The 4:2:1 Golden Ratio For Always Delicious Tamagoyaki (Rolled Omelette) Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I always used to watch my mother cooking delicious things since I was small. My mother used to make bentos for me every day when I was in high school, which always had tamagoyaki in them! As long as I had this tamagoyaki, I just needed some furikake with my rice and I was happy. Now I always include it in my children's bentos. If you're making this for a bento, you're busy in the morning so make it quickly over high heat instead of working on it slowly. If you lift up the frying pan periodically to distance it from the heat, you won't burn the tamagoyaki. Also, we've always used Kewpie mayonnaise in our family since my mother's time. (This is important I think.) Recipe by yumeko mama I always used to watch my mother cooking delicious things since I was small. My mother used to make bentos for me every day when I was in high school, which always had tamagoyaki in them! As long as I had this tamagoyaki, I just needed some furikake with my rice and I was happy. Now I always include it in my children's bentos. If you're making this for a bento, you're busy in the morning so make it quickly over high heat instead of working on it slowly. If you lift up the frying pan periodically to distance it from the heat, you won't burn the tamagoyaki. Also, we've always used Kewpie mayonnaise in our family since my mother's time. (This is important I think.) Recipe by yumeko mama The 4:2:1 Golden Ratio for Always Delicious Tamagoyaki (Rolled Omelette) Share its first Cooksnap! I always used to watch my mother cooking delicious things since I was small. My mother used to make bentos for me every day when I was in high school, which always had tamagoyaki in them! As long as I had this tamagoyaki, I just needed some furikake with my rice and I was happy. Now I always include it in my children's bentos. If you're making this for a bento, you're busy in the morning so make it quickly over high heat instead of working on it slowly. If you lift up the frying pan periodically to distance it from the heat, you won't burn the tamagoyaki. Also, we've always used Kewpie mayonnaise in our family since my mother's time. (This is important I think.) Recipe by yumeko mama I always used to watch my mother cooking delicious things since I was small. My mother used to make bentos for me every day when I was in high school, which always had tamagoyaki in them! As long as I had this tamagoyaki, I just needed some furikake with my rice and I was happy. Now I always include it in my children's bentos. If you're making this for a bento, you're busy in the morning so make it quickly over high heat instead of working on it slowly. If you lift up the frying pan periodically to distance it from the heat, you won't burn the tamagoyaki. Also, we've always used Kewpie mayonnaise in our family since my mother's time. (This is important I think.) Recipe by yumeko mama Cooking Instructions 1 Break the eggs into a bowl. Put all the ingredients in the bowl with the eggs, and mix well. 2 Pour the egg mixture into a frying pan in 5 portions. I use chopsticks, but you can use a spatula of course. 3 In 5 minutes it's all rolled up. 4 Roll up the omelette with each egg mixture addition. If you cook it over high heat while slightly lifting the pan above the heat like this, the egg won't burn. 5 So light and tender! 6 If you were to ask me what I wanted for my last meal when the world was about to end, I'd choose rice, this tamagoyaki, and tofu miso soup! 7 I made a version with green onion. You can also add some chopped up beni shoga red pickled ginger for color. Tuna is a nice addition too. 1 Break the eggs into a bowl. Put all the ingredients in the bowl with the eggs, and mix well. 1 Break the eggs into a bowl. Put all the ingredients in the bowl with the eggs, and mix well. 2 Pour the egg mixture into a frying pan in 5 portions. I use chopsticks, but you can use a spatula of course. 2 Pour the egg mixture into a frying pan in 5 portions. I use chopsticks, but you can use a spatula of course. 3 In 5 minutes it's all rolled up. 3 In 5 minutes it's all rolled up. 4 Roll up the omelette with each egg mixture addition. If you cook it over high heat while slightly lifting the pan above the heat like this, the egg won't burn. 4 Roll up the omelette with each egg mixture addition. If you cook it over high heat while slightly lifting the pan above the heat like this, the egg won't burn. 5 So light and tender! 5 So light and tender! 6 If you were to ask me what I wanted for my last meal when the world was about to end, I'd choose rice, this tamagoyaki, and tofu miso soup! 6 If you were to ask me what I wanted for my last meal when the world was about to end, I'd choose rice, this tamagoyaki, and tofu miso soup! 7 I made a version with green onion. You can also add some chopped up beni shoga red pickled ginger for color. Tuna is a nice addition too. 7 I made a version with green onion. You can also add some chopped up beni shoga red pickled ginger for color. Tuna is a nice addition too. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on July 23, 2013 04:48 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Sweetened Tamagoyaki Rolled Omelette for Bento Sweetened Tamagoyaki Rolled Omelette for Bento This is my usual bento omelette. I always just estimate the ingredient amounts, but this time I measured them. This makes it easier to teach the recipe to family members. It contains sugar so it will burn if you turn the heat too high. Start on medium heat, warm the frying pan, coat with oil and warm, then pour in the mixture. Cook over fairly low to low heat. Finally, turn the heat up to medium to cook through. Recipe by Hiromanma 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 Mom's Tamagoyaki Japanese Omelettes Mom's Tamagoyaki Japanese Omelettes 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. 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 Sweetened Tamagoyaki Rolled Omelette for Bento Sweetened Tamagoyaki Rolled Omelette for Bento This is my usual bento omelette. I always just estimate the ingredient amounts, but this time I measured them. This makes it easier to teach the recipe to family members. It contains sugar so it will burn if you turn the heat too high. Start on medium heat, warm the frying pan, coat with oil and warm, then pour in the mixture. Cook over fairly low to low heat. Finally, turn the heat up to medium to cook through. Recipe by Hiromanma cookpad.japan Sweetened Tamagoyaki Rolled Omelette for Bento Sweetened Tamagoyaki Rolled Omelette for Bento This is my usual bento omelette. I always just estimate the ingredient amounts, but this time I measured them. This makes it easier to teach the recipe to family members. It contains sugar so it will burn if you turn the heat too high. Start on medium heat, warm the frying pan, coat with oil and warm, then pour in the mixture. Cook over fairly low to low heat. Finally, turn the heat up to medium to cook through. Recipe by Hiromanma 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. Recipe by Yuuyuu0221 cookpad.japan Mom's Tamagoyaki Japanese Omelettes Mom's Tamagoyaki Japanese Omelettes 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. cookpad.japan Mom's Tamagoyaki Japanese Omelettes Mom's Tamagoyaki Japanese Omelettes 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. 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). 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