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 🙂
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…