Tamagoyaki is rolled omelet from Japan. This is a very popular breakfast and more common way of preparing eggs. Tamagoyaki is as popular in Japan as scrambled eggs are in the US. Tamagoyaki is thin layers of cooked eggs, rolled together into a log and cut into bite size pieces. Tamagoyaki is suppose to be sweet and how it is seasoned varies from household to household. These neatly rolled eggs are appetizing and look fancy though the preparation is very simple. These are prepared in a special square shaped pan called tamagoyaki pan. I used my regular non-stick pan.
I prepared tamagoyaki as part of my Japanese breakfast for Buffet on Table. One reason I picked this for my Japanese breakfast menu is the shape of the eggs. Rolled eggs are cute and tempting. I do not like sweet in my eggs and added some pepper powder to my tamagoyaki, yet it was sweet. I did not want to tweak the recipe too much and wanted to keep it as original as possible. However, when I make it next time I will add more pepper powder to my taste and skip sugar.
Adapted: Japanese Cooking 101
Total Time: 10 minutes
Preparation: 4 minutes
Cooking Time: 6 minutes
- 2 Eggs
- ⅛ teaspoon Salt
- ½ teaspoon Soy Sauce
- ½ tablespoon Mirin (I substituted it with ⅛ teaspoon Sugar + 1 teaspoon Water)
- Dash of Black Pepper Powder (my addition)
- ½ teaspoon Oil
- Mix soy sauce, salt, mirin (sugar + water), pepper in a bowl.
- Add eggs and whisk.
- Heat tamagoyaki pan or a round a pan (as I did) on a medium heat.
- Add oil and spread it around the pan. If necessary spread the oil on the pan using a piece of paper towel. Keep the flame on medium heat.
- Once the pan is hot, pour a thin layer of whisked egg mixture on to the pan and swirl the pan around to spread the mixture evenly.
- Once the egg is set but still soft on the top, start rolling the egg into a log, from one side to the other. Keep in mind, the surface of the egg/omelet should be soft when you begin to roll. Otherwise it won’t stick as we roll.
- Keep the log at one end of the pan and pour the egg mixture again to cover the pan in a thin layer. Once the egg is set and top is still soft, roll the log (first rolled egg log) on to the layer of the egg and roll the new layer to the other end of the pan.
- Repeat the process until all the egg mixture is used up.
- Remove the log from the pan and let cool for 3-4 minutes.
- Slice off the edges of the log, slice the log into ½ – 1” pieces.
- Place the pieces on a serving plate and enjoy the breakfast.
- Pepper – Pepper was not in the original recipe but I added it for some heat. It was still a bit bland to my taste but was eatable.
- Sugar – I did not have mirin in hand and used some sugar instead. Though I added very little sugar, as soon as husband tasted it, he complained it was sweet. If one does not want sweet in their egg, I guess it can be omitted.
- Spice – The rolls were bland to our taste and I knew it would be. I did not want to tweak the recipe too much and wanted to keep it as close to the original recipe as possible. To spice the rolls, one could add more pepper powder or even chili powder to suite one’s palate. Tabasco sauce might be a nice addition too, though it might not be Japanese anymore.
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