Tamagoyaki
2 servings
15 minutes
Tamago-yaki is a traditional Japanese omelet prepared in a special way. Its history dates back to the Edo period when Japanese chefs began experimenting with egg preparation. Unlike regular omelets, tamago-yaki is made by layering and rolling the egg mixture, giving it a unique texture – tender, airy yet firm. The flavor of this dish is rich and slightly sweet due to the addition of mirin and soy sauce. Carrots and green onions add freshness and a slight crunch, while dashi enhances the depth of flavor. Tamago-yaki is served cut into neat pieces, often with grated daikon that adds a refreshing spiciness. This dish is perfect as a standalone snack or as an accompaniment to a traditional Japanese breakfast.
1
Prepare all the ingredients.
2
Grate the carrot and daikon on a fine grater.
- Carrot: 50 g
- Daikon radish: 50 g
3
Slice the green onion into thin rings.
- Spring onion: 10 g
4
In a bowl, whisk the eggs with soy sauce, mirin, and dashi powder.
- Chicken egg: 4 pieces
- Light soy sauce: 10 ml
- Mirin: 10 ml
- Dashi powder: 1 teaspoon
5
Add green onions and carrots to the eggs, and season with pepper.
- Spring onion: 10 g
- Carrot: 50 g
- Ground black pepper: to taste
6
Heat the pan and grease it with vegetable oil. Pour a little egg mixture onto the hot pan with a ladle so that it covers the bottom in a thin layer.
- Vegetable oil: 5 ml
7
Once the egg is set on the bottom but remains liquid on top, use a spatula to lift it and roll it into a thin roll.
8
Move the omelet to the opposite edge of the pan and pour a bit more egg mixture at the bottom to cover it. Slightly lift the omelet so that the egg mixture connects with the edge. Once the bottom sets, roll the omelet back into a roll.
9
Continue pouring the egg mixture and rolling the roulade until it is finished.
10
Serve tamagoyaki cut into small pieces with grated daikon.