Tamagoyaki for breakfast
1 serving
20 minutes
Tamago-yaki is a traditional Japanese omelet elegantly rolled into delicate layers. Its history dates back to the samurai era when simplicity and flavor were valued. Made from beaten eggs with soy sauce, sugar, and wine, it has a soft, slightly sweet taste with hints of Eastern spices. The thin layers of the omelet are carefully folded to create an airy structure that melts pleasantly in the mouth. Tamago-yaki is perfect for breakfast or as an accompaniment to sushi and can be filled with various ingredients from greens to seafood, adding variety to its traditional flavor.
1
First, we beat the eggs ourselves. We use a whisk for this, as a mixer will create foam, which is not needed here. Then, we strain the mixture through a sieve – the egg mixture should become completely homogeneous, without any unmixed egg white chunks.
- Chicken egg: 4 pieces
2
Add the remaining ingredients: sugar, salt, wine, and soy sauce. Stir until the sugar completely dissolves. Rice vinegar can be used instead of wine.
- Sugar: 1.5 teaspoon
- Salt: to taste
- Dry white wine: to taste
- Soy sauce: 1 teaspoon
3
Pour a little egg mixture into a heated small diameter pan. A thin pancake will form. Watch to ensure it doesn't bubble. If it does, poke the bubbles and lower the heat, as the pan is likely too hot.
- Vegetable oil: to taste
4
When the bottom is well fried, we start to tightly roll the omelet into a roll. We use a spatula or chopsticks for this.
5
You can add filling inside the omelet beforehand
