Here is a new recipe for tamagoyaki (Japanese omelette) for 1 to 2 people. We really wanted a soft and tasty omelette with a taste of egg but also of dashi that’s why we made our own recipe that we propose you with pleasure.
The utensils to make our tamagoyaki
To make a nice tamagoyaki, you will need a square pan called mayaki nabe in Japanese. If you don’t want to invest you can always use a small round pan but it will be much more complicated to make. And if you want to invest a little more, you can use a traditional Japanese copper pan.
To oil your pans in general, we recommend buying coconut oil. It is particularly effective and lasts a long time. It is also much more economical than traditional oil which we only use for seasoning. Oil your dishes with a silicone brush and nothing will stick. The other advantage is that coconut oil is very stable at very high temperatures, which is not the case with other oils.
You will also need a sushi mat called makisu which will give the tamagoyaki its rounded and compact shape. It will be much easier to cut afterwards and will hold well in the chopsticks.
If you want an alternative, you can always wrap it in a paper film on which you will put a light element. The goal is to compact it while it cools.
You will also need Japanese chopsticks to turn the tamagoyaki and possibly a spatula to help you.
Tamagoyaki recipe, soft Japanese omelette
Ingredients
- 2 big eggs
- 1 tsp shoyu soy sauce
- 1 tsp mirin or 1 teaspoon of cane sugar
- 2 tbsp dashi
Instructions
- Mix all the ingredients together, preheat your pan on low heat and oil it. For the soy sauce, you can take the classic salted kikkoman sauce or the reduced salt soy sauce, it's actually what we do and it's very good.
- When hot, place a thin layer of your mixture on the pan.
- Once you see that the layer is starting to cook but the top is still slobbery, start rolling it up with your Japanese chopsticks and spatula.
- Repeat until you have no more mixture.
- You will then get a nice tamagoyaki roll.
- Place this roll on the makisu (sushi mat) and roll it up tightly but without crushing it. Hold it together with rubber bands.
- Wait for it to cool to room temperature and do not put it in the fridge. Then remove your sushi makisu mat and cut your roll into 3cm slices.
- Your tamagoyaki is ready to be eaten! Enjoy your meal!
Tips and tricks
Tamagoyaki is eaten with a little bit of wasabi, shoyu soy sauce and grated daikon (Japanese radish). It is usually served with hot Japanese rice and miso soup for breakfast. You will also often see it in bento (takeaway) because it is eaten cold.
As you have seen, it is quick to make. You can cut it into thinner slices if you wish to make a nigiri sushi. The possibilities are multiple, you can incorporate it in a maki sushi a onigiri (rice ball), an onigirazu (maki sandwich), a temaki sushi…
It is up to you to create your own recipes by adding to the preparation of other ingredients such as spinach, chives, mushrooms, other vegetables …
The tamagoyaki is present in a Japanese breakfast, here are the recipes that compose it: a bowl of Japanese rice, a Japanese salted salmon shiozake and a good miso soup.