Japanese rolled omelette - also known as tamagoyaki - served for breakfast on a white plate
Recipes,  Winter

Japanese Omelette (Tamagoyaky)

Japanese Omelette also known as Tamagoyaki - served for breakfast on a white porcelain plate
Japanese Omelette Recipe | How to make Tamagoyaki

Japanese Omelette – Tamagoyaki

You know that feeling when you see some random recipe while aimlessly scrolling on Instagram, and you just have to make it straight away? Well… if you’re like me, this usually happens at least once a week. And this week was the Japanese omelette. or ‘tamagoyaki’ – as it is known across Japan.

Japanese Omelette – Recipe Notes

Of course I googled it, then You Tube-d it, then looked all over Instagram to see how other people are making it. And of course, I got so confused – I almost gave up. First: I don’t have a rectangular frying pan. Then, all the dilemmas: to add soy sauce or not to add soy sauce. Same with the salt. And sugar. Who adds sugar to the omelette? I don’t have mirin in my cupboard – so at least that was an easy decision.

Tamagoyaki – Japanese Omelette with a French Twist

And then it struck me. I don’t have to add anything to my Japanese omelette. I’ll make it using the classic French omelette principles (no salt, low heat, no colour) and see how I get on.

Well… it turned out simply delicious and I loved it! I loved that I could taste the egg, and its flavour is pure and unadulterated. Oh, and the thin layers and the almost crunchy mouthfeel as I was biting into each slice. I liked the layered texture. And ultimately – the pure simplicity and versatility of the almighty egg.

Of course, I could use a bit of practice to improve my technique. But for the first attempt, I’d say it turned out quite ok.

Tamagoyaki Japanese Omelette Recipe

Andra Constantinescu

Ingredients

  • 4 eggs
  • 1 tsp sunflower oil
  • 1 pinch salt

Instructions

  • Whisk the eggs gently, making sure not to incorporate too much air.
  • Strain the whisked eggs in a measuring cup.
  • Heat the oil in a non-stick frying pan, then reduce the heat to low.
  • Add a fifth of the quantity of beaten eggs into the pan. Once the egg mixture begins to set, start rolling it gently, by pushing it towards the edge of the pan.
  • Continue by adding more of the egg mixture to the pan, and keep rolling it as it begins to set.
  • As you add more egg and roll it up each time, the egg roll will start getting larger and easier to add new layers. Keep adding the egg in new layers until all the egg mixture has been used.
  • To serve, sprinkle Maldon salt on the hot omelette.

My main source of inspiration for the cooking technique of Japanese omelette was this video – which I found very helpful. But if you have any tips or recommendations, do leave me a note. I’d love to hear your thoughts.

If you’re looking for more omelette inspiration, try this French omelette with chives Brie cheese.

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