Egg roll (tamagoyaki)
2 servings
20 minutes
Tamago-yaki is a traditional Japanese omelet with a delicate texture and a balanced flavor that combines sweet and salty notes. Its history dates back to the Edo period when it emerged as an exquisite breakfast for samurai. It is prepared by layering and rolling an egg mixture with soy sauce, honey, and broth, giving it a rich taste. Tamago-yaki is often served as part of sushi or on its own, drizzled with a flavorful sauce. Its airy structure and light sweetness make it ideal for both breakfast and snacking throughout the day.
1
In a small saucepan, mix half of the soy sauce, honey, half of the broth, and rice vinegar - this will be the sauce for the roll.
- Soy sauce: 2 tablespoons
- Honey: 1 tablespoon
- Bouillon: 4 tablespoons
- Rice vinegar: 1 tablespoon
2
Heat on low until the honey is completely dissolved.
- Honey: 1 tablespoon
3
Thicken the sauce with corn starch dissolved in two tablespoons of water. Cook a little. Remove from heat.
- Cornstarch: 1 teaspoon
4
Meanwhile, mix the eggs, remaining soy sauce, and broth with a fork or whisk. You can add a little sugar if desired.
- Chicken egg: 4 pieces
- Soy sauce: 2 tablespoons
- Bouillon: 4 tablespoons
- Brown sugar: to taste
5
Grease the pan with vegetable oil using a special brush, half a raw potato, or a paper towel. Heat it up. Pour a little egg mixture into the pan, as if making a thin pancake.
- Vegetable oil: 50 ml
6
When the pancake is ready, roll it up with wooden sticks. Leave the roll on the pan close to the edge.
7
Grease the pan with oil again. Pour the second portion of the egg mixture so that it flows under the roll.
- Vegetable oil: 50 ml
8
When the mixture sets, roll it to the other side with the ready roll. Continue until the mixture is finished.
9
Transfer the finished roll to a board and cut it crosswise into slices about 3 cm thick (as is done with regular rolls). Drizzle with sauce.