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Love is in my Tummy

Plant-based flavor

April 13, 2013 By Tina Dawson 12 Comments

Japanese Omelette Rolls – Tamagoyaki

Tamagoyaki

Tamagoyaki is a Japanese Rolled Omelette, usually made with eggs, mirin, sake, sugar and salt and traditional made in a square pan called makiyakinabe. It can be served as breakfast and also as part of a Sushi meal, served at the end like a sweet dessert bite.

Making Tamagoyaki is almost an art form, because you need to make sure that the prolonged cooking process does not make the eggs rubbery and hard at the end. Watch a Japanese Chef make Tamagoyaki here.  There’s something so comforting to even watch it being made!

Tamagoyaki

I like these served straight out of the stove, when the egg roll is soft and steamy and oh-so-creamy. If you omit the herbs, the layers would be more tightly packed, as it should be. Since I was making a savoury version, without any sugar, mirin or sake, I needed the herbs and spices to add a little flavour to the rolls.

Add a little more heat by topping it with red chilli flakes and maybe even a splash of soy!

Tamagoyaki

To make these, you pour a thin layer of whisked egg in a pan and cook until the top sets. Roll it up, stopping just about an inch off the end. Pour some more egg, making sure that it overlaps with the first roll. Cook, roll and repeat until you run out of batter. Slice and serve hot!

Making Tamagoyaki

When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here and will share it with pride on my social media feeds.

Tamagoyaki

Created by Tina Dawson on September 20, 2016

Tamagoyaki

  • Prep Time:3m
  • Cook Time:7m
  • Total Time:10m
  • Serves: 2
  • Yield: 6 rolls

Ingredients

  • 3 large eggs
  • 1/4 tsp. turmeric powder (optional)
  • 1/2 tsp. red chilli powder (optional)
  • 1/2 tsp. oil
  • Chopped fresh Cilantro, a handful (optional)
  • Salt, to taste

Instructions

  1. Whisk eggs in a bowl. Season with salt and spices (if using).
  2. Heat oil in a pan (about 9.5" wide pan) until warm. Wipe off excess with a paper towel.
  3. Pour 1/3rd of the whisked egg and swirl to coat the pan in a thin layer. Sprinkle a little fresh coriander (if using). Cook on medium-high heat until the top sets and start rolling, leaving about an inch at the end.
  4. Pour another 1/3rd of the batter, making sure it goes above the extra 1 inch from the first roll. Sprinkle a little fresh coriander (if using). Let it cook until the top sets. Repeat roll and batter one more time.
  5. Continue cooking the roll until it starts to slightly brown on the outside.
  6. Remove from heat, slice and serve immediately.
Source: Adapted from KaitenSushiTV
  • Print
Tamagoyaki

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Filed Under: 5 Ingredients or less, All Recipes, Appetizers, Asian style, Cuisines, Japanese, Table for two Tagged With: Breakfast, Egg, egg roll, japanese rolled omelette, omelette

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Reader Interactions

Comments

  1. Platter Talk says

    September 20, 2016 at 6:41 pm

    This is one of those things that I’ve always wanted to try and make but never have. I’m glad that you posted this. Time to get on the good foot!

    Reply
    • Tina Dawson says

      September 21, 2016 at 9:25 am

      Never too late to start!!! Have fun! It’s super simple and cute!

      Reply
  2. Kristine says

    September 20, 2016 at 6:29 pm

    I have never seen these before, but I’m definitely impressed! They look delicious! We love eggs and this would be a new way to serve them. I’m saving this for the future! Thanks for posting.

    Reply
    • Tina Dawson says

      September 21, 2016 at 9:25 am

      Thanks so much Kristine!

      Reply
  3. Kushi says

    September 20, 2016 at 6:14 pm

    This looks so delicious. Great recipe and pics!

    Reply
    • Tina Dawson says

      September 21, 2016 at 9:25 am

      Thanks so much Kushi!

      Reply
  4. Debi at Life Currents says

    September 20, 2016 at 5:22 pm

    I haven’t heard of these before, but they sound delicious! My husband spent some time in Japan when he was growing up, so I bet her knows about these. And, I bet he’ll love them!

    Reply
    • Tina Dawson says

      October 17, 2016 at 4:07 pm

      Thanks Debi! Wow growing up in Japan! I’m jealous!

      Reply
  5. Lisa | Garlic + Zest says

    September 20, 2016 at 4:20 pm

    Do you serve this as an hors d’oeuvre or appetizer or as a meal?

    Reply
    • Tina Dawson says

      September 20, 2016 at 5:12 pm

      I’d serve this as an appetizer, but apparently the Japanese include it in a Sushi platter, or sometimes serve it for breakfast.

      Reply
  6. Annemarie @ justalittlebitofbacon says

    September 20, 2016 at 3:36 pm

    I’ve never heard of these before but I’m intrigued. I like how you pour in the batter a bit at a time and keep rolling as you go. Great step by step photos! They make the process very clear.

    Reply
    • Tina Dawson says

      September 20, 2016 at 3:49 pm

      Thanks so much Annemarie! I am so glad you liked them!

      Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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