces
- Rice vinegar: 1 teaspoon
- Soy sauce: 4 teaspoons
- Sugar: 2 tablespoons
- Salt: pinch
2
Heat the pan, apply a little vegetable oil, and wipe off the excess with a paper towel.
3
Pour the omelet in parts: first pour a little mixture like for a thin pancake into the pan over low heat. Once the surface of the pancake sets and looks dry, lift it from one side and roll it up to form a rectangle with three to four folds. Then slide the roll closer to you on the pan and pour a new layer of omelet next to it. Once it sets, roll the pancake around the new layer. Repeat this process until the mixture is finished.
4
Remove the finished omelet from the pan and let it cool a bit, it's best to wait for it to cool completely. Cut diagonally into four pieces.
5
The omelet will be quite sweet and authentic; it will hold better as it cools. Inside, it should be soft, possibly slightly moist or dry — depending on how long it's fried.