Japanese Omelette
2 servings
30 minutes
Japanese omelet, known as tamagoyaki, is a delicate, slightly sweet dish that has long been part of traditional Japanese cuisine. This omelet is made by layering and baking, creating an airy, multi-layered texture. The combination of soy sauce and rice vinegar gives the eggs a subtle umami flavor, while light caramelization makes it even more appetizing. Tamagoyaki is traditionally served for breakfast, in bento lunches or as a side to sushi, adding warmth with its golden color. It pairs well with rice, fresh vegetables and soy sauce.
1
Mix the eggs with soy sauce and rice vinegar. If the sauce is salty, add a little sugar (one-third of a teaspoon), and if it's sweet, you can add a bit of salt.
- Chicken egg: 3 pieces
- Soy sauce: 15 ml
- Rice vinegar: 10 ml
2
Gently beat the mixture with a fork to achieve a homogeneous mass.
3
Grease the pan, heat it over low heat, and pour in some egg mixture to make a thin pancake. When the eggs set, fold two opposite edges towards the center.
- Chicken egg: 3 pieces
4
Then fold the pancake in half lengthwise. Move the resulting roll to the edge of the pan, and pour another portion of the egg mixture onto the free part. The new pancake should stick to the first one at one edge.
- Chicken egg: 3 pieces
5
When the second pancake is slightly set, roll it onto the first one. Repeat this and the previous steps until the mixture runs out or the roll is thick enough. Finally, slice the omelet crosswise and serve.
- Chicken egg: 3 pieces