Easy Tamagoyaki

Here’s a fun and cute recipe to make as a quick appetizer or snack.

Tamagoyaki is a Japanese rolled omelette. I like to think of it as egg sushi – without the rice! It’s a healthy, protein-packed alternative for those who don’t like eating raw fish but enjoy the idea of little rolls of food.

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The basic ingredients are simple: eggs, milk, salt, and pepper. Anything else you add is really up to your preference. I added carrots, scallions, and onions to mine.

The hardest part is probably the roll of the omelette in the pan. This is my first try but I didn’t think it came out too awful. Cooking on a medium-low flame and handling the rolling gently is key to a good tamagoyaki.

This recipe is from Eugenie’s Kitchen. For a step by step how to, she’s also prepared a video of her making it. I found it to be super helpful. I hope you enjoy it as much as I did!DSC_0452DSC_0453

Tamagoyaki

recipe from Eugenie’s Kitchen

Ingredients:

  • 3 eggs
  • 1 tablespoon Milk
  • 1 tablespoon Carrots, chopped finely
  • 1 tablespoon Scallions or green spring onions, chopped finely
  • 1 tablespoon Onions, chopped finely
  • Salt and pepper, to taste
  1. Crack eggs in a mixing bowl and add milk and salt. Whisk until combined. Pass through a fine sieve to remove chalaza.* This removes any lumps to make rolling the egg easier.
  2. Add the carrots, onions, spring onions, pepper and salt until combined. The smaller the pieces, the easier it will be to cook and roll.
  3. Lightly grease a frying pan with vegetable oil and heat the frying pan. Test the readiness of the pan by adding a bit of the egg. Pour 1/2 of the egg mixture and cook over low heat until half done. Roll the omelet half way from the one side (right for me since I’m right handed) and to the middle. Move egg roll to the right side of the pan.
  4. Lightly grease the pan each time you roll up. Add in 1/2 egg mixture to cover the left half of the pan, and cook until half way done. Roll again half way up from the right to the left and move the egg roll to the right side of the pan.
  5. Add in the remaining egg mixture and cook until half way done. Finally roll all the way up.
  6. Transfer to a cutting board. Let cool before cutting. In desired, serve with ketchup and worcestershire sauce.

*See video for explanation of chalaza.

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