Moist, Pretty And Yellow Tamagoyaki Rolled Omelettes With Just 1 Egg Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I made several kinds of tamagoyaki, but my family says this is the best so far! I wanted to make it using only 1 egg. ＊Don't rush - cook patiently over very low heat. ＊If you roll them up when it's thoroughly cooked, it breaks apart. So, roll them up while the egg is only half-cooked, and cook thoroughly afterwards. Recipe by Plus Nine I made several kinds of tamagoyaki, but my family says this is the best so far! I wanted to make it using only 1 egg. ＊Don't rush - cook patiently over very low heat. ＊If you roll them up when it's thoroughly cooked, it breaks apart. So, roll them up while the egg is only half-cooked, and cook thoroughly afterwards. Recipe by Plus Nine Moist, Pretty and Yellow Tamagoyaki Rolled Omelettes with Just 1 Egg Share its first Cooksnap! I made several kinds of tamagoyaki, but my family says this is the best so far! I wanted to make it using only 1 egg. ＊Don't rush - cook patiently over very low heat. ＊If you roll them up when it's thoroughly cooked, it breaks apart. So, roll them up while the egg is only half-cooked, and cook thoroughly afterwards. Recipe by Plus Nine I made several kinds of tamagoyaki, but my family says this is the best so far! I wanted to make it using only 1 egg. ＊Don't rush - cook patiently over very low heat. ＊If you roll them up when it's thoroughly cooked, it breaks apart. So, roll them up while the egg is only half-cooked, and cook thoroughly afterwards. Recipe by Plus Nine Cooking Instructions 1 Mix everything in a container. (It's alright if the mayonnaise is still a bit lumpy.) 2 Make tamagoyaki omelets like you usually do. Here's how I make mine: 3 Heat some vegetable oil in a frying pan. Pour in the mixture from Step 1 over very low heat. Do not touch the area that covers about 2 cm from the edge. 4 Use chopsticks to stir the inside of the omelet. Rearrange the egg mixture so that there aren't any holes, and roll up slowly from the edges. 5 When it's rolled, leave it briefly over the heat to cook the inside. Turn it over and heat the other side, and make sure it's thoroughly cooked inside. 6 Enjoy 7 1 Mix everything in a container. (It's alright if the mayonnaise is still a bit lumpy.) 1 Mix everything in a container. (It's alright if the mayonnaise is still a bit lumpy.) 2 Make tamagoyaki omelets like you usually do. Here's how I make mine: 2 Make tamagoyaki omelets like you usually do. Here's how I make mine: 3 Heat some vegetable oil in a frying pan. Pour in the mixture from Step 1 over very low heat. Do not touch the area that covers about 2 cm from the edge. 3 Heat some vegetable oil in a frying pan. Pour in the mixture from Step 1 over very low heat. Do not touch the area that covers about 2 cm from the edge. 4 Use chopsticks to stir the inside of the omelet. Rearrange the egg mixture so that there aren't any holes, and roll up slowly from the edges. 4 Use chopsticks to stir the inside of the omelet. Rearrange the egg mixture so that there aren't any holes, and roll up slowly from the edges. 5 When it's rolled, leave it briefly over the heat to cook the inside. Turn it over and heat the other side, and make sure it's thoroughly cooked inside. 5 When it's rolled, leave it briefly over the heat to cook the inside. Turn it over and heat the other side, and make sure it's thoroughly cooked inside. 6 Enjoy 6 Enjoy 7 7 Linked Recipes Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on August 14, 2013 07:48 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes 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 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 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 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 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 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 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 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. 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