Japanese Tamagoyaki Omelette Recipe

So you definitely haven’t cooked an omelette for breakfast yet! The most interesting version of an egg omelet that I know.
cook time: 30 min
Chloe Benton
Japanese Tamagoyaki Omelette Recipe

Nutrition Facts (per serving)

261
Calories
23g
Fat
5g
Carbs
12g
Protein

Ingredients (2 portions)

Basic:

Sugar 0.5 tsp
Hard cheese 40 g
Vegetable oil 2 tbsp
Ham 50 g
Chicken eggs 4 pc
Soy sauce 1 tbsp
Rice vinegar 1 tbsp

Recipe instructions

Step 1

Step 1
Wash the chicken eggs with warm water and break them into the container in which we will work.

Step 2

Step 2
Using a whisk or fork, lightly mix the eggs, achieving a more or less homogeneous consistency. There is no need to whip, in this recipe the bubbles will only be unnecessary.

Step 3

Step 3
To make the egg mixture smoother, pass it through a fine strainer. This way the flagella and vesicles will separate from the main mixture. We wonʼt need them.

Step 4

Step 4
Add rice vinegar, soy sauce and sugar to the resulting homogeneous mixture. Stir the mixture until the sugar grains dissolve.

Step 5

Step 5
Now heat the frying pan and add a drop of sunflower oil. I will fry the omelette in a frying pan with low sides — a pancake maker. Pour the first portion of the egg mixture, distributing it evenly over the entire surface of the pancake pan in a circular motion. As usual, we do this when frying pancakes. In total you will get about 4-5 such infusions, that is, 4-5 egg layers.

Step 6

Step 6
As soon as the first pancake has set, we use a spatula (or any other tool convenient for you, a fork, for example) and carefully and quite tightly roll the pancake into a roll, trying not to tear the thin and delicate pancake fabric. Move the roll to the edge of the pan.

Step 7

Step 7
Now, on the part of the frying pan that is freer, add a drop of vegetable oil, if necessary. And pour the next portion of the egg mixture, distributing it evenly in the same way with circular movements. The idea is that each subsequent pancake will stick and connect with the previous one, which is already ready.

Step 8

Step 8
At this stage, I lay out thinly sliced ham pieces along the future roll. And, as soon as the new pancake has set, I wrap it in a roll again, starting to roll it from the already prepared pancake. Try to twist the roll as tightly as possible to avoid the formation of voids in the middle.

Step 9

Step 9
Grease the pan with sunflower oil again, if necessary. Let the oil heat up and pour in the next portion of the egg mixture. Spread thinly sliced cheese on this pancake. Any semi-solid will do. We wrap it again. We repeat this simple operation until the egg mixture runs out.

Step 10

Step 10
In the end, you should end up with a dense egg caterpillar with filling like this. And while the omelette is still hot, you can give it any shape. This is done using a bamboo mat — makisa. We wrap the makisa in cling film and, pressing the omelette tightly with our hands, give it the required shape.

Additional rubrics

Related recipes