Mom's Tamagoyaki Japanese Omelettes Recipe by cookpad.japan
 cookpad.japan @cookpad_jp My mother used to make this tamagoyaki for me! It was always the highlight of my breakfasts and bentos... Now, as an adult, I enjoy it regularly with grated daikon radish and soy sauce. It's also sweet and tasty with 1/2 a teaspoon of shio-koji instead of salt. You can make it fluffy if you start wrapping up the omelettes just when the bottom part starts to solidify while the top part is still soft-set... Even if it doesn't look pretty, just shape it with a paper towel or bamboo mat (for sushi rolls) and it will turn out nicely. Recipe by Mikko*mikko. My mother used to make this tamagoyaki for me! It was always the highlight of my breakfasts and bentos... Now, as an adult, I enjoy it regularly with grated daikon radish and soy sauce. It's also sweet and tasty with 1/2 a teaspoon of shio-koji instead of salt. You can make it fluffy if you start wrapping up the omelettes just when the bottom part starts to solidify while the top part is still soft-set... Even if it doesn't look pretty, just shape it with a paper towel or bamboo mat (for sushi rolls) and it will turn out nicely. Recipe by Mikko*mikko. Mom's Tamagoyaki Japanese Omelettes Share its first Cooksnap! My mother used to make this tamagoyaki for me! It was always the highlight of my breakfasts and bentos... Now, as an adult, I enjoy it regularly with grated daikon radish and soy sauce. It's also sweet and tasty with 1/2 a teaspoon of shio-koji instead of salt. You can make it fluffy if you start wrapping up the omelettes just when the bottom part starts to solidify while the top part is still soft-set... Even if it doesn't look pretty, just shape it with a paper towel or bamboo mat (for sushi rolls) and it will turn out nicely. Recipe by Mikko*mikko. My mother used to make this tamagoyaki for me! It was always the highlight of my breakfasts and bentos... Now, as an adult, I enjoy it regularly with grated daikon radish and soy sauce. It's also sweet and tasty with 1/2 a teaspoon of shio-koji instead of salt. You can make it fluffy if you start wrapping up the omelettes just when the bottom part starts to solidify while the top part is still soft-set... Even if it doesn't look pretty, just shape it with a paper towel or bamboo mat (for sushi rolls) and it will turn out nicely. Recipe by Mikko*mikko. Ingredients 2 servings 2 Eggs 2 tbsp Milk 1 tbsp Sugar 1 to 2 pinches Salt 1 Vegetable oil (as needed) 2 Eggs 2 tbsp Milk 1 tbsp Sugar 1 to 2 pinches Salt 1 Vegetable oil (as needed) Cooking Instructions 1 Crack the eggs into a bowl and beat well. Add milk, sugar, and salt, then mix everything together. 2 Heat a tamagoyaki pan or similar (a shallow frying pan,etc). Use paper towels to grease the pan thoroughly. 3 Pour in half of the egg mixture into the pan. When it starts to harden, use a spatula to wrap it up. 4 Pour in the rest of the egg mixture. Also pour underneath the previously wrapped section, and incorporate the newer layers into the roll. 1 Crack the eggs into a bowl and beat well. Add milk, sugar, and salt, then mix everything together. 1 Crack the eggs into a bowl and beat well. Add milk, sugar, and salt, then mix everything together. 2 Heat a tamagoyaki pan or similar (a shallow frying pan,etc). Use paper towels to grease the pan thoroughly. 2 Heat a tamagoyaki pan or similar (a shallow frying pan,etc). Use paper towels to grease the pan thoroughly. 3 Pour in half of the egg mixture into the pan. When it starts to harden, use a spatula to wrap it up. 3 Pour in half of the egg mixture into the pan. When it starts to harden, use a spatula to wrap it up. 4 Pour in the rest of the egg mixture. Also pour underneath the previously wrapped section, and incorporate the newer layers into the roll. 4 Pour in the rest of the egg mixture. Also pour underneath the previously wrapped section, and incorporate the newer layers into the roll. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on September 22, 2013 16:26 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Tamagoyaki Omelettes Tamagoyaki Omelettes Adding vinegar acts as a natural preservative, so it's great if you plan to serve this a few hours after making it. I love the sweet flavor of mirin. In the cold season, it's fine if you make it the day before (store in the fridge or a cool place). If it's for lunch the next day, it's fine if you pack it in your lunch box in the morning (it may go bad at temperatures over 20°C). -Cook these in the morning in the summer. Recipe by Kakigori cookpad.japan Beautiful Yellow Tamagoyaki Omelet Beautiful Yellow Tamagoyaki Omelet I've made several kinds of tamagoyaki, but my family says this is the best so far. The cut off edges are for my 4 year-old son's special breakfast. Be patient, and cook slowly over very low heat. If you start rolling the egg when it's cooked through, it will break apart, so start rolling when it's half cooked, then cook through at the end. Recipe by Plus Nine cookpad.japan Sweet & Thick Tamagoyaki (Rolled Omelette) Sweet & Thick Tamagoyaki (Rolled Omelette) I adapted my mother's recipe to use shiro-dashi soy sauce. You can optionally add a little bit of regular soy sauce to taste. Cook the omelette over medium to low heat. There are two methods of starting a rolled omelette: the first is to have it gathered on one side from the start, while the other is to push the first batch of cooked egg to the edge of the pan. If you want the cross-sections to look pretty, have it rolled it up from the start. Adjust the amount of sugar to taste. Recipe by Yuuyuu0221 cookpad.japan Tamagoyaki Omelettes Tamagoyaki Omelettes Adding vinegar acts as a natural preservative, so it's great if you plan to serve this a few hours after making it. I love the sweet flavor of mirin. In the cold season, it's fine if you make it the day before (store in the fridge or a cool place). If it's for lunch the next day, it's fine if you pack it in your lunch box in the morning (it may go bad at temperatures over 20°C). -Cook these in the morning in the summer. Recipe by Kakigori cookpad.japan Tamagoyaki Omelettes Tamagoyaki Omelettes Adding vinegar acts as a natural preservative, so it's great if you plan to serve this a few hours after making it. I love the sweet flavor of mirin. In the cold season, it's fine if you make it the day before (store in the fridge or a cool place). If it's for lunch the next day, it's fine if you pack it in your lunch box in the morning (it may go bad at temperatures over 20°C). -Cook these in the morning in the summer. Recipe by Kakigori cookpad.japan Beautiful Yellow Tamagoyaki Omelet Beautiful Yellow Tamagoyaki Omelet I've made several kinds of tamagoyaki, but my family says this is the best so far. The cut off edges are for my 4 year-old son's special breakfast. Be patient, and cook slowly over very low heat. If you start rolling the egg when it's cooked through, it will break apart, so start rolling when it's half cooked, then cook through at the end. Recipe by Plus Nine cookpad.japan Beautiful Yellow Tamagoyaki Omelet Beautiful Yellow Tamagoyaki Omelet I've made several kinds of tamagoyaki, but my family says this is the best so far. The cut off edges are for my 4 year-old son's special breakfast. Be patient, and cook slowly over very low heat. If you start rolling the egg when it's cooked through, it will break apart, so start rolling when it's half cooked, then cook through at the end. Recipe by Plus Nine cookpad.japan Sweet & Thick Tamagoyaki (Rolled Omelette) Sweet & Thick Tamagoyaki (Rolled Omelette) I adapted my mother's recipe to use shiro-dashi soy sauce. You can optionally add a little bit of regular soy sauce to taste. Cook the omelette over medium to low heat. There are two methods of starting a rolled omelette: the first is to have it gathered on one side from the start, while the other is to push the first batch of cooked egg to the edge of the pan. If you want the cross-sections to look pretty, have it rolled it up from the start. Adjust the amount of sugar to taste. Recipe by Yuuyuu0221 cookpad.japan Sweet & Thick Tamagoyaki (Rolled Omelette) Sweet & Thick Tamagoyaki (Rolled Omelette) I adapted my mother's recipe to use shiro-dashi soy sauce. You can optionally add a little bit of regular soy sauce to taste. Cook the omelette over medium to low heat. There are two methods of starting a rolled omelette: the first is to have it gathered on one side from the start, while the other is to push the first batch of cooked egg to the edge of the pan. If you want the cross-sections to look pretty, have it rolled it up from the start. Adjust the amount of sugar to taste. 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