Tamagoyaki 卵焼き (also called tamago or dashimaki, literally grilled egg) is a type of Japanese omelette, which is made by rolling together several layers of cooked egg. These usually are prepared in a rectangular omelette pan called a makiyakinabe. In some recipes sake is used. It is served as a Japanese breakfast dish, and often included in bento boxes as well as being a popular sushi topping. There are several types of tamagoyaki, both sweet and savory.
Ingredients
- 3 eggs
- 3/8 cup dashi (japanese fish soup)
- 1 tbsp mirin (sweet sake) or normal sake (depends on your sweetness preference) *if you dont have sake substitutewith sweet wine
- 1/2 tsp salt
- 1/2 tbps light-colored soy sauce
- Put the eggs into a bowl and add the light-colored soy sauce, salt and mirin.
- Beat the eggs. When its mixed well enough, add dashi stock to it and mix lightly. (if you mix too much, the dashi stock will lose its flavor)
- Strain the egg through a sieve. This is the point where you could make the egg look good.
- Heat a frying pan on medium heat. *Preferably, use a square tamagoyaki pan. Oil the pan
- Pour a scoop of egg mixture in the pan and spread over the surface.
- Cook it until half done and roll the egg toward the bottom side.
- Move the rolled egg to the top side. Oil the empty part of the pan and pour another scoop of egg mixture in the space and under the rolled egg.
- Cook it until half done and roll the egg again so that the omelet becomes thicker.
- Cook the omelet until done.
- If you are using a regular frying pan, shape tamagoyaki on bamboo mat.
- Cut tamagoyaki into 1-inch thick pieces.