Thick Tamagoyaki With Just 1 Egg Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I modified a recipe I saw in a magazine a few years ago. Cook until lightly browned. If you wrap it loosely, the shape won't take hold, so wrap it up quite tight. I use about 15 cm of a mini size cling film. If the egg is still soft, microwave for about 10 seconds, still in the cling film. Recipe by Yuuyuu0221 I modified a recipe I saw in a magazine a few years ago. Cook until lightly browned. If you wrap it loosely, the shape won't take hold, so wrap it up quite tight. I use about 15 cm of a mini size cling film. If the egg is still soft, microwave for about 10 seconds, still in the cling film. Recipe by Yuuyuu0221 Thick Tamagoyaki with Just 1 Egg Share its first Cooksnap! I modified a recipe I saw in a magazine a few years ago. Cook until lightly browned. If you wrap it loosely, the shape won't take hold, so wrap it up quite tight. I use about 15 cm of a mini size cling film. If the egg is still soft, microwave for about 10 seconds, still in the cling film. Recipe by Yuuyuu0221 I modified a recipe I saw in a magazine a few years ago. Cook until lightly browned. If you wrap it loosely, the shape won't take hold, so wrap it up quite tight. I use about 15 cm of a mini size cling film. If the egg is still soft, microwave for about 10 seconds, still in the cling film. Recipe by Yuuyuu0221 Cooking Instructions 1 Mix the egg, sugar and shiro-dashi in a small bowl. 2 Place some oil in a heated frying pan and pour in the egg. When it is half-cooked, move it over to one side of the frying pan, and shape it into a log. 3 Turn the heat to low. When it is browned, flip it over and cook the other side. 4 Place the cooked egg onto cling film. Wrap it up and fold over the edges. Remove it from the cling film after about 2 minutes and slice. 1 Mix the egg, sugar and shiro-dashi in a small bowl. 1 Mix the egg, sugar and shiro-dashi in a small bowl. 2 Place some oil in a heated frying pan and pour in the egg. When it is half-cooked, move it over to one side of the frying pan, and shape it into a log. 2 Place some oil in a heated frying pan and pour in the egg. When it is half-cooked, move it over to one side of the frying pan, and shape it into a log. 3 Turn the heat to low. When it is browned, flip it over and cook the other side. 3 Turn the heat to low. When it is browned, flip it over and cook the other side. 4 Place the cooked egg onto cling film. Wrap it up and fold over the edges. Remove it from the cling film after about 2 minutes and slice. 4 Place the cooked egg onto cling film. Wrap it up and fold over the edges. Remove it from the cling film after about 2 minutes and slice. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on March 17, 2014 03:31 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes 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 Chicken-Egg Tamagoyaki Chicken-Egg Tamagoyaki I like to enjoy different fillings in tamagoyaki. I had leftover minced chicken so I made this filling quickly. My family loved this and wanted to have more. This tamagoyaki tastes good hot or cold.♪ It's great for picnics or in a sports festival bento.☆ If you have a special tamagoyaki pan, your tamagoyaki will look a lot better! Recipe by Asaemon cookpad.japan Sweet Tamagoyaki with Dashi Sweet Tamagoyaki with Dashi My family's tamagoyaki (Japanese rolled omelette) for our lunch bentos have a sweet flavor. I've loved this since I was a child! Sugar in the mixture can burn easily, so try not to heat the frying pan too much. (Recipe by Nanaiku) cookpad.japan Extremely Soft Tamagoyaki Extremely Soft Tamagoyaki I just really wanted to make a soft tamagoyaki like the ones served at Japanese restaurants! My tip is to roll it up quickly once it is half-cooked; then steam-cook, and wrap in plastic wrap. In the cooler seasons, you can cut it into approximate serving sizes, store the pieces in a plastic container and it's convenient for making bentos. Adjust the flavoring to your tastes! 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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 Easy Bento Tamagoyaki Easy Bento Tamagoyaki I wanted to eliminate the step of adding seasonings when making tamagoyaki for bento in the morning, and also try them without Japanese noodle dipping sauce. 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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 Chicken-Egg Tamagoyaki Chicken-Egg Tamagoyaki I like to enjoy different fillings in tamagoyaki. I had leftover minced chicken so I made this filling quickly. My family loved this and wanted to have more. This tamagoyaki tastes good hot or cold.♪ It's great for picnics or in a sports festival bento.☆ If you have a special tamagoyaki pan, your tamagoyaki will look a lot better! Recipe by Asaemon cookpad.japan Chicken-Egg Tamagoyaki Chicken-Egg Tamagoyaki I like to enjoy different fillings in tamagoyaki. I had leftover minced chicken so I made this filling quickly. My family loved this and wanted to have more. This tamagoyaki tastes good hot or cold.♪ It's great for picnics or in a sports festival bento.☆ If you have a special tamagoyaki pan, your tamagoyaki will look a lot better! Recipe by Asaemon cookpad.japan Sweet Tamagoyaki with Dashi Sweet Tamagoyaki with Dashi My family's tamagoyaki (Japanese rolled omelette) for our lunch bentos have a sweet flavor. I've loved this since I was a child! Sugar in the mixture can burn easily, so try not to heat the frying pan too much. (Recipe by Nanaiku) cookpad.japan Sweet Tamagoyaki with Dashi Sweet Tamagoyaki with Dashi My family's tamagoyaki (Japanese rolled omelette) for our lunch bentos have a sweet flavor. I've loved this since I was a child! Sugar in the mixture can burn easily, so try not to heat the frying pan too much. (Recipe by Nanaiku) cookpad.japan Extremely Soft Tamagoyaki Extremely Soft Tamagoyaki I just really wanted to make a soft tamagoyaki like the ones served at Japanese restaurants! My tip is to roll it up quickly once it is half-cooked; then steam-cook, and wrap in plastic wrap. In the cooler seasons, you can cut it into approximate serving sizes, store the pieces in a plastic container and it's convenient for making bentos. Adjust the flavoring to your tastes! Recipe by Guriiin cookpad.japan Extremely Soft Tamagoyaki Extremely Soft Tamagoyaki I just really wanted to make a soft tamagoyaki like the ones served at Japanese restaurants! My tip is to roll it up quickly once it is half-cooked; then steam-cook, and wrap in plastic wrap. In the cooler seasons, you can cut it into approximate serving sizes, store the pieces in a plastic container and it's convenient for making bentos. Adjust the flavoring to your tastes! Recipe by Guriiin cookpad.japan Sweet Tamagoyaki Sweet Tamagoyaki When I was younger, I felt that my mother's tamagoyaki was pretty sweet. But now I realize that that's what makes a delicious bento lunchbox... I wanted to recreate that taste while at the same time keeping it healthy. This became a tamagoyaki category recipe on 2/6/2014. This became a Top Recipe on 2/18/2014. [Tips] 1) Don't wipe the vegetable oil from the pan. Use it as it is. 2) Since the sugar burns easily, cook the egg gently and patiently on low heat. 3) If you are health conscious, substitute the sugar with artificial sweetener (I used "Pal Sweet") and substitute the salt for "Yasashio" (low sodium-content salt). Recipe by LiLiCo2 cookpad.japan Sweet Tamagoyaki Sweet Tamagoyaki When I was younger, I felt that my mother's tamagoyaki was pretty sweet. But now I realize that that's what makes a delicious bento lunchbox... I wanted to recreate that taste while at the same time keeping it healthy. This became a tamagoyaki category recipe on 2/6/2014. This became a Top Recipe on 2/18/2014. [Tips] 1) Don't wipe the vegetable oil from the pan. Use it as it is. 2) Since the sugar burns easily, cook the egg gently and patiently on low heat. 3) If you are health conscious, substitute the sugar with artificial sweetener (I used "Pal Sweet") and substitute the salt for "Yasashio" (low sodium-content salt). Recipe by LiLiCo2 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 Easy Bento Tamagoyaki Easy Bento Tamagoyaki I wanted to eliminate the step of adding seasonings when making tamagoyaki for bento in the morning, and also try them without Japanese noodle dipping sauce. Just 1 teaspoon of ponzu give enough flavor. Adjust the amount to taste. I also recommend adding scallions to the egg mixture. For 1 serving. Recipe by Mikanshufu cookpad.japan Easy Bento Tamagoyaki Easy Bento Tamagoyaki I wanted to eliminate the step of adding seasonings when making tamagoyaki for bento in the morning, and also try them without Japanese noodle dipping sauce. Just 1 teaspoon of ponzu give enough flavor. Adjust the amount to taste. I also recommend adding scallions to the egg mixture. For 1 serving. Recipe by Mikanshufu cookpad.japan Soft Tamagoyaki for Bento Soft Tamagoyaki for Bento I wanted to make a tamagoyaki for bento that would be delicious and springy even cold. I wanted it to be bouncy, so I based my method on chawanmushi (steamed savory custard) instructions. Straining the egg mixture will produce a smooth texture. Adjust the heat by removing the frying pan from the heat while cooking. It is difficult to roll the egg when it is soft set, but this will prevent any brown layers from appearing when the egg has been wrapped up. Addendum: adjust the amount of seasoning when using large-sized eggs. Recipe by Momonoyasashiikaori cookpad.japan Soft Tamagoyaki for Bento Soft Tamagoyaki for Bento I wanted to make a tamagoyaki for bento that would be delicious and springy even cold. I wanted it to be bouncy, so I based my method on chawanmushi (steamed savory custard) instructions. Straining the egg mixture will produce a smooth texture. Adjust the heat by removing the frying pan from the heat while cooking. It is difficult to roll the egg when it is soft set, but this will prevent any brown layers from appearing when the egg has been wrapped up. Addendum: adjust the amount of seasoning when using large-sized eggs. 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