Saturday 28 October 2017

Tamagoyaki (Japanese) Omelettes

I am really into these Japanese tamagoyaki omelettes at the moment, so much so that I have bought a tamagoyaki pan but you can use a normal frying pan if you want to give them a go. Instead of pouring all the egg mixture into a pan, as you do when making a normal omelette, with these just enough egg mix is poured in to coat the bottom of the pan then as it cooks you roll it up and push it to the side of the pan. More egg mix is added to the pan and you roll the first bit of egg over it, increasing its size. It's a bit like rolling snow to make a snowman, you keep adding more egg and rolling it over until you get an omelette log.

Here I layered nori Japanese seaweed in one and ham and cheese in the other. They make tasty alternatives to a plain omelette and look pretty good too.


Eggs (2 per person, 3 if you're hungry)
Mirin rice wine
Dashi stock powder
Soy sauce
White pepper
Spray cooking oil

Togarashi Japanese spice


1. Mix the eggs in jug.
2. Add a splash of rice wine and soy sauce with a sprinkling of dashi stock powder and white pepper. Add the spice and sugar here too if you are using them. I like mine spicy but omit the sugar. Mix well.
3. Heat the pan on a medium heat and spray with oil. Pour in just enough egg mix to coat the bottom of the pan.
4. Roll the cooked egg up into a log and push to the side of the pan. Spray in some more oil and pour in a bit of egg and repeat the process.
5. Remove the egg log from the pan, slice and serve.


Have a look at this video on youtube Cooking with Dog 😀. I don't use chopsticks, that looks far too tricky, I have a very thin spatula that does the job just fine. I don't have a dog for company either.

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