Tamogoyaki , Japanese sweet omelette is a popular egg dish among my girls. In fact I think most kids like this sweet omelette. Each time we eat in a Japanese restaurant, my girls will have plate after plate of Tamago sushi.
Frankly, I don't really like the idea of ordering Tamagoyaki in restaurants because they make in bulk & keep in the refrigerator, wrapping it with just cling film !
Once, I got a friend to teach me how to make Tamagoyaki. After watching her, I decided that I could do it, no skills, just a little time & a square pan, that's it ! Well, not quite a square pan, more like a rectangle, I got mine 15 x 20 cm.
Here's the ingredients :
Yields 1 15cm roll
1/2 tsp Dashi granules
1 tsp Soya sauce
1 Tbsp Mirin
1 Tbsp Sugar
Oil for cooking
Beat everything together with a fork until well combined. Sieve the egg if you prefer a more even mixture. I didn't bother with mine that's why you see specks of egg white in my omelette !
Heat the pan on medium heat, grease well with the cooking oil, using a piece of kitchen towel.
Put in 1/3 cup of egg mixture into the pan, lowering the heat if necessary. Cook till the bottom is just set & top still slightly runny, roll it up with a pair of chopsticks to one side of the pan.
Grease the pan again, put in another 1/3 cup of the egg mixture, making sure the egg flows under the cooked part, so that it'll 'bind' the omelette together. Roll the egg to the opposite side of the pan. Repeat this step until the egg mixture is used up.
I made some on Sunday afternoon for my girls. I had it thickly sliced for them to include in
their lunchboxes. I found home-made Tamagoyaki softer as compared to restaurants made ones, theirs seem to have been pressed because the texture is heavy & not as fluffy.
After the first roll up
My Tamagoyaki is done !
I had them cut into slices for my girls's lunchboxes.