Sweet Japanese Tamago Omelette: A Unique Breakfast Treat

An unusual breakfast option for a good start to the day! Japanese tamago omelette is easy to prepare, and its unusual sweet taste is sure to please many! This omelette will be complemented with soy sauce, pickled ginger, and wasabi. Try it and you wonʼt regret it!
cook time: 20 min
Isla Thatcher
Sweet Japanese Tamago Omelette: A Unique Breakfast Treat

Nutrition Facts (per serving)

191
Calories
15g
Fat
7g
Carbs
10g
Protein

Ingredients (2 portions)

Basic:

Sugar 1 tsp
Vegetable oil 1 tbsp
Chicken eggs 5 pc
Soy sauce 1 tbsp
Rice vinegar (If possible, it is better to take mirin rice wine) 1 tbsp

Recipe instructions

Step 1

Step 1
How to make a Japanese omelette? Prepare all the necessary ingredients. If you have mirin rice wine, this is ideal. If not, use rice vinegar.

Step 2

Step 2
Beat the eggs into a deep bowl.

Step 3

Step 3
Now whisk everything together. If you want, you can use a mixer, only at low speed. We donʼt need fluffy mass and foam, we just need to break the egg structure and combine everything.

Step 4

Step 4
Now strain the beaten eggs through a sieve. Donʼt skip this step. This manipulation will help get rid of heterogeneous particles.

Step 5

Step 5
Add spices to the strained beaten eggs: soy sauce, rice vinegar and sugar. Adjust the amount of sugar to your taste. If you want a not very sweet omelette, add less than a teaspoon. You can replace sugar with a sweetener that is not afraid of heat treatment.

Step 6

Step 6
Now whisk everything thoroughly again until the sugar dissolves.

Step 7

Step 7
You can start frying the omelet. In the original, it is fried in a rectangular frying pan. Unfortunately, I donʼt have one. Lightly grease the heated frying pan with oil, pour a ladle of the egg mixture onto it and spread it over the frying pan in a circular motion. Make the heat below medium, you want the omelette mixture to set, but not burn! How to choose oil and frying pan, read the separate articles at the end of the recipe.

Step 8

Step 8
When the omelette sets, roll it directly in the pan into a roll. The Japanese do this with chopsticks. I did it with a spatula. Be careful, donʼt get burned. Leave the roll near the side of the pan.

Step 9

Step 9
Lightly grease the pan with oil again, pour a ladleful of omelette mixture, and spread it over the pan in a circular motion. It is necessary that the mass gets under the roll. And cook again until the omelette sets. Then carefully roll the roll in the opposite direction, that is, roll it onto the previously fried roll. And do this until the egg mixture is finished. I always have five layers.

Step 10

Step 10
This is what a finished omelette looks like.

Step 11

Step 11
While itʼs hot, shape it into a neat rectangular shape. To do this, wrap the mat for rolling the rolls with film, place the roll on it and, tucking the mat, give the omelette a rectangular shape.

Step 12

Step 12
Cut the finished Tamago omelette into pieces with a sharp thin knife.

Step 13

Step 13
This omelet is very tasty to eat with soy sauce, wasabi, and pickled ginger. Bon appetit!

Additional rubrics

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