Lots of people have been asking me recently how to make tamagoyaki – Japanese rolled omelette. So here it is! The Japanese often use a rectangular pan to cook the egg and a bamboo rolling mat to perfect the shape but you can make a pretty tasty tamagoyaki with a normal frying pan and some baking paper 🙂
2 tbsp caster sugar
Pinch of salt
A little vegetable oil
YOU WILL NEED:
A frying pan (a small round or rectangular pan)
Baking paper or a bamboo rolling mat
- Beat eggs in mixing bowl. Add caster sugar and pinch of salt.
- Heat frying pan on medium heat. Lightly grease pan with kitchen paper dipped in vegetable oil. Once pan is warm enough, ladle in a spoonful of egg mix and tilt the pan so that the egg covers the bottom of the pan. When the egg is cooked underneath but there is still a little liquid, roll the egg into a log with chopsticks or with a spatula and fork. Wipe a little more oil onto the empty part of the pan with kitchen paper and spoon in another thin layer of egg mix. Let it cook a little, then roll egg back the other way. The secret is to do this little by little. Repeat until all egg is used up.
- Once cooked, put on kitchen board. Wrap the egg in a bamboo rolling mat or some baking paper – roll and pinch to secure the shape whilst still warm.
- Leave to cool then slice off the ends and cut the rest into chunks, about an inch wide or if using as sushi filling cut into long thin strips. OISHI…
Categories: Appetisers, Eggs, Recipes
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