Egg rolls (Japanese omelette tamago-yaki)
2 servings
45 minutes
Japanese omelet tamago-yaki is a refined dish that combines the softness and tenderness of eggs with the light aromas of soy sauce and greens. Historically, tamago-yaki emerged as part of the traditional Japanese breakfast and is used in sushi, bento lunches, and even as a standalone dish. This omelet is prepared in layers, creating an airy texture, and the addition of tofu gives it a light creaminess. The flavor is balanced: the subtle sweetness of the eggs pairs with the savoriness of soy sauce and the freshness of greens. It can be conveniently sliced and served as small rolls, making it an ideal addition to a Japanese table. The simplicity of preparation allows anyone to try their hand at being a master of Japanese cuisine by creating delicate, harmonious flavor combinations right at home.
1
Beat the eggs with soy sauce. It's not necessary to add salt, as soy sauce is salty enough.
- Chicken egg: 3 pieces
- Soy sauce: 3 teaspoons
2
Chop the greens and add them to the beaten eggs. Crumble the tofu into it as well.
- Fresh herbs: to taste
- Tofu: 50 g
3
Pour a little oil into a hot skillet and add part (1/3) of the egg mixture. The pancake should be thin.
- Butter: to taste
- Chicken egg: 3 pieces
4
When the bottom of the pancake is fried, we carefully start to roll it with a spatula. After rolling it into a roll, we do not remove the pancake but pour in another 1/3 of the egg mixture. We repeat the rolling process.
- Chicken egg: 3 pieces
5
We cut the ready roll into pieces.
