Classic Tamagoyaki
Tamagoyaki is a sweet and savory rolled omelette, a staple in Japanese cuisine. Layers of thinly cooked egg are gently folded to create a delightful texture. This recipe is perfect for breakfast or as a bento box addition.
Una recepta original de Forkin
- Temps total
- 25 min
- Racions
- 2
- Dificultat
- Mitjana
- Per ració
- 250 kcal
Informació sobre al·lèrgens: pot contenir ous, peix, gluten i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
- 4 uegg
- 30 mldashi
- 5 mlsoy sauce
- 5 mlmirin
- 5 gsugar
- 1 csvegetable oil
Estris
tamagoyaki pan · spatula · mixing bowl · cutting board · knife · whisk
Elaboració
Pas a pas
- 1
In a medium bowl, crack the eggs and gently whisk them until the yolks and whites are just combined, being careful not to create too many bubbles.
Uns 2 min
Nota de cuina: Over-whisking can make the tamagoyaki tough. A light whisk is best.
- 2
In a separate small bowl, combine the dashi, soy sauce, mirin, and sugar, stirring until the sugar is fully dissolved.
Uns 1 min
- 3
Pour the dashi mixture into the beaten eggs and mix gently.
- 4
Heat a rectangular tamagoyaki pan or a small non-stick frying pan over medium-low heat.
Uns 1 min
Nota de cuina: A rectangular pan is traditional, but a small round pan works too.
- 5
Lightly coat the bottom of the pan with vegetable oil using a paper towel.
Nota de cuina: Ensure the entire surface is coated, especially the corners.
- 6
Pour about one-third of the egg mixture into the hot pan, tilting the pan to evenly coat the bottom.
Nota de cuina: The first layer should be thin, like a crepe.
- 7
As the egg sets but is still slightly wet on top, gently roll it from one end of the pan to the other using chopsticks or a spatula.
Uns 1 min
Nota de cuina: Don't wait for it to fully cook, or it will crack when rolling.
- 8
Push the rolled egg to one side of the pan.
- 9
Lightly oil the empty part of the pan again.
- 10
Pour another one-third of the egg mixture into the pan, lifting the rolled egg slightly so the new mixture flows underneath it.
Nota de cuina: This helps create a seamless roll.
- 11
Once this layer is mostly set but still slightly wet, roll the first cooked egg over the new layer, continuing to roll towards the other side of the pan.
Uns 1 min
- 12
Repeat steps 8-11 with the remaining egg mixture.
Uns 3 min
Nota de cuina: You should have a nicely layered, rectangular omelette.
- 13
Once all the egg is cooked and rolled, remove the tamagoyaki from the pan and place it on a cutting board.
- 14
Allow it to cool slightly, then slice it into 1-inch thick pieces.
Uns 5 min
Nota de cuina: Cutting it while warm helps maintain its shape.
Per ració
Nutrició
- Calories
- 250,2kcal
- Proteïnes
- 14,6g
- Hidrats de carboni
- 5,1g
- Greixos
- 19,1g
- Fibra
- 0g
- Sucre
- 4,7g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover tamagoyaki in an airtight container in the refrigerator.
Tamagoyaki is typically eaten cold or at room temperature, but can be gently warmed in a microwave for a few seconds.
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